"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Olga-Type Flatbread Recipe

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This recipe for Olga-Type Flatbread, by , is from Love has Many Flavors , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Unknown
Added: Friday, August 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 Cup milk
1/4 Cup honey
1/4 Cup margarine
1 Teaspoon salt
1 Package active dry yeast
1/4 Cup warm water
1 Teaspoon sugar
4 Cups flour, divided
1 Egg

Directions:
Directions:
In saucepan, scald milk and remove to a large bowl. Add honey, margarine and salt to milk; stir until margarine is melted. Set aside to cool until lukewarm. In small bowl, combine yeast, warm water and sugar. Stir until sugar is dissolved; set aside to proof. To the lukewarm milk mixture, add 1-1/2 cups flour; beat well. Beat in egg and yeast mixture until thoroughly combined. Add remaining 2-1/2 cups flour, a little at a time, until mixture forms sticky dough. Turn out onto a floured surface. Knead about 2 minutes. The dough will still be sticky, but donít add more flour. Place dough in oiled bowl, turning once to coat dough. Cover with plastic wrap and let stand in warm place until doubled in bulk. Punch down dough and remove to work surface. Divide into 16 equal pieces. Roll out each piece to a rough circle, about 8 Ė 10 inches in diameter and a thickness of 1/8Ē. The circles donít need to be perfect. Heat a large, dry skillet over medium-high heat. Do not use any grease or oil. Bake each circle for 15 seconds, flip over and bake about 10 seconds, until mottled brown spots appear. Do not overcook, bread should be flexible. Remove with spatula, cool slightly and place in plastic bag.

 

 

 

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