Chef Nate's Top 4 Easy Flatbread Recipes! | Cook Eat Repeat | Blackstone Griddle
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Flatbreads are an easy and delicious way to make a filling meal quick! Chef Nate is going to teach you his 4 favorite flatbread recipes for an easy weeknight meal. See more Nate here --
RECIPES:
Chicken and Artichoke Flatbread
Chicken Sausage Gumbo Flatbread
Steak, Arugula and Balsamic Flatbread
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Chicken Gyros With Homemade Pita Bread - Blackstone Griddle!
My friend Corey is a great cook. He has several Blackstone griddles and is quite creative. I've been hearing about his chicken gyros for a quite a while now. Today, we finally had the opportunity to have Corey and his family over for a visit. Of course, I had to ask Corey to make his chicken gyros!
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Corey adapted this chicken gyro & homemade gyro bread recipe for the griddle from a recipe he found at cookingclassy.com:
Ingredients
Greek Chicken
2 lbs boneless , skinless chicken breasts
1/4 cup extra virgin olive oil , plus more for brushing
1/4 cup lemon juice
3 Tbsp plain Greek yogurt
1 Tbsp red wine vinegar
1/3 cup chopped red onion
2 cloves garlic
1 1/2 tsp dried oregano
1 tsp dried thyme
1/2 tsp coriander
Salt and freshly ground black pepper , to taste
Tzatziki
1 medium cucumber , peeled, seeded and chopped into chunks*
1 tsp salt , plus more to taste
1 cup plain Greek yogurt (I used fat free)
1 clove garlic , finely minced
1 Tbsp fresh lemon juice
1 Tbsp extra virgin olive oil
1 tsp red wine vinegar
1 Tbsp chopped fresh parsley
1 Tbsp chopped fresh dill (or use 1 tsp dried)
Freshly ground black pepper
Pita Bread
Ingredients
2 tsp active dry yeast
2 1/2 tsp granulated sugar
2/3 cup warm water , 110 degrees
1/2 cup + 2 Tbsp milk , heated to 110 degrees
1 1/2 Tbsp extra virgin olive oil , plus more for bowl
1 1/4 tsp salt
3 cups bread flour (can add up to 1/4 cup more flour as needed)
Instructions
In the bowl of an electric stand mixer, whisk together yeast, sugar and warm water until yeast has dissolved then let rest 5 minutes. Add in warm milk, olive oil, salt and 1 1/2 cups bread flour and fit mixer with whisk attachment and blend mixture until well combined.
Switch attachment to hook attachment, add in remaining 1 1/2 cups flour and knead mixture on low speed until blended, then increase to medium-low and allow to knead about 5 minutes longer until smooth an elastic (dough should not stick to sides of the bowl, so add more flour if necessary).
Transfer dough to bowl lightly coated with oil, cover with a damp towel and allow to rest in a warm place until double in size, about 1 1/2 hours.
Press dough down and divide dough into 6 - 8 equal portions. Working with one piece at a time, roll dough out into a round (I made 6 large 8-inch pitas) on a lightly floured surface.
Cook pita bread on the griddle. Flip when bottom is golden brown.
Repeat process with remaining flatbread. Store in an airtight container (best served day prepared. I'd rewarm mine wrapped in damp paper towels in the microwave).
For serving
6 - 8 Greek Pita Flatbread , homemade or store-bought (recipe in separate recipe card below)
Diced Roma tomatoes , peeled and diced cucumbers, chopped Romaine lettuce, diced red onions, feta cheese, cilantro and Kalamata olives (olives optional)
To make tzatziki:
Place diced cucumber in a mesh strainer or colander and sprinkle with salt, toss to evenly coat then allow to rest 30 minutes at room temperature.
Rinse cucumbers and place over several layers of paper towels. Squeeze some of the liquid from cucumbers (almost as if wringing moisture from a cloth). Place cucumbers in food processor and pulse to chop to desired size.
Add in Greek yogurt, garlic, lemon juice, olive oil, red wine vinegar, parsley, and dill and season with salt and pepper to taste.
We modified the recipe for the amount of people we were serving (16) so the ingredients above are for the standard portions
Carnivore AND Keto Flatbread - make it with only 3 INGREDIENTS!
Make this easy keto-friendly Carnivore Flatbread with only 3 ingredients!
FULL RECIPE HERE
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CONNECT:
VIDEO CHAPTERS:
0:00 Intro
0:30 Mixing ingredients
1:28 Spreading out batter
2:12 Keto Tip of the Day
2:35 Finished Carnivore Flatbread
#carnivorerecipes #glutenfreebread #ketobaking
Southwestern Breakfast Flatbread Pizzas On The Blackstone Griddle
Southwestern Breakfast Flatbread Pizzas On The Blackstone Griddle
Thanks for watching, everybody! I hope you enjoy these simple & delicious recipes for Southwestern Breakfast Flatbread Pizzas. Use your creativity. Try other ingredients like pico de gallo, salsa, tomatillos, diced tomatoes, etc.
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Lastly, I want you to know that you are precious to God! He made you. He created you and he wants to make you children of his kingdom. The bible says that if you confess with your mouth that Jesus is Lord and believe in your heart that God raised Jesus from the dead, you will be saved. Saved from what? Saved from your sins, saved from the separation you feel from God, and most importantly, saved from an eternity in hell that we all deserve. That's alot to take in, but it's true. It's simple and it's waiting for you, friends.
-Todd
Breakfast Flatbread made on the Blackstone Griddle
In today's video, we're bringing you a delicious recipe made on the Blackstone Griddle: Breakfast Flatbread. This mouthwatering dish combines the goodness of fresh ingredients with the convenience of the griddle. So let's dive in!
