Tag Archives: Flatbread

Chicken Gyros (w/ baked Greek fries & tzaziki sauce)

The Starting Lineup

Marinade

  • 1 package chicken tenders, or breasts cut into strips
  • 5 Tbsp EVOO, divided (3:2)
  • 3 tsp red wine vinegar
  • 1 Tbsp dried oregano
  • 1 Tbsp onion powder
  • 1 tsp kosher salt
  • 1 tsp fresh ground black pepper 
  • 1 tsp dried thyme
  • 1/2 tsp coriander
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • Juice of 1 lemon  

Garnish

Side Dish

In a large ziplock bag, combine all of the marinade ingredients (zip up and give a good shake)..*Remember to just use 3 Tbsp of the extra virgin olive oil.  The remaining 2 Tbsp’s will be for cooking the chicken. 

 Now add the chicken into the bag of Greek flavored marinade.  Again, zip tight and place the filled bag into a large bowl, etc to catch any possible mishaps (you do NOT want this bag to accidentally break in the fridge..lots of cleaning!). Place in the refridgerator and let marinate for 1-3 hours (take out of the refridgerator 30 minutes prior to cooking/grilling. 

 In the meantime, do what you please, but I suggest prepping your veggies.  I.e. Slicing the onions, crumbling the feta, preparing your flat bread (unless bought). 

 After time is up, have either your grill ready to go or a hot pan/grill pan…what have you (even baked or broiled).  Cook the chicken until no longer pink, transfer to a plate and let rest for 5 minutes. 

 It’s finally assembly time!  Aka, the BEST time!  Place a few cooked chicken strips onto a warmed flatbread/pita pocket, next add on your desired toppings and serve with a drizzle of tzaziki sauce and a yummy side!  Enjoy! 

 


Caramelized Onion & Goat Cheese Flatbread

This is for my fancy friends!  I’m pretty sure I have a few of you worldy guys & gals out there…I think.  Anyway, if you want to something different on your tastebuds or perhaps throwing together a cocktail party or girls night and need a new idea, try this recipe out!

This is an easy to eat party food that only needs a few ingredients and you’ll look like and feel like a gourmet chef!

The Starting Lineup

  • Flatbread (store bought or Flatbread | RailroadWifeinTexas)
  • 1 yellow onion, sliced
  • 3 oz goat cheese (1/2 log)
  • 3 Tbsp evoo, divided 2:1
  • Splash of milk
  • Dash of salt & pepper
  • Fresh basil or arugula (optional)  

Heat two tbsp of evoo in a skillet to medium heat and add in the sliced onions along with a generous sprinkle of kosher salt.  Allow to cook down for at least 20 minutes, stirring often.  Halfway through drop the heat down to med low and just let them caramlize and sweeten up.  *Mine generally cook for 30-40 minutes. 

         Meanwhile, preheat your oven AND a pizza stone or baking sheet to 400 degrees.

Ok, now let’s mix together the goat cheese with a splash of milk and a sprinkle of fresh ground pepper.  I like to use a fork to fully incorporate and soften the spread.  *keep checking on them onions! 

   Next we’re going to prebake the flatbread.  Drizzle 1 Tbsp of evoo over the flatbread and smear it all over the top with your fingers (I’m pretty certain that olive oil is great for your skin 😉 

 Lay the already made flatbread onto the preheated stone/baking sheet.  Allow to bake for about 5 minutes so it starts to create a tougher exterior. 

 Remove from the oven and schmear the top with the peppered goat cheese and top with the caramelized onions.  Return this to the oven and bake for 15-20 minutes.  The goat cheeese will warm through and the flatbread will really crisp up creating great texture. 

 
Serve as is or top with a bit of fresh basil or arugula and a glass of vino, enjoy! 

  

Flatbread 

This is such a versatile dough…There are a few types of “flatbreads” out there such as naan, pita, focaccia, lavash, pizza dough.  I could go on and on and on….They may have a one or two different ingredients or a slightly different preperation method, but they’re really all one in the same.  Delicious!! 

You can use this dough to make flatbread style pizzas or wrap up grilled chicken, lamb or veggies for gyros.  The options are almost endless.  ..I even ate one just by itself 😉

The Starting Lineup

  • 3 1/2 cups flour
  • 1 cup warm water
  • 1 packet Active Dry yeast (2 1/4 tsp)
  • 2 Tbsp honey
  • 1/4 cup greek yogurt
  • 1 egg
  • 2 tsp salt
  • 1/2 tsp baking powder     

First off you want to combine the warm water with the honey in your mixing bowl.  Stir together until the honey has just about disolved into the water and they ‘become one’.   

 Next add your yeast packet contents into the warm honey water.  Give a quick stir and let this sit for about 10 minutes.  The yeast will start to activate and create almost a foam on the top of the water.   *Science is neat 😉 

   Flour time!  With your stand mixer on a low setting and the dough hook attached, slowly add in the flour.  I do about a 1/2 cup at a time until you reach the 3 1/2 cup mark.  Right after the flour add in the yogurt, egg, salt & baking powder and turn your mixer up to medium speed.   Let it do its thing for about 3-4 minutes till it starts to form a dough ball.  *This dough is rather sticky, also feel free to scrape the sides of the mixing bowl with a rubber spatula if the ingredients arent incorporating well. 

 While the dough is kneading, coat a large bowl with a bit of oil or non-stick spray.  You’re now going to add the dough ball to this bowl for its “rise”.  Lay a damp towel over top of the bowl and place in a warm spot for one hour.  *By a sunny window or Ill preheat my oven to 350 degrees, then turn it off and put the bowl on the back of my stove top.  The stove top is slightly warm to the touch and and keeps warmth to the bowl. 

   After the hour is up your dough will have doubled in size.  The magic of yeast my friends!  On a heavily floured flat surface, plop that dough right onto and section into 8.  You’ll likely need to keep adding flour to each dough ball and your rolling pin, and that’s perfectly alright. 

   Preheat a skillet to med/med-high heat while you roll out each dough ball as thin as you can.  It doesnt have to be a perfect circle or rectangle or anything.  The rustic look is great here!  Once you have a few rolled thin you can start adding them one by one to the hot skillet to cook up.  I do about 1 minute on the first side (you’ll start to see bubbles puff up) then flip it and cook for another 30-45 seconds. 

     Once cooked keep them covered so that they do not dry out and keep their soft texture.  *On a dish under a towel, a large plastic baggie, a tortilla warmer.  Enjoy! 

 

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