Olga’s Kitchen is a restaurant found only in and around Michigan. Every time my husband went home, we’d have to make one stop at Olga’s. Until I found a copycat recipe for Olga bread. It was life-changing. The pictures don’t scream “pin me!” but really, this recipe should be viral. After I found it, one of our friends suggested going to Olga’s while we were home, and Adam was like, “Eh, we don’t have to, I’ve had it recently.”
For my non-Michigan audience, Olga Bread is a delectable flatbread that this slightly sweet and super addictive. Olga Snackers are this same flatbread, fried and spiced and even more addictive.
I’ve made this dough many times, but this particular time I put it in my unheated oven to rise. But, forgetting this, then I preheated the oven to make the chicken. I opened the oven to put the chicken in, saw the dough, panicked, and grabbed the hot dough with my bare hands. Genius. Not only are most of my fingers burnt, but the plastic wrap I put over the dough has melted to the top. I salvaged it by scrapping off the toxic top layer. But yeah. Don’t do that if you make this. Best of luck to you.
Honey Mustard Chicken Flatbread Sandwich
For the Flatbread
1 Cup Milk (preferably whole, but use what you have)
1/4 Cup Honey
1/4 Cup Butter
1 Teaspoon Salt
2 1/4 Teaspoons Active Dry Yeast
1/4 Cup Warm Water
1 Teaspoon Sugar
4 Cups of Flour
Scald the milk in a saucepan over medium-high heat. Basically I heat the milk until bubbles start to form on the sides. I had to look it up when I first used this recipe, which is why I included the link.
Remove from heat.
Add the honey, butter and salt to the milk. This mixture smells (and tastes) amazing, but don’t drink it.
Transfer your milk mixture to a large bowl (preferably the bowl of a stand mixer) and let cool.
Meanwhile, heat the water to 105-115 degrees, where it is warm to the touch but not unbearably hot.
Add the sugar and yeast to the warm water. Wait ten minutes to prove your yeast. If the yeast blooms, if it gets foamy, hurray! You have good yeast, you may pass go, you may collect your Olga bread.
Add 1 & 1/2 cups of flour to the milk mixture and mix until combined.
Add the egg and yeast mixture and mix until combined.
Add the remaining flour a little at a time until a sticky dough is formed. Preferably while your stand mixer is running, if not stop and mix it in a large bowl by hand.
Once all the flour is incorporated, continue kneading (or letting your stand mixer run with the bread hook attachment) for two minutes.
The dough is supposed to be sticky. Do not add more flour, but do use all the suggested flour.
Put the sticky dough in a clean, oiled bowl, turning once so the whole dough is oiled, and let rise in a warm place until doubled in bulk, about two to three hours. Prepare the chicken and other sandwich ingredients during this time.
After the dough has doubled, punch down and divide into 16 equal pieces.
Flatten these pieces into thin round circles.
Heat a skillet over medium heat.
In this heated dry skillet, cook each dough round one at a time. It will bubble and get brown and mottled.
Flip after multiple large bubbles appear. Once the pan is hot this should happen pretty quickly, about twenty seconds. Cook on the other side for another ten or fifteen seconds.
Let cool slightly then assemble the sandwich.
For the Sandwich
1/4 Cup of Dijon Mustard
1/4 Cup of Honey
1 Teaspoon Rosemary
Salt & Pepper to Taste
4 Chicken Breasts
Olga Bread, recipe above
Lettuce, Cucumber, Tomatoes and any other Toppings your heart desires, all sliced or cubed
Make sure there’s nothing in your oven, then preheat to 350 degrees.
Put foil over a baking sheet. Oil it with cooking spray or olive oil.
Salt and pepper the chicken breasts.
Mix the honey and mustard and rosemary together, then use a pastry brush to apply to the chicken breasts.
Put the chicken on the prepared pan and bake for 30 minutes, or until cooked through.
Shred the chicken with two forks. In the picture above, the chicken is not shredded, but I made it again later, and shredded is better, just trust me.
Assemble your sandwich on the Olga Bread with all the toppings your heart desires and the chicken, then drizzle with more mustard and more honey.
Refrigerate any leftover dough until you’re hungry enough for snackers, recipe below.
Oil for frying
Olga Bread Dough, Sliced into Triangles
Prepare a large plate with paper towels over it.
Heat 1/4 inch of oil in a skillet over medium heat.
Carefully drop some triangles in heated oil, until bubbly and golden brown.
Flip and cook until bubbly and golden brown.
Remove to the paper-towel lined plate.
Season with the Creole seasoning while the triangles are still hot!
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