Olga Type Pita Bread Recipes

Steps:

• In a large bowl, stir together the masa harina, salt and hot water. Gradually mix in the shortening and flour. If the dough seems dry, add a little more hot water. Form the dough into balls that will fit into the palm of your hand.
• Line a work surface with waxed paper or plastic. Sprinkle with water. Flatten balls on the wet surface until about 1/4 inch thick.
• Heat a griddle or comal over medium heat. Cook the gorditas on each side until they are cooked through.
• Heat oil in a large heavy skillet over medium to medium-high heat until hot. Fry each gordita until puffed, pressing it down into the oil occasionally with a spatula. Drain briefly on paper towels, cut the tips off and stuff full of your favorite foods.

Steps:

• Scald milk and remove to large bowl.
• Add honey, butter and salt to milk and cool to lukewarm.
• In small bowl, combine yeast, warm water and sugar; stir till sugar is dissolved and set aside till milk is cool.
• Add 1 1/2 cups flour to the milk mixture and beat well. Beat in egg and yeast mixture till thoroughly combined. Add remaining 2 1/2 cups flour until a sticky dough is formed.
• Turn out on a floured surface and knead about two minutes. The dough still will be sticky. Place in an oiled bowl, turning once to oil entire surface. Cover with plastic wrap and let stand until doubled in bulk.
• Punch down dough and remove to working surface; divide into 16 equal pieces. Let rest.
• Roll each piece into a rough circle about 8-10 inches in diameter.
• Heat a large dry skillet over medium-high heat. Bake each circle 15 seconds, flip and bake about 10 seconds on other side, until brown spots appear. Do not overcook.
• Use at once or freeze.

Steps:

• Scald milk.
• Place scalded milk in a large bowl with honey, margarine, salt.
• Stir until margarine is melted.
• Let cool.
• In a small bowl, combine: sugar, dry yeast and warm water. The yeast should bubble.
• Add 1-1/2 cup flour to milk mixture, add eggs, and mix well.
• Add yeast mixture and 2-1/2 cups flour.
• Mix until dough is sticky (don't add more flour!).
• Knead on a floured board.
• Place dough in a bowl (oil the top) and cover.
• Let rise until double in size.
• Punch down dough and cut into 16 pieces. Form ball with each of the 16 pieces.
• Roll to 1/8-inch thickness, 8-10-inches round.
• In a large skillet (heated) cook for 15 seconds, flip and cook the other side.