Knead all the ingredients together in the kneader bucket adding the water gradually.
Indicatively, 3 minutes at slow speed and 14 minutes at fast speed.

Rest the dough for 30 minutes.
Slice the dough at 430 g or at will.

Open the dough lightly and add feta cheese or olives in the middle, shape as a dumpling, press it a little, and place it on a well-oiled baking tray

Let it expand in room temperature for 10-15 minutes.
Bake at 200-210° C with steam, for 20-25 minutes.