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Obi non, or Lepyoshka, is a kind of flatbread pastry in Afghan and Uzbek cuisine. They are shaped like a disc and thicker than naan. Obi non are baked in special hand-built clay ovens called tandyr.
aussietaste.recipes/middle-eastern-cuisine/afghan-cuisine...
Had some leftover pizza crust so turned it into some flatbread. Made it naan-style with garlic and cilantro.
Sur La Table
Arlington, VA
Flatbread with Caramelized Onions, Gorgonzola and Pears
Olive oil for drizzling
1 lb pizza dough
1 onion, thinly sliced and sautéed
2 oz crumbled gorgonzola cheese
1 tsp chopped fresh parsley
1 thinly sliced pear
Salt to taste
Freshly ground black pepper
1. Spray the grill grate with nonstick spray and preheat the grill to medium.
2.Divide the dough into 4 sections. Stretch out the dough with your hands or roll out with a rolling pin.
3.Lightly drizzle one side of the dough with some of the olive oil and carefully place the dough, oil side down, on the grill. Lightly drizzle the other side of the dough (side facing up) with more of the olive oil. When the dough is golden brown on one side, turn it over using a long spatula.
4.Turn the grill to low. Quickly arrange the onions, cheese, pears, and parsley on the top. Sprinkle with salt and pepper. Allow the cheese to melt.
5.Using a long spatula remove the flatbread from grill. Cut into slices and serve.
Grilled white meat chicken, sun dried tomatoes, red peppers, cheese and creamy pesto sauce in a soft flatbread
New from Lean Cuisine! Quite tasty and well seasoned.
This was the eventual meal - Moroccan (inspired) lamb with sundried tomatoes, honey and ginger - the couscous salad - and the flatbread
Spicy hummus served with freshly baked black-pepper encrusted flatbread.
Served with Heavy Seas Loose Cannon IPA.
Clarendon, Virginia
24 February 2010
Photo by Yours For Good Fermentables.com
One more goat dish, this time from the meat column of the menu:
goat chorizo flatbread . ramp pesto . rhubarb . fresh ricotta
Good combination of pizza toppings, especially with the rhubarb for a pickle-like quality. Sadly, we were too full to eat it all and still be able to have dessert. We took the rest back to the hotel, just in case, but we didn't have a fridge to keep it long enough to eat it.