March’s SRC assignment was quite the adventure. I traveled across many borders with Camilla as I meandered through the her blogging adventure of cooking dishes from all the countries world (all the way from A to Z). Her children are great sports about it, and the meals they make truly made my mouth water. Beyond African stews (there were many I thought I should try… haven’t done much cooking from Africa beyond Morocco, Ethiopia, and Tunisia), I was tempted by many international desserts, and a couple of non-baking around the world recipes. Sesame Noodles and Pumpkin Mac & Cheese were both on the finals list, but I didn’t have quite the right ingredients. (I did do a seriously bastardized version of Pumpkin Mac & Cheese that will be posted shortly.)
Finally, I landed on something quite simple that would do for quick breakfasts this week. This study Bulgarian cheese flatbread is tangy, almost like sourdough, and hugely satisfying on a snowy afternoon with lentil soup. I can imagine serving it beside hearty soups, or a baked fish with dill. Changes: gluten-free, and (oops) forgot to mix in the olive oil. Instead, I poured it over top and hatched the dough immediately before putting it in the oven. To properly follow the recipe, stir it in with the cheese and eggs.
1 C plain Greek yogurt (thick, European-style yogurt)
2 eggs
1/4 C olive oil
6 oz crumbled feta cheese
1 c corn flour (whole grain)
1/2 c amaranth flour
1/2 c potato starch
1 t baking powder
1/4 t smoked paprika
Preheat the oven to 400 degrees. Butter a pie pan. In large mixing bowl, place yogurt, eggs, oil, and feta. Gently stir in flour, baking powder, and smoked paprika. Stir until just moistened. Pat into baking pan, and spread evenly. Pour the olive oil over top, and lightly crosshatch the surface of the bread. Bake in a preheated 400 degree oven for 25 minutes or until a toothpick comes out clean.
For those who aren’t familiar with the group, the Secret Recipe Club (SRC) is a group of bloggers who are blindly assigned each other, and we cook and blog about our assignment each month. Click on the froggie below to see what other bloggers made this month.
So glad you enjoyed the bread…I love how you adapted it to make it gluten-free. I reposted on my blog: http://culinary-adventures-with-cam.blogspot.com/2013/03/src-reveal-sustainable-cooking-for-one.html
Thanks, Camilla. It was a lovely quick bread– probably even faster than muffins, and I can now say that it freezes well, too. Very versatile.
This looks delicious! Also looking for more bread recipes to add to the list, and can’t see the hubby objecting to a cheese bread
Awesome SRC pick
My husband was a Peace Corps volunteer in Bulgaria years ago, Stephanie, and he misses these flavors so much! I can’t wait to surprise him with this – it’s difficult to find good Bulgarian recipes!
This looks delicious…great pick!
I love how you adapted this to make it GF, sure looks delicious.
If you haven’t already, I’d love for you to check out my SRC entry Loaded Potato Soup.
Lisa~~
Is it the feta that makes it tangy?
I think it’s more the yogurt. I still have to finish the yogurt I bought for it, though, so I might try adding dried fruit instead of the cheese. I’ll let you know if it’s not the yogurt…
This bread looks delicious. I’m always on the lookout for easy quick breads to go with soup in the winter, so I’m definitely putting this one on my must-try list.
what a great recipe- yay for src
Yum that sounds so delicious! Will have to try this one.
Cheese in bread!! You can never go wrong with that!!
Quick breads are one of my favorites. This looks great and sound delicious too!
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