Olga's Kitchen Copycat Recipe: Three Cheese Olga (2024)

3 from 4 votes

For the pita bread:

• 1 3/4 cups whole milk
• 1/2 cup honey or palm sugar
• 1/2 cup pastured butter or ghee or refined coconut oil – refined has no taste
• 1 Tablespoon yeast
• 2 eggs (1 egg + 1 yolk)
• 6 cups flour I like parteinkorn flourand part organicunbleached white flour
• 1 1/2 teaspoons sea salt

For the sauce:

• 1 cup organic sour cream and/or yogurt— but if you want it to taste closest to Olga's then use all yogurt—be sure to use whole milk yogurt, and preferably organic. Hopefully you're not using low-fat anything since it's just fake food! (Or here's how to make homemade yogurt.)
• Optional: about 1 Tablespoon or more organic lemon juice if you want even more tangy taste.
• 1 Tablespoon natural sugar
• Sea salt and pepper to your taste
• Optional for a little more yummy flavor: 1/2 teaspoon garlic powder

For the filling:

• Any mixture of your favorite cheeses— colby, cheddar, mozzarella, swiss, whatever you have on hand.
• Sliced tomatoes preferably local and organic so they'll be bursting with flavor
• Onions sliced thin or for extra flavor, use caramelized onions! (Just fry them in butter on medium heat until golden but be careful not to let them burn.)

Optional extras:

• Sliced bell peppers
• Sliced ham, turkey or pieces of chicken

For the pita bread…

• Scald milk (heat until almost boiling-see notes below for WHY), remove from heat, add sugar or honey, butter, then let cool until warm but not hot.

• In a mixer or big bowl, combine warm milk mixture and yeast. Add flour, 1 egg + 1 yolk, and then salt last. Mix and knead well. Let set until doubled (30-60 minutes), then punch down and divide into 16 pieces, roll into a ball.

• Rolling tip: Use a heavy rolling pin and a lightly floured counter top. This makes it easier to roll them out. Don’t flatten them as much as you would for a tortilla, leave them a little more thick, like pita bread. Roll each into an 8" circle or so. Fry in an ungreased pan on medium-low heat on both sides until the bubbles start to brown. I use a lower heat than what I use for making tortillas since it takes longer for the thicker dough to get done all the way through.

• After you flip them, place cheese on top so it can melt while the other side cooks.

For the sauce…

• Mix the ingredients together, and as you can probably tell, the amounts are all approximate, just play with it/taste-test until it's dreamy. I like extra lemon juice.

Put it together…

• Sprinkle on the cheese and melt under your broiler just for a minute or so if you didn't melt it as you were cooking the bread, spoon Olga sauce on, add onions, tomatoes and other optional fillings, roll up and enjoy! If you don't use all of the Olga bread, let them cool on a wire rack before storing. They keep well in the refrigerator or freezer.

~~Wonder why some recipes say to scald the milk?

"Scalding the milk denatures whey proteins. This makes the milk a better food for yeast, which means faster proofing, larger volume, and a fluffier product. It also makes for a smoother dough with better moisture retention. So the next time a recipe asks you to scald milk, just do it." (Source)

~~Note that the juice from 1 medium-sized lemon = 2 Tablespoons