Thursday, June 7, 2012

Greek Olga Bread

We had a family outing to the zoo and had lunch at a Greek Restaurant nearby.  What do you eat in a Greek Restaurant?  Gyros with Pita/Olga Bread of course.  The grandchildren loved the Pita/Olga bread so much that i had to make some for them at home.

Makes 8 pieces 


1/4 cup milk
2 tbsp honey
2 tbsp  butter
1/2 tsp salt
1 egg
1 /2 tsp  sugar
2 1/4  cups all-purpose flour
1 tsp instant yeast


Put in ingredients into the bread machine bowl starting with the milk and ending with the 8instant yeast on the top of the flour.  

Choose the dough function and press start.  

When the dough function is ready, the dough should have risen double its size.

 Punch down dough; divide into6 8 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 or an electric griddle, over medium-high heat; do not use any oil.  Cook 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.


Kimmy said...

Lily, I'm gonna love this bread. Good to serve with curry or use as wrap?

lena said...

i hope to try this flatbreads !

mothermary said...

Hi Lily,

What a lovely soft Greek Olga Bread you have here...Thank you very much. Can't wait to try them soon...Blessings, Lucy

Rebecca said...

Thanks Lily, how lucky your grandchildren are, having a great grandma always fulfill their wishes !!
I tried once but it was hard as rock. Will try yours !! I just saw a program to pan fry in 2 faces pan. I will fry it on my new 2 faces frying pan and see will it turn out as pretty as yours.
It is great to eat with curry !!
Thank you for sharing this recipe !! Happy cooking !!

Rebecca said...

Oh yes, Lily, 2 tbsp cup butter ? Is it 2 Tbsp of butter ? Thanks.

Ong said...

Hi Aunty Lily,
Lovely recipe. I would like to try but what if I do not have a bread machine? What are the steps to follow?

lily ng said...


You would have to knead the dough by hand, which is to mix all the ingredients together until a tiny piece of dough is used to test to see if the gluten is well developed - stretch this small piece out and if it breaks easily, continue to knead. it should form a stretch like a blown up ballon. If ready, rub a large bowl lightly with oil and toss this ball of dough around the bowl to coat the oil, this will prevent drying out. coer the bowl with plastic wrap and leave in a warm place until the dough is double its original size. Continue with the rest of the recipe.

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