By Lori Ross for Cooking Challenge Five – Five meals with Flatbreads from Pam Bray of Charleston, SC.
4 pitas with pockets or naan (or tortillas may be used successfully)
1 pound ground beef, turkey or lamb
3 tablespoons Worcestershire Sauce
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon toasted sesame oil (optional)
1 clove roasted garlic, mashed into a paste
2 tablespoons hot sauce (optional)
Mix meats with the rest of ingredients and form into 4 oval patties. Grill until almost cooked to taste. Over each patty, melt cheese of your choice (mozzarella, blue cheese, cheddar, Swiss). Stuff into warm pita pocket, fold into warmed naan, or wrap in a tortilla folded in half (warmed in oven or microwave) and serve with mustard, relish, ketchup, mayonnaise, onions and tomatoes. Serves 4.
Flatbread Dogs: replace burgers with hot dogs or sausages topped with cheese, onions, mustard and relish. For a special treat, top dog with chili and jalapenos!
Flatbread Chicken: replace burger with skinless, boneless chicken breasts marinated in Worcestershire sauce, salt, pepper, oil, garlic and hot sauce. Grill chicken, top with cheese and a slice or two of cooked bacon and proceed with recipe. Chicken flatbread is especially good served with onion, barbeque sauce and honey mustard!