Friday, September 7, 2012

Plakotiganites Meet Saganaki

Making my Yιαγιά proud: fresh, flaky flatbread cooked on the griddle, vegetarian and half wheat flour, from the Indian store, sprinkled with grated, salty Kefalotiri from Mediterranean Foods.
Fried the cheese side, which mixed nicely with the bread oils, and squeezed a little fresh lemon on top for Greek measure.
Whole abode smells divine!
Serving a decent French Bordeaux (mis en bouteille au chateau.) Funny enough, the Kawan brand uncooked dough (frozen, 25 flatbreads per package) is made in Malaysia.
A poor man's very rich and multicultural Friday night.

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