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.

580g all-purpose flour 1/3 cup dry fat-free milk powder 1.5 t salt 2.25 t SAF instant yeast 2 T honey 1 egg 3 T soft (room temp) butter 284g water (about 1.25 cups)

Make the dough:
Mix everything in a KitchenAid with a dough hook until a nice, smooth dough is formed.
Cut the dough into 16 pieces; To do it by weight, weigh the dough ball in grams and divide by 16. Otherwise, just eyeball it.
Form a smooth ball with each of the 16 pieces.
Place the dough balls on a lightly oiled cookie sheet and cover with plastic wrap.
If you're going to make the bread today, let sit at room temp for an hour.
Otherwise, refrigerate overnight. Return to room temp before continuing.


Roll and cook:
You can roll these out on a lightly floured surface using a floured rolling pin, but the flat bread at Olga's never had any flour on it.
It was rolled out in a dough sheeter that plopped it directly onto a hot griddle.
To simulate this, you can either use an electric tortilla press (my favorite) or the foil method (see below) .

With a rolling pin and flour:
Take a dough ball and roll it on a floured board with a floured rolling pin until it's about 6 inches in diameter.
Plop it into a non-stick pan that's been preheated to somewhere between medium-high and high.
Cook until bubbles start to form on the surface, then flip it.
Cook until it starts to puff, then flip it.
Cook until it puffs all the way up into a balloon, then remove it to a tortilla warmer or covered casserole dish.
If your breads don't balloon completely, it's ok. They'll still be great.

Using an electric tortilla press:
Preheat the electric tortilla press.
Take a dough ball and flatten it out a little with your hands.
Place it on the tortilla press, slightly off center, closer to the hinge than the middle.
Close the top and quickly push down on the handle until the bread starts to squeeze out the sides a little.
Quickly open the press. Cook the bread until bubbles start to form on the surface, then flip it.
Cook until it starts to puff, then flip it.
Cook until it puffs all the way up into a balloon, then remove it to a tortilla warmer or covered casserole dish.
If your breads don't balloon completely, it's ok. They'll still be great.



The Foil Method
Take 2 pieces of non-stick foil and lightly mist the non-stick sides with cooking spray.
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.
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 tortilla warmer or casserole dish and cover to keep warm.
   

The Johnson Family Cookbook