Put the flour in a bowl and mix in water until it form a dryish ball

Kneed the dough until it forms a smooth ball

Finely chop the olives and rosemary and add to the dough. Kneed again.

Split in two parts. Add puree to one half and pesto to the other. Knees each part separately. More flour may be required to balance the wet ingredients.

Roll into 8 strips - four of each type

Pair the two colours together and roll up in a spiral. Then use a rolling pin to flatten.

Fry the disks in a pan on a medium high temperature until browned on each side. The oil will make the disks translucent at first. A little dusting of flour helps.