Olga Flat Bread

Originally published in the Detroit Free Press, circa 1978.

Olga Flat Bread
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Servings Prep Time
16pieces 30minutes
Cook Time
5minutes
Servings Prep Time
16pieces 30minutes
Cook Time
5minutes
Olga Flat Bread
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
16pieces 30minutes
Cook Time
5minutes
Servings Prep Time
16pieces 30minutes
Cook Time
5minutes
Ingredients
Servings: pieces
Units:
Instructions
  1. Scald milk and pour into a large bowl. Mix in honey, butter, and salt. Set aside to cool until lukewarm.
  2. In another bowl, combine the yeast, warm water, and sugar. Stir until the sugar is dissolved. Set aside.
  3. Add 1 1/2 cups of flour to the milk mixture and beat well. Mix in the egg and yeast mixture before adding the remaining flour, a little at a time.
  4. Turn out onto a floured surface and knead for 2 minutes. Dough will be sticky, but don't add any more flour. Place dough in an oiled bowl, cover, and let rise in a warm place until doubled.
  5. Punch down dough and divide into 16 pieces. Roll each piece into a thin circle a little over 1/8 inch thick and 8 inches in diameter.
  6. Heat a large skillet over medium-high heat, do not use any oil. Bake for 15 seconds, flip and bake for about 10 seconds on the other side, until mottled brown spots appear. Do not over cook.
  7. Cool and store in a plastic bag. Use them at once or refrigerate/freeze.
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