Prep 1 hr 30 mins
Cook 0 mins
Clipped this many years ago from the Detroit Free Press. Similar to the bread used in Olga's Kitchen restaurants.
- Scald milk and remove to large bowl.
- Add honey, butter and salt to milk and cool to lukewarm.
- In small bowl, combine yeast, warm water and sugar; stir till sugar is dissolved and set aside till milk is cool.
- Add 1 1/2 cups flour to the milk mixture and beat well. Beat in egg and yeast mixture till thoroughly combined. Add remaining 2 1/2 cups flour until a sticky dough is formed.
- Turn out on a floured surface and knead about two minutes. The dough still will be sticky. Place in an oiled bowl, turning once to oil entire surface. Cover with plastic wrap and let stand until doubled in bulk.
- Punch down dough and remove to working surface; divide into 16 equal pieces. Let rest.
- Roll each piece into a rough circle about 8-10 inches in diameter.
- Heat a large dry skillet over medium-high heat. Bake each circle 15 seconds, flip and bake about 10 seconds on other side, until brown spots appear. Do not overcook.
- Use at once or freeze.
Olga's Kitchen was one of my favorite places to go and I was sad when they closed down. With this recipe I am able to make my own 3 Cheese Olga! I just top it with Cheddar, Swiss, Monterey Jack, raw onions and I am set to go! Thank you so much!!
Thanks for posting this. I've had a yellowing, stained copy of this recipe that I've been dragging around for the better part of fifteen years. Now I don't have to hunt for it every time I want to make it.
Awe-inspiringly close to the real deal, and incredibly easy to make. I followed this exactly, let them rise for about 30 minutes (they didn't quite double by that time and I worried that I had done something wrong but once I separated and rolled it out it was fine) then I used my electric griddle (normally reserved for pancakes, grilled cheese, bacon...) on 400* and cooked several at a time, flipping only once. Now all I need is the recipe for the stuff they shake on top of their Snackers! Thanks for posting this, I may have never tried pita had it not been for this recipe. :D