DSC01622March’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.

Bulgarian Cheese Bread

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.

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