This is a recipe I found on the internet several year's ago for something called Olga bread. I believe Olga's is a restaurant chain in the midwest (I live in the PNW). In any case, it's been our go-to for pita ever since.
The bread is dry-fried on a cast-iron pan.
I'm not so good at shaping them perfectly round, but who cares? It's all good going down.
Looks delicious to me. I have never made pita. Do you use leavening or is it unleavened bread?
This recipe uses yeast. You can find the recipe here: http://www.food.com/recipe/olga-bread-79388
(FYI: I use butter instead of margarine, and heat the milk in the microwave, without scalding.)
is so much easier than on stone in the oven, Do they puff up like pitas in the oven? Well done and
Happy Baking
...(ie don't make the pocket). They are soft, and more in the style of a Gyro sandwich. We use them as a wrap for grilled meats. Getting ready to grill some lamb and chicken kabobs this week.
FYI not bad wrapped around a hot dog, either. They have a slight sweetness which contrasts well with a salty dog.
Great recipe! I am going to give that one a go tonight!! It should go down well with the family