Korean BBQ Gyro Flatbread
Tandoori Nan brushed with olive oil and topped with a sweet and zesty bulgogi sauce, shredded mozzarella, savory carved slices of gyro meat, and sliced red onion before baking until. Finished with ribbons of pickled carrots, fresh chopped scallions, and toasted white sesame seeds. Kontos® Oval Tandoori Nan, #10080 Kontos® Off-The-Cone Gyro, #20410
Servings 4 flatbreads
Ingredients
Korean BBQ Gyro Flatbread
- 4 each Kontos® Oval Tandoori Nan
- 0.25 cup(s) Olive Oil
- 0.75 cup(s) Korean BBQ Sauce
- 0.5 cup(s) Mozzarella Cheese Shredded
- 8 oz Kontos® Off the Cone Gyro
- 0.5 cup(s) Red Onion
- 0.5 cup(s) Pickled Carrot Ribbons
- 4 tsp(s) Scallions Fresh
- 2 tsp(s) Toasted White Sesame Seeds
Pickled Carrot Ribbons
- 2 cup(s) Carrots Fresh
- 1.5 cup(s) Rice wine Vinegar
- 1 cup(s) Granulated Sugar
- 3 each Black Peppercorns
- Bay Leaves
Instructions
Korean BBQ Gyro Flatbread
- Pre-heat a convection oven to 450 degrees.
- Place flatbreads, on a sheet pan lined with parchment paper.
- Brush the top of each flatbread with 1Tbsp(s) of olive oil.
- Spread each flatbread with 3 Tbsp(s) of Korean BBQ Sauce, 2 Tbsp(s) of shredded mozzarella, 2 oz. of sliced gyro, and 2 Tbsp(s) of sliced red onion.
- Bake for 10 minutes or until bread is golden and cheese is bubbly.
- Garnish each flatbread with 2 Tbsp(s) of pickled carrot ribbons, 1 tsp(s) of sliced scallions, and 1/2 tsp(s) of toasted white sesame seeds."
Pickled Carrot Ribbons
- Add all ingredients except for carrots to a medium sauce pot set over medium-high heat.
- Bring the mixture to a boil while whisking periodically to prevent burning.
- Add the carrots to heat-safe container and continue by pouring the rice wine mixture over the carrots.
- Allow to cool to room temperature, cover and refrigerate until needed. "