Tuesday, January 27, 2009

Crispy Roti with Feta

This is hardly a recipe - but it is such a great idea. An unlikely combination only in terms of each ingredient's cultural affiliation; flaky Indian roti bread and creamy Greek feta cheese. But I came up with this idea because it reminds me of handmade pita bread fried in olive oil that my grandmother used to make. You used it to scoop up a coarsely mashed paste of feta and oregano and it was the most delicious thing that ever came out of a frying pan.

This is great for when it is too hot to (really) cook but you need something a little more than salad, or when you want a little something to serve as a meze or finger food. And it is so perfect for during the party season when you get home very late, after many drinks and remember that you've not eaten dinner. For me, crispy roti with feta trumps the after-midnight post-cocktail toastie - and I think that says alot.

To make, use any roti you like - I usually have spinach. Carefully pry open and unfold a sheet of the bread, trying not to break it at the creases. Crumble a generous amount of feta over the newly revealed centre. Sometimes I also add a sprinkle of dried Greek oregano at this point. Fold the sides back over and press gently to adhere the roti back together. Fry in the bread in a large non-stick frying pan over medium heat until puffed and golden. To serve, cut into squares or fingers.

Lazy, huh?

I've just set up a recipe index for this site, which should make it easier to access recipes past. Links to it are here, and in the site side bar. Enjoy!

1 comment:

  1. Sounds delicious, that is if you have some roti handy and where I live that is very unlikely, sounds like I would (and I'm sure plenty others) have to make the roti and add the cheese before rolling out and frying in the nonstick pan using Olive oil, something else you omitted


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