For this recipe, you'll need:
* 1 medium tomato ????
* 10 leaves of uncooked spinach
* 3 strips of bacon ????
* Flatbread
* Mexican crème
* 3 eggs ????
* 1/2 cup Mexican cheese
* Blackstone Sweet Maple Seasoning
Now, let's get cooking:
1. Start by dicing the tomato. Stack the spinach leaves, roll them up, and chop them into smaller pieces.
2. Cook the bacon on the Blackstone griddle until it's nice and crisp. Once done, remove the bacon from the griddle and chop it into small pieces.
3. Toast both sides of the flatbread on the griddle until it's lightly browned and crispy.
4. Reduce the heat to low and scramble the eggs on the griddle.
5. Now it's time to assemble the flatbread. Begin by spreading a generous layer of Mexican crème as the base. Next, add the scrambled eggs, chopped bacon, Mexican cheese, diced tomatoes, and chopped spinach. 6. Finally, sprinkle some of Blackstone's Sweet Maple seasoning on top.
7. To melt the cheese and bring all the flavors together, cover the flatbread with a basting dome on the griddle.
8. Allow the cheese to melt, and once it's ready, your Breakfast Flatbread is good to go! Serve it up and enjoy a scrumptious meal that's perfect for breakfast or brunch.
Don't forget to subscribe to our channel for more tasty recipes made on the Blackstone Griddle. Hit the like button if you found this video helpful, and let us know in the comments how your Breakfast Flatbread turned out. Happy cooking! ????????????????
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Garlic naan in a cast iron skillet — tawa-style (no yeast, no oven)
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Yeast + chemical leaveners:
***NO-YEAST RECIPE, MAKES 4 NAAN***
Dough:
2 cups (250g) all-purpose flour
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon double-acting baking powder
2 tablespoons oil
1/2 cup (100mL) milk or water, plus more as needed
1/4 cup (60g) yogurt (ideally with live cultures)
Toppings:
grated garlic
fresh chopped cilantro
melted butter (if using unsalted butter, also top the finished naan with a little more salt)
Combine all the dough ingredients and knead — adding additional milk/water as needed — until you have a dough that is soft, springy, and only a little sticky. Oil the dough ball, cover it and leave it for at least a half hour, but ideally for several hours. (I suspect additional fermentation will occur over those hours if you use a yogurt with live bacterial cultures.)
Knead the dough again right before baking, and divide it into four balls. Get a well-seasoned cast iron skillet heating (medium heat is the right temp on my stove, but you'll have to experiment). Roll out a naan just shy of the thinnest you can make it, top with some grated garlic and chopped cilantro and roll the toppings into the dough. Immediately before baking, flip the dough around and slightly wet the bottom side with water.
Press the dough wet-side-down into the hot skillet. If your heat and dough are right, you should have a few bubbles within two minutes, and the edges should be looking dry and cooked. (Another clue I use about when to flip is to smell for the first hint of anything burning.) When you think the first side is cooked, invert the pan over your burner. (The starch paste on the bottom of the dough should make it stick securely to the skillet.) Turn your heat higher and brown the top side of the dough until the bubble peaks are starting to burn, but before the whole top looks cooked — you want much of the surface to still look doughy.
(If you have an induction stove, or you just don't want to do the risky pan-inversion maneuver, you can simply flip the naan and cook the top side directly on the pan, but flip it back around before the top looks fully cooked. You want some doughy surface.)
Flip the pan back around and take it off the heat. Brush the naan with melted butter and maybe sprinkle on some salt, then use a spatula to scrape the naan out of the pan. Give the pan a quick wash and dry before you bake the next loaf.
***YES-YEAST RECIPE, MAKES 4 NAAN***
Dough:
2 cups (250g) all-purpose flour
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon dry yeast
1/2 teaspoon double-acting baking powder
2 tablespoons oil
1/2 cup (100mL) milk or water, plus more as needed
1 tablespoon yogurt (ideally with live cultures)
Toppings:
grated garlic
fresh chopped cilantro
melted butter (if using unsalted butter, also top the finished naan with a little more salt)
Combine all the dough ingredients and knead — adding additional milk/water as needed — until you have a dough that is soft, springy, and only a little sticky. Oil the dough ball, cover it and let it rise for at least an hour.
Knead the dough again right before baking, divide it into four balls, and let them proof for about 15 minutes. Get a well-seasoned cast iron skillet heating (medium heat is the right temp on my stove, but you'll have to experiment). Roll out a naan just shy of the thinnest you can make it, top with some grated garlic and chopped cilantro and roll the toppings into the dough. Immediately before baking, flip the dough around and slightly wet the bottom side with water.
Press the dough wet-side-down into the hot skillet. If your heat and dough are right, the edges should be looking dry and cooked within two minutes, and the dough should have puffed up a bit though I rarely get large bubbles with the yeast version of this dough. (Another clue I use about when to flip is to smell for the first hint of anything burning.) When you think the first side is cooked, invert the pan over your burner. (The starch paste on the bottom of the dough should make it stick securely to the skillet.) Turn your heat higher and brown the top side of the dough until the bubble peaks are starting to burn, but before the whole top looks cooked — you want much of the surface to still look doughy.
(If you have an induction stove, or you just don't want to do the risky pan-inversion maneuver, you can simply flip the naan and cook the top side directly on the pan, but flip it back around before the top looks fully cooked. You want some doughy surface.)
Flip the pan back around and take it off the heat. Brush the naan with melted butter and maybe sprinkle on some salt, then use a spatula to scrape the naan out of the pan. Give the pan a quick wash and dry before you bake the next loaf.