Cook the Issue 2010: Grilled Nan stuffed with herbs and cheese

Pielove, member

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I have enjoyed all the grilled flatbreads from this article and this nan is no exception.  The dough is not yeast-risen, so it comes together quickly, with yogurt adding flavor.  Without kneading, the dough is very soft and easy to roll out-- a real dream.  I got parsley and scallions in the farm box, so I used those instead of mint and cilantro for an excellent tasting combination.  I also used goat cheese instead of the queso fresco-- that was excellent.  For the green-stuff-hating kid, I made some unstuffed and one stuffed with just cheddar cheese-- those were also superb.  A great recipe, although my crew voted the flatbread with chickpeas as our favorite from this article.  

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Cook the Issue 2010: Open-faced steak sandwich with herbed goat cheese

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Cook the Issue 2010: Frozen Lemon Cream Cakes with Toasted Meringue and Caramel Sauce