If you’ve ever had Olga Bread from Olga’s Kitchen, you know just how soft, slightly chewy, and flavor-packed each piece is.
I still remember the first time I had an Olga Snacker—the warm bread straight off the skillet, that gentle hint of sweetness, and the comforting aroma that made it feel like home. After that, I couldn’t stop thinking about how I could recreate that experience in my own kitchen.
So, I rolled up my sleeves, played around with the dough a few times, and finally landed on a version that feels just right.
I’m excited to walk you through the Olga Bread Recipe step-by-step so you can make this soft flatbread at home anytime. It’s easier than it looks, and I’ll share all my tips to help you get it just right.
What Is In Olga Bread?
Olga Bread is made from a lightly sweetened yeast dough that includes milk, honey, margarine, active dry yeast, flour, and egg. The soft, chewy texture and gentle flavor make it perfect for wraps or just enjoying warm from the skillet.
How To Make Olga Bread Recipe At Home Easily
This Olga Bread Recipe gives you the soft, warm, and slightly sweet bread you know from Olga’s Kitchen. It’s perfect for wraps, snackers, or even just slathered in butter.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Rising Time: 1 hour 15 minutes
- Total Time: 1 hour 50 minutes
- Cuisine: American
- Course: Bread, Side Dish
- Difficulty: Easy
- Yield: 10–12 breads
- Calories: ~180 per piece
Ingredients
Here’s what you’ll need to make this dough from scratch:
- 1 cup warm milk (around 110°F)
- 2 tablespoons honey
- 2 tablespoons margarine (softened)
- 1 teaspoon salt
- 1 tablespoon active dry yeast
- ¼ cup warm water (around 110°F)
- 2 tablespoons sugar
- 4 cups all-purpose flour (plus extra for rolling)
- 1 egg
Ingredient Notes
- Milk: Warm milk helps activate the yeast and gives the dough a soft texture. Don’t skip it.
- Margarine: This is what gives the bread its slightly chewy texture like the original Olga Bread.
- Yeast: Make sure it bubbles in warm water—if it doesn’t, your yeast might be old.
- Flour: Start with 4 cups and add a little more while kneading if needed.
Instructions
1. Proof The Yeast
In a small bowl, mix the warm water, yeast, and sugar. Let it sit for about 5–10 minutes until foamy. This means the yeast is active and ready to go.
2. Mix Wet Ingredients
In a large mixing bowl, combine the warm milk, honey, margarine, and salt. Stir well. Add in the egg and whisk until everything is smooth.
3. Combine & Knead
Add the foamy yeast mixture into the bowl. Gradually stir in the flour, about a cup at a time, until a soft dough forms. Knead the dough for 5–7 minutes on a floured surface until it’s smooth and elastic. It shouldn’t stick to your hands much.
4. Let It Rise
Place the dough in a greased bowl and cover it with a damp cloth or plastic wrap. Let it rise in a warm spot for about 1 hour or until it doubles in size.
5. Shape The Bread
Once the dough has risen, punch it down gently. Divide it into 10–12 equal pieces and roll each into a ball. Let the dough rest for 10 more minutes.
6. Roll Out
Using a rolling pin, flatten each ball into an oval shape about ¼-inch thick. Sprinkle a bit of flour if it sticks.
7. Cook On Skillet
Heat a dry skillet over medium heat. Cook each bread for about 1–2 minutes on each side until golden spots form and it puffs slightly. Stack them in a clean towel to keep warm and soft.
How Long Does Olga Bread Last?
Once cooked, Olga Bread lasts for about 3 to 4 days at room temperature if kept in an airtight bag. You can refrigerate it for up to a week, or freeze it for up to 2 months.
Just reheat on a dry skillet or wrap in a damp paper towel and microwave for 10–15 seconds to soften.
What Items Are Served With Olga Bread In The Menu?
At Olga’s Kitchen, Olga Bread is used in:
- Olga Snackers – crispy triangles with cheese sauce
- Olga Wraps – filled with lamb, chicken, or veggie fillings
- Mini Olgas – snack-sized sandwiches
You can recreate your own Olga Snacker Recipe at home by slicing the bread, baking until crispy, and dipping into your favorite cheese sauce.
Tips For The Perfect Olga Bread
- Let the dough rest: Don’t skip the resting time. It makes the bread softer and easier to roll.
- Cook it dry: No oil or butter needed on the skillet—dry heat gives it that signature Olga’s texture.
- Keep it warm: Stack cooked bread in a towel to trap moisture and keep it soft.
- Double batch: This freezes well, so make extra and enjoy it all week!
Frequently Asked Questions
Can I Use Butter Instead Of Margarine In This Olga Bread Recipe?
Yes, you can use unsalted butter, but margarine helps mimic the exact texture from Olga’s Kitchen.
Why Is My Dough Not Rising?
Your yeast may be inactive. Always proof it first with warm water and sugar to be sure it’s alive.
Can I Freeze The Dough?
Yes! Freeze after the first rise. Let it thaw in the fridge overnight, then roll and cook as usual.
Can I Make Olga Snackers With This Recipe?
Absolutely. Just cut the cooked bread into triangles, brush with a little oil, and bake until crisp.
What’s The Best Way To Reheat Olga Bread?
A dry skillet or a quick zap in the microwave with a damp paper towel works great to bring back the softness.
I’d love to know how your Olga Bread turns out! If you try this at home, let me know in the comments or tag me on social.
Whether you’re using it for wraps or recreating your own Olga Snacker Recipe, I’m sure it’ll bring a little bit of joy to your table.
Looking for more cozy bread recipes? Stick around—I’ve got plenty more coming your way!
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