Cook the Issue 2010: Grilled Nan stuffed with herbs and cheesecomments (0) July 5th, 2010 in Gallery
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.
Recipe Used: Grilled Nan Filled with Herbs and Cheese
posted in: Gallery, Cook the issue 2010