Olga Bread

"Olga bread just like from the restaurants. I found it on another site but it was so good I had to share it."
 
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photo by Linajjac photo by Linajjac
photo by Linajjac
photo by ColoradoCooking photo by ColoradoCooking
photo by ColoradoCooking photo by ColoradoCooking
photo by ColoradoCooking photo by ColoradoCooking
photo by ColoradoCooking photo by ColoradoCooking
Ready In:
45mins
Ingredients:
9
Yields:
16 Olga's
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ingredients

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directions

  • Scald milk, remove to large bowl.
  • Add honey, margarine and salt to milk.
  • stir until margarine is melted.
  • Set aside to cool until lukewarm.
  • Combine yeast, warm water and sugar.
  • stir until sugar is dissolved.
  • Set aside.
  • Add 1 1/2 cups of the flour to lukewarm milk mixture and beat well.
  • Mix in egg and yeast mixture.
  • Add remaining flour, a little at a time, until sticky dough is formed.
  • Turn out on a floured surface, knead about two minutes.
  • Dough will be sticky, (but don’t add more flour).
  • Place dough in oiled bowl.
  • Turning once to oil whole surface of dough.
  • Cover with plastic wrap and let stand in warm place until doubled in bulk.
  • Punch down dough; divide into 16 equal pieces.
  • Roll each piece to a thin rough circle about 8-1o inches in diameter.
  • Heat a large dry skillet over medium-high heat; do not use any oil.
  • Bake 15 seconds, flip and bake about 10 seconds on other side, until mottled brown spots appear.
  • Cool and store in a plastic bag.
  • Makes: 16 olgas.

Questions & Replies

  1. Can I do butter, not margarine?
     
  2. Would this turn out better if I used an electric mixer with a bread hook? Thanks...
     
  3. Calories and carbs in Olga bread?
     
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Reviews

  1. I haven't made the bread yet, but I used to work at olga's....the dough came premade and already in frozen dough balls. we would tray the doughballs and they would rise. as they rose, they dried out a little, and then they were rolled, and then immediately cooked. instead of rising in one big portion, it might help to portion them out before rising. since they dried out a little, they were less sticky and didn't stick to the rollers. also, when they rose, they became nice and round, and gave it the nice equilateral circle shape. good luck! can't wait to try the recipe!
     
  2. I made this recipe for the first time and didn't know what I was doing. but I followed the recipe and holy cow, it turned out and they were so good and so easy to make. just know that they definitively make 16 pieces so invite some people over for dinner.
     
  3. As a former Olga's employee. The only thing I see wrong is the cooking. At the store we useds a thin coating of vegetable oil on the Flat top. I am certainly going to try this recipe. Also if roll out only enough to flatten the dough ball. Then take the flatten dough and stretch it as if you were making a pizza crust..
     
  4. great recipe. I switch the margarine for unsalted butter and added a tablespoon of buttermilk poweder to my second batch and it is almost exactly what I had at Olga's in STL. A helpful hint for using yeast. Make sure the yeast has not passed its expiration date and do not let the water get above 120 F or lower than 95 F. Also put the water in with the yeast and mix well, then add the sugar. This is very sticky dough. I use non-stick spray on my bowl instead of oil, and when I roll the dough out, I place the dough between two pieces of plastic wrap. This helps with sticking and I don't have to add more spray. If you want more of a store bought pita texture, add a bit more flour, about .5 cup or less should do.
     
  5. This recipe is so good! I just made it for afternoon tea for my children. They loved it with a variety of dips. It would be awesome with a curry! Thank you for posting.
     
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Tweaks

  1. Great, my kids loved this. The only change I made was to add butter instead of margarine. My daughter and son ate them spread with butter and sprinkled with cinnamin and sugar and my oldest son had his with italian sausage. Also gave a few to the neighbors and they loved it. Thanks for a great copycat recipe that tastes like the real thing.
     
  2. great recipe. I switch the margarine for unsalted butter and added a tablespoon of buttermilk poweder to my second batch and it is almost exactly what I had at Olga's in STL. A helpful hint for using yeast. Make sure the yeast has not passed its expiration date and do not let the water get above 120 F or lower than 95 F. Also put the water in with the yeast and mix well, then add the sugar. This is very sticky dough. I use non-stick spray on my bowl instead of oil, and when I roll the dough out, I place the dough between two pieces of plastic wrap. This helps with sticking and I don't have to add more spray. If you want more of a store bought pita texture, add a bit more flour, about .5 cup or less should do.
     

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