A slice beyond
Flatbread treats from Eastern ovens
Take a break from pizza and lead your palate further East,
where leavened flatbreads show as much versatility as their distant cousin .
You might begin with Indian nan, which is baked on the side (yes, really) of a
clay oven. Bombay Club, in Harvard Square (661-8100), offers at least four
varieties: alu (stuffed with spicy potato); peshawari (topped with coconut and
dried fruits); badami (topped with almonds, poppy seeds, and cantaloupe seeds);
and rogini (brushed with ghee, or melted clarified butter). None costs
more than $2.95. Zaatar Bakery in Coolidge Corner (731-6836) also offers an
assortment of flatbreads, including its own savory creation sprinkled with
sesame seeds, cumin, somak (nonpoisonous dried sumac), and salt.
Zaatar's breads sell for $2.50 and up.
-- Fred Bouchard
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