Olga Bread
Bubba Durand

A yummy flat bread similar to what they used to serve at Olga's.
It's soft and slightly sweet. Like a big flat dinner roll.

1 cup milk 1/4 cup water 1/4 cup honey 1 egg 4 cups flour 1 teaspoon salt 1 package dry yeast 1/4 cup butter, melted then cooled 1 teaspoon sugar

Proof the yeast:
If you're sure your yeast is good, you can skip this step and just add the water, sugar, and yeast to the rest of the ingredients in the next step.

Warm the water to luke-warm (110-115 degrees). Stir in the sugar and yeast. After a couple of minutes, the yeast should bubble and foam. If it just sits there, chuck it down the drain and go buy new yeast. If it bubbles, add it to the dough ingredients in the next step.

Make the dough:
Place all ingredients (flour first) into a bread machine. Set the bread machine to manual mode and turn it on. After about 2 minutes, peek into the machine to see if the dough ball is cleaning the sides and bottom of the machine. If not, throw in an additional tablespoon of flour and quickly close the lid. Repeat this until the dough is cleaning the sides and bottom of the machine.

If you don't have a bread machine, mix and knead the dough by hand. Add additional flour as needed to get a dough that is smooth and elastic and not sticky.

When dough is done, remove it and cut it into 16 pieces (2 ounces each, if you're weighing them). Form a smooth ball with each of the 16 pieces. Place the dough balls on an oiled cookie sheet. Spray the tops of the dough balls with PAM and cover with plastic wrap. If you're going to make the bread today, let sit at room temp for at least an hour. Otherwise, refrigerate overnight. Return to room temp before continuing.


Roll the dough:
Take 2 pieces of non-stick foil and lightly mist the non-stick sides with PAM. Place a dough ball on one piece of foil and flatten it with oiled hands. Place the other piece of foil on top (non-stick side touching the dough). Roll with a rolling pin to 1/8th" thickness.

Cook:
Heat a large non-stick skillet to just shy of medium. Place the foil packet into the hot skillet and cook about 20 seconds. Flip and remove the foil that's now on top. Cook another 20 seconds and flip. Remove the second piece of foil. Continue cooking and flipping until the bread is puffy, cooked through, and browned in spots on both sides. Place the hot flat bread into a casserole dish and cover to keep warm.
   

Repeat. And repeat. And repeat some more.

The Johnson Family Cookbook