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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