Saturday, March 6, 2010

Parathas, Mexican-style


More leftovers from that happy day of torta d'erbe, this time the yeasted pastry dough, which kept beautifully in the refrigerator, rising just a little, patiently waiting for new uses, and what better than flatbread?





The filling is super-simple, a stirfry of olive oil, sweet and hot red peppers, garlic, corn, pink beans, and salt and pepper, with mashed potatoes added at the end, but not cooked.


Roll out your flatbread and cook it on a lightly-oiled cast iron pan, spread it with the warm filling, top with cashew cheese if you want to, fold the top over, and serve with salsa and/or guacamole. This was transcendently tasty, as most salty, spicy, starchy foods are, and took about 20 minutes to put together.

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