Olga Type Pita Bread Food

TOASTED PITA CHIPS

Steps:

• Preheat the oven to 375 degrees F.
• Cut each pita bread in quarters and each quarter in half to make 8 triangles. Place them in a single layer on a sheet pan and sprinkle lightly with olive oil, salt and pepper. Bake for about 10 minutes, until crisp, turning once.

OLGA-TYPE PITA BREAD.

Steps:

• Scald milk and remove to large bowl.
• Add honey, butter and salt to milk and cool to lukewarm.
• In small bowl, combine yeast, warm water and sugar; stir till sugar is dissolved and set aside till milk is cool.
• Add 1 1/2 cups flour to the milk mixture and beat well. Beat in egg and yeast mixture till thoroughly combined. Add remaining 2 1/2 cups flour until a sticky dough is formed.
• Turn out on a floured surface and knead about two minutes. The dough still will be sticky. Place in an oiled bowl, turning once to oil entire surface. Cover with plastic wrap and let stand until doubled in bulk.
• Punch down dough and remove to working surface; divide into 16 equal pieces. Let rest.
• Roll each piece into a rough circle about 8-10 inches in diameter.
• Heat a large dry skillet over medium-high heat. Bake each circle 15 seconds, flip and bake about 10 seconds on other side, until brown spots appear. Do not overcook.
• Use at once or freeze.

OLGA'S KITCHEN BREAD

Steps:

• Scald milk.
• Place scalded milk in a large bowl with honey, margarine, salt.
• Stir until margarine is melted.
• Let cool.
• In a small bowl, combine: sugar, dry yeast and warm water. The yeast should bubble.
• Add 1-1/2 cup flour to milk mixture, add eggs, and mix well.
• Add yeast mixture and 2-1/2 cups flour.
• Mix until dough is sticky (don't add more flour!).
• Knead on a floured board.
• Place dough in a bowl (oil the top) and cover.
• Let rise until double in size.
• Punch down dough and cut into 16 pieces. Form ball with each of the 16 pieces.
• Roll to 1/8-inch thickness, 8-10-inches round.
• In a large skillet (heated) cook for 15 seconds, flip and cook the other side.