Olga bread just like from the restaurants. I found it on another site but it was so good I had to share it.
- 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.
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!
Ooh, these ARE really good! I had never heard of Olga's Restaurant before as we don't have one here, but I was looking for a good flatbread recipe and this is definitely a good one. I'm afraid I had a phone call just as I was getting started and I had to run out the door, so I threw everything (used half whole wheat flour, worked great) into the bread machine and let it go on the dough cycle. When I got back I separated it out into balls and started grilling, and voila! Beautiful little breads. I didn't quite get mine to stretch out to eight inches and they cooked up a tad thick, so I'll give it a better go next time with the rolling pin. I was skeptical, too, about the 15 second cooking time, but they really do cook through when you flip them and do both sides. The honey flavor comes through just a bit, and they are chewy and delicious. I am so excited to have found this recipe, and I shall take some dough balls to the family dinner on Sunday instead of the bread I had planned. Thanks a mil, Buddhabelly.
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.