1 c. milk
1/4-1/3 c. honey (or to taste)
1/4 c. butter/marg
1 t. salt
1 pkg. dry yeast
1/4 c. warm water
1 t. sugar
4 c. flour, divided
Scald milk, put in large bowl. Add honey, butter and salt. Stir till butter is melted. Cool to lukewarm.
In small bowl, combine yeast, warm water, sugar; stir until all is dissolved. Set aside 10 min.
Add 1 1/2 c. flour to lukewarm milk mixture and beat well. Beat in egg and yeast mixture till thoroughly combined. Add remaining flour, a little at a time till sticky dough is formed. Turn onto floured surface and knead 2 minutes. Don’t add more flour though dough is sticky. (Dust hands as needed to keep dough from sticking to hands as kneading.) Place in well-oiled bowl, turning once. Let raise till double, 1 –1 1/2 hours.
Punch down. Divide into 16 equal pieces.
Heat skillet over med-high heat. Roll out to circle 8-10” dia. No thicker than 1/8”. Bake each circle 15-20 sec first side and 10-15 sec on second side. Remove, cool slightly & place in plastic bag. While baking first side, roll out next one and continue process till all the dough is used. Seal bags tightly. Use, refrigerate or freeze at once. Reheat in oven few minutes if desired.
I remember thinking this took a long time. However, I recently made these and it wasn’t bad at all. Obviously, you have to allow time for raising, etc.
There is a restaurant in Michigan called Olga’s where they make their sandwiches with this bread (similar to gyros) and so we call it “Olga-type bread.”
mm mm yummy!
Michelle , Jan, 2009