Homestyle Olga-Style Pita Bread
This delightful bread recipe is inspired by the beloved pita served at Olga's Kitchen restaurants. Its rich, soft texture and slightly sweet flavor make it perfect for sandwiches, dipping, or simply enjoying on its own. The combination of milk and honey gives it a unique taste, while the easy-to-follow process ensures that you can recreate this classic at home. With just a few simple ingredients, you'll find that this pita bread adds a touch of warmth and tradition to any meal.
N/A
Servings
137.5
Calories
9
Ingredients
Ingredients
milk
1 cup (scalded and cooled)
honey
1/4 cup (added to milk)
butter
1/4 cup (melted in milk)
salt
1 teaspoon (added to milk)
active dry yeast
1/4 ounce (activated in warm water)
warm water
1/4 cup (for yeast activation)
sugar
1 teaspoon (added to warm water)
flour
4 cups (divided into two parts)
egg
1 (beaten)
Instructions
1
In a medium saucepan, scald the milk over medium heat, then transfer it to a large mixing bowl to cool down to lukewarm.
2
Stir in the honey, butter, and salt into the lukewarm milk until the butter is melted and everything is well combined.
3
In a separate small bowl, mix the active dry yeast with warm water and sugar, stirring gently until the sugar dissolves. Allow the mixture to rest until it becomes frothy, about 5-10 minutes.
4
Once the milk mixture has cooled, add 1 1/2 cups of flour and mix vigorously until a smooth batter forms. Then, add the egg and the activated yeast mixture, mixing until thoroughly incorporated.
5
Gradually add the remaining 2 1/2 cups of flour to form a sticky dough. If the dough is too sticky to handle, you can add a bit more flour, but be careful not to overdo it.
6
Transfer the dough onto a floured surface and knead lightly for about 2 minutes. The dough will remain slightly sticky but manageable. Form it into a ball and place it in an oiled bowl, turning once to coat the surface with oil. Cover with plastic wrap and let it rise in a warm place until it doubles in size, approximately 1-2 hours.
7
After the dough has risen, punch it down and transfer it to a floured surface. Divide the dough into 16 equal portions and let them rest for about 10 minutes.
8
Roll each piece into a circle approximately 8-10 inches in diameter, ensuring an even thickness.
9
Heat a large, dry skillet or griddle over medium-high heat. Bake each pita for about 15 seconds on one side until it starts to puff up, then flip and cook for another 10 seconds on the other side until light brown spots appear. Avoid overcooking, as you want them to remain soft.
10
Serve the pitas fresh, or let them cool down before storing them in an airtight container or freezer for later use.
Nutrition Information
3.8g
Fat
23.1g
Carbs
3.8g
Protein
0.75g
Fiber
2.25g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Homestyle Olga-Style Pita Bread?
It is a soft, slightly sweet bread inspired by the famous pitas served at Olga's Kitchen restaurants, known for their unique texture and flavor.
What makes this pita bread taste unique?
The combination of milk and honey gives this pita bread its distinct, slightly sweet flavor and rich texture.
How many calories are in one serving of this pita bread?
Each pita contains approximately 137.5 calories.
What is the fat content of this pita bread?
There is approximately 3.8g of fat per serving.
How many carbohydrates are in a single pita?
Each pita contains 23.1g of carbohydrates.
How much protein does this pita bread provide?
One pita bread provides 3.8g of protein.
Does this recipe contain sugar?
Yes, each serving contains 2.25g of sugar.
How much fiber is in the Olga-style pita?
There is 0.75g of fiber per pita.
What is the first step in making the dough?
The first step is to scald the milk over medium heat and then let it cool until it is lukewarm.
Why is honey added to the milk mixture?
Honey is added to the lukewarm milk to provide sweetness and help create the signature Olga-style flavor.
How do I activate the yeast for this recipe?
Mix active dry yeast with warm water and a teaspoon of sugar, then let it rest for 5-10 minutes until it becomes frothy.
What role does the egg play in this recipe?
The egg is beaten and mixed into the batter to enrich the dough and contribute to its soft texture.
How much flour is required in total?
The recipe calls for a total of 4 cups of flour, divided into two additions.
How long should I knead the dough?
The dough should be kneaded lightly on a floured surface for about 2 minutes.
Is the dough supposed to be sticky?
Yes, the dough will remain slightly sticky after kneading, but it should be manageable.
How long does the dough need to rise?
The dough should rise in a warm place until it doubles in size, which usually takes between 1 and 2 hours.
How many portions should I divide the dough into?
After the first rise, the dough should be divided into 16 equal portions.
How long do the divided dough portions need to rest?
Let the 16 portions rest for about 10 minutes before you begin rolling them out.
What is the recommended size for each pita circle?
Each piece should be rolled into a circle approximately 8-10 inches in diameter.
How do I cook the pita bread?
Cook each pita in a large, dry skillet or griddle over medium-high heat.
How long should I cook the first side of the pita?
Bake the first side for about 15 seconds until it starts to puff up.
How long should I cook the second side of the pita?
Flip the pita and cook the other side for about 10 seconds until light brown spots appear.
Why shouldn't I overcook the pita bread?
Overcooking the pita will make it hard; keeping the cooking time short ensures the bread remains soft.
Do I need oil to fry the pita?
No, the pitas are cooked in a dry skillet or griddle without extra oil.
Can I freeze this pita bread?
Yes, you can store the pitas in an airtight container in the freezer for later use.
What is the best way to serve these pitas?
They are best served fresh, but can also be enjoyed for sandwiches or dipping once cooled.
What tags are associated with this recipe?
Tags include pita bread, yeast bread, homemade bread, Olga's Kitchen, and Mediterranean.
How much butter is used in the recipe?
The recipe requires 1/4 cup of butter, melted into the milk mixture.
Is warm water necessary for the yeast?
Yes, 1/4 cup of warm water is used specifically to activate the yeast.
What type of yeast is used?
The recipe calls for 1/4 ounce of active dry yeast.