Olga Type Bread

I received this recipe for Olga bread from my mother-in-law Ann. She found it in the Detroit Free Press some years ago. I don't know if they have Olga's restaurants all over the country and this bread is very close to the taste of the Pita type bread you get your sandwiches served on at Olga's I add a little bit more honey then the recipe calls for. I suggest you read over this recipe before you start it as it is a little more complicated then my other recipes listed on the sight. I guarantee that you won't regret going to the trouble of making this

1 Cup Milk
1/4 Cup warm water
1/4 Cup Honey
1 teaspoon sugar
1/4 Cup margarine
4 Cups flour (divided)
1 teaspoon salt
1 Egg
1 package dry active yeast

Scald milk in small sauce pan, Place into a large mixing bowl. Add your honey, margarine and salt to the warm milk and stir until the margarine is melted. Set aside to cool.
In a small bowl combine yeast, warm water, and sugar. Stir until the sugar and yeast are disolved. Set this aside also to proof the yeast. Once the milk is luke warm add 1 1/2 cups of the flour and beat well. Beat in the egg and yeast mixture until throughly mixed.

Add the remaining 2 1/2 cups of flur a little at a time until it forms a sticky dough. Turn this out onto a floured surface and knead about two minutes. The dough will still be sticky, but don't add any more flour. Place the dough in and oiled bowl making sure the surface side up is also oiled. Cover with plastic wrap and let stand in a warm place until doubled.

Punch down the dough and remove onto a working surface. Form into a large circle and cut in quarters. Take each quarter and cut into four even pieces. You should have 16 equal pieces.

Roll each piece into and 8 to 10 inch circle. Most of mine are not circles so don't worry about the shape but they should not be more then 1/8 inch thick.

Heat a large skillet or griddle over medium to high heat. Do not add any oil or spray oil! Place your circle onto the hot pan and bake or fry until bubbles form and side has brown spots. Do not overcook. The pita should be flexible.

Remove with spatula and cool slightly, then place into a zip lock bag. Continue to make the pitas until all the dough is used, then seal the bag to retain the moisture in the bread.

Serve these at once using them as you would any pita bread.
You can refridgerate or freeze these and then reheat them on a cookie sheet in a hot oven for a few minutes or warm them up in a microwave.
My family especially enjoys these with marinated chicken sliced thin. We top them with lettuce, tomatoe and cheese. My kids like ranch dressing on them but I prefer Italian.

Use your imagination when you fill them with your favorite things. But let me warn you they taste so good they won't be around long.