Warning: This post will have absolutely no meaning if you haven't spent part of your life in Southeast Michigan!
What does that look like folks?!
If you said an Olga than you know how astatic we all were to be having one of these babies grace our tummies this weekend.
How could it be?! You aren't back in Michigan are you?!
No! We're right here sitting in our little old house in North Carolina.
Last week I stumbled upon a posting of the Olga bread recipe and I just about had a coronary. There isn't a member of this house (is there anyone in the world?!) who doesn't swoon at the sight (and taste) of Olga bread served up in any fashion.
Since there is absolutely no chance that we'll be having a real Olga anytime soon I thought it was worth making a trial batch... just to see.
They were surprisingly easy to make (and I say that as someone who bakes everyday so keep that in mind... easy for me... not necessarily easy for everyone). It's basically like making a pizza dough and then rolling out small rounds and pan frying them (no oil) much like tortillas. So if you've made either of those you're good to go. This bread is slightly sweet, slightly yeasty, and more dense and chewy than a traditional flatbread. In highschool I'd go to the food court and eat nothing but Olga bread for lunch. It is seriously good. The home version was pretty close. I have a feeling some oil might actually be used to fry these up in the restaurant... they were missing a little something. Nonetheless we'll be making them again... probably next week.
Kid said "Mom these aren't like Olga's... they are better than Olga's!"
Without further ado the recipe...
I have no idea where this was taken from... sorry!
1 cup milk
1/4 cup honey
1/4 cup margarine (I use butter)
1 teaspoon salt
1 package active dry yeast
1/4 cup warm water
1 teaspoon sugar
4 cups all-purpose flour, divided
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 1/8 inch thick and 8-10 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. Do not over cook. Cool and store in a plastic bag, use them at once or refrigerate or freeze. Makes 16.
*I halved the recipe to turn out 8 - 8" ish small flatbreads. I also found the cooking time to be about 30 sec per side.
(wondering how you halve an egg?... I get that a lot... just beat it and then pour in half)
We didn't have any shaved lamb or olga sauce on hand but I managed to do a pretty good knock off of the Olga Burger.
We had these crazy 1/3 pound hamburger patties in the freezer so I used those up slicing them to fit (about 1/6 pound for each). I topped the bread with mayo and seasoned it generously with house seasoning (1 part garlic powder, 1 part ground pepper, 4 parts salt). I put ketchup under the burger and topped with sliced red onion. I swear to God it tasted exactly like the Olga burger you know and love. (I should know... I ate at least one a week throughout my pregnancies).