Copycat Olga Bread {and Snackers!}

If you’re like me, you love the food at Olga’s and might have lost a close by restaurant location in the past few years. This Copycat Olga Bread recipe results in pita bread that has a slightly sweet flavor and soft texture just like the bread at Olga’s, without the drive or the hassle of dining out! This bread recipe is a slight adaptation from the recipe published by the Detroit Free Press a few years back. Copycat Olga Bread is perfect to enjoy as a side with hummus, dipped into soup, or you can even make it into copycat Olga’s Snackers.

This bread is the perfect compliment to a bowl of my hearty Copycat Olga’s Peasant Soup!

Copycat Olga Bread Dough

In a small sauce pan, scald the milk and transfer to a large bowl. Scalding just means heating milk over medium-high heat until bubbles form around the inside edge of the sauce pan, and steam is rising from the center. Do not boil the milk, we don’t want it to burn!

Stir in the diced margarine, honey, and salt until melted and ingredients are well incorporated. Set aside to cool until just lukewarm.

In a separate small bowl, stir together the yeast, warm water, and sugar until the sugar has dissolved, and set aside. Yeast mixture will form bubbles.

Add 1 1/2 cups flour to the milk mixture from step 1 and whisk well. Next, stir in the egg and yeast mixture, whisking until thoroughly combined.

Gradually add the remaining 2 1/2 cups flour until a sticky dough forms.

Transfer to a floured board while you wash and clean the bowl out.

Place dough into a well oiled bowl, turning once or twice until entire surface of dough is covered. Cover with lid or plastic wrap and let rise in a warm location until doubled in size, about 1 hour.

Punch down the dough and transfer to a floured surface/board.

Divide the dough into 16 equal sized pieces.

Using a tortilla press or rolling pin, roll out each piece until roughly 8-10 inches in diameter. They should be no thicker than 1/8 inch.

Preheat a large dry skillet over medium-high heat (no oil or grease is needed). Cook each flattened dough circle for about 15 seconds per side or until brown spots appear on the surface.

Serve warm with soup for dipping, or with hummus, or gyro meat. Store in resealable plastic bag and refrigerate or freeze leftovers.

Copycat Olga’s Snackers

To make Copycat Olga Bread into Snackers: Preheat an air fryer to 350 degrees. Cut each piece of prepared Olga bread into 6 triangles. Spray with olive oil cooking spray, and sprinkle with Salad Supreme seasoning. Toss after 3-4 minutes, ensure all of the pieces are rotated/flipped. After 3-4 more minutes, sprinkle with more Salad Supreme seasoning. Enjoy with soup, or Swiss Almond cheese spread.

Alternatively, if you don’t have an Air Fryer: Olga bread pieces can be deep fried in Vegetable Oil (heated to 350 degrees) for 2-3 minutes per side, and seasoned with Salad Supreme seasoning after cooking.

Copycat Olga Bread

Soft and slightly sweet pita bread, perfect for frying into Snackers or dipping in soup.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Rise Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Side Dish

Cuisine American, Mediterranean

Servings 16

Ingredients

  

Copycat Olga Bread

• 1 cup Vitamin D Milk
• 1/4 cup Honey
• 1/4 cup Margarine, diced (1/2 stick)
• 1/4 cup Warm Water
• 1 tsp Kosher Salt
• 1 pkt Instant Rise Yeast (2 1/4 tsp)
• 1 Tbsp Granulated Sugar
• 4 cups All Purpose Flour
• 1 large Egg, room temperature
• 1 Tbsp Olive Oil (for bowl)

Optional Snackers Variation

• 2 Tbsp Salad Supreme Seasoning
• Olive Oil Non-stick Spray

Instructions

 

Copycat Olga Bread

• In a small sauce pan, *scald the milk and transfer to a large bowl. Stir in the diced margarine, honey, and salt until melted and ingredients are well incorporated. Set aside to cool until just lukewarm.
• In a separate small bowl, combine the yeast, warm water, and sugar. Stir until the sugar is dissolved and set aside. Yeast mixture will form bubbles.
• Add 1 1/2 cups flour to the milk mixture from step 1 and whisk well. Next, stir in the egg and yeast mixture, whisking until thoroughly combined.
• Gradually add the remaining 2 1/2 cups flour until a sticky dough forms.
• Place dough into an oiled bowl, turning once or twice until entire surface of dough is covered.
• Cover with lid or plastic wrap and let rise in a warm location until doubled in size, about 1 hour.
• Punch down the dough and transfer to a floured surface/board. Divide the dough into 16 equal sized pieces. Using a tortilla press or rolling pin, roll out each piece until roughly 8-10 inches in diameter. They should be no thicker than 1/8 inch.
• Preheat a large dry skillet over medium-high heat, no oil or grease is needed. Cook each flattened dough circle for about 15 seconds per side or until brown spots appear on the surface.
• Serve warm with soup for dipping, or with hummus, or gyro meat. Store in resealable plastic bag and refrigerate or freeze leftovers.

Snackers Variation

• *Preheat an air fryer to 350 degrees. Cut each piece of prepared Olga bread into 6 triangles. Spray with olive oil cooking spray, and sprinkle with Salad Supreme seasoning. Toss after 3-4 minutes, ensure all of the pieces are rotated/flipped. After 3-4 more minutes, sprinkle with more Salad Supreme seasoning. Enjoy with soup, or Swiss Almond cheese spread.

Notes

*Scalding milk means to heat it just until bubbles start to form around the rim of the saucepan and steam forms from the center. Do not boil.

*Olga bread can be deep fried in Vegetable Oil (heated to 350 degrees) for 2-3 minutes per side, and seasoned with Salad Supreme seasoning after if you don’t have an air fryer.

Keyword Best homemade pita bread, Copycat Olga Bread, Olga bread recipe, Olga snackers, Olga snackers recipe, Olga’s Bread, Pita bread recipe

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