3 ½ cups (525g) wholemeal self-raising flour
1 tsp sea salt flakes
1 ¾ cups water, approximately
1 cup pitted black olives, such as kalamata, chopped
½ cup fresh herbs (such as oregano, sage, thyme, parsley, rosemary), finely chopped
Preheat the oven to 220C
Sift flour and salt into a large bowl. Tip in any bran left in the sieve and mix through.
Mix in olives and herbs.
Stir in enough water to mix to a sticky dough.
Turn dough onto a floured surface and knead until only just smooth, taking care not to overwork the dough.
Divide dough in quarters and shape into rounds. Place on a lined oven tray and mark the rounds into 4 wedges.
Bake for about 15 minutes or until becoming golden brown and make a hollow sound when tapped on the bottom. Serve at once.