Olga bread just like from the restaurants. I found it on another site but it was so good I had to share it.
- Ready In:
- 1 cup milk
- 1⁄4 cup honey
- 1⁄4 cup margarine
- 1 teaspoon salt
- 2 1⁄4 teaspoons active dry yeast (1 pkg.)
- 1⁄4 cup warm water
- 1 teaspoon sugar
- 4 cups flour, divided
- 1 egg
- 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.
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I tried this twice and I followed the recipe closely both times with the same result. The dough is so sticky it’s nearly impossible to knead. After making it through that mess I got it to double in size and the dough was still nearly impossible to form into shape. Peeling the sticky dough from pastry mat was also a challenge. After cooking it in a bare cast iron skillet for 15 seconds per side I ended up with a nice looking pita that actually did taste like Olga’s but it was was raw dough that finished the final rise in my stomach, it probably doesn’t take much imagination to figure the outcome of that.