Olga Bread
Soft, pillowy, and irresistibly flavorful, Olga Bread is your homemade solution for delicious flatbread that's perfect for wraps, sandwiches, or snacking on its own. Made with pantry staples like all-purpose flour, warm water, and active dry yeast, this recipe gets its unique tenderness and slight tang from Greek yogurt and the subtle sweetness of honey. The process is simple yet rewarding: a quick rise and a few turns on a hot skillet yield golden brown rounds with a chewy, airy texture. With a short prep time of 20 minutes and versatile serving options, this skillet-baked bread rivals anything store-bought, offering a fresh, warm alternative for all your bread-based meals. Serve it warm, slathered with butter, or fill it with your favorite ingredients for a perfect wrap!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Warm water
- 1 cup Whole milk
- 2 tablespoons Sugar
- 2 tablespoons Honey
- 1 packet Active dry yeast
- 1 teaspoon Salt
- 2 tablespoons Unsalted butter, melted
- 4 cups All-purpose flour
- 1 cup Plain Greek yogurt
Instructions
In a large mixing bowl, combine the warm water, whole milk, sugar, and honey. Stir until the sugar and honey dissolve.
Sprinkle the active dry yeast over the liquid mixture. Let it sit for 5–10 minutes, or until it becomes frothy.
Add the salt, melted butter, and Greek yogurt to the bowl, stirring until everything is well combined.
Gradually add the all-purpose flour, one cup at a time, mixing after each addition. Once the dough starts to come together, knead it on a lightly floured surface for about 8–10 minutes, until it becomes soft and elastic.
Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
Punch down the dough and divide it into 8 equal portions. Roll each portion into a ball and then flatten it into a disc about 6 inches in diameter.
Heat a non-stick skillet or griddle over medium heat. Cook each bread disc for 2–3 minutes per side, or until golden brown spots appear. Adjust the heat as needed to prevent burning.
Once cooked, transfer the Olga Bread to a clean kitchen towel and cover to keep warm. Continue cooking the remaining dough discs.
Serve the Olga Bread warm. It can be used as a wrap, sandwich bread, or enjoyed on its own with butter or a spread of your choice.
Nutrition Facts
Calories |
2529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.6 g | 52% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 2552 mg | 111% | |
| Total Carbohydrate | 449.7 g | 164% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 81.1 g | ||
| Protein | 85.1 g | 170% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 657 mg | 51% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 1396 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
