Thursday, August 11, 2011
Olga's Pita Bread - BLTs and Snackers
I came across a reference to Olga bread in the meal-plan of one of the blogs I follow. I knew I had to look up a recipe! With bacon and lettuce on hand and fresh tomatoes from the garden, dinner was planned.
The recipe below makes 16 pitas, but I cut it in half for the two of us (made 8 medium sized pitas). I used about half of the pita bread to make Olga's snackers - Just cut the pita into trianges, spray with some olive oil, sprinkle with spices of your choosing and bake at 375F for about 5 minutes (maybe less) - that aren't supposed to be crisp, just baked a little more.
I thought this bread was really good and tasted a lot like the Olga bread I remember. And its really pretty easy to make. I'm already planning to make this again soon! But first, I need to find a recipe for their cheesy snacker dip...
Imitation Olga Bread
source: buddhabelly on Food.com
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. Scald milk, remove to large bowl. Add honey, margarine and salt to milk, stir until margarine is melted. Set aside to cool until lukewarm.
2. Combine yeast, warm water and sugar, stir until sugar is dissolved. Set aside.
3. Add 1 1/2 cups of the flour to lukewarm milk mixture and beat well. (I used the dough hook on my Kitchenaid for this.) Mix in egg and yeast mixture. Add remaining flour, a little at a time, until sticky dough is formed.
4. Turn out on a floured surface, knead about two minutes. Dough will be sticky, but don’t add more flour. (I had to add just a little more flour, it was really sticky! They still turned out fine!)
5. 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. (I left mine for about 90 minutes.)
6. Punch down dough; divide into 16 equal pieces. Roll each piece to a thin rough circle about 8-1o inches in diameter (mine were a little smaller; don't worry too much about a perfect circle, she shape is distorted a little when you transfer to the pan).
7. Heat a large dry skillet over medium-high heat; do not use any oil. Bake 15-20 seconds, flip and bake about 15 seconds on other side, until mottled brown spots appear. Cool and store in a plastic bag.
For the BLTS, I just spread a little mayo on the Olga, and topped with 3 pieces of bacon, some tomato slices, and lettuce. Very easy!