Recipe: Milk and Honey Griddle Bread

MILK AND HONEY GRIDDLE BREAD

"This recipe for moist and flavorful griddle bread is a reminder of the flatbreads that the Jews, led by Moses, ate during their exodus from Egypt. Delicious alone or wrapped around salami or grilled asparagus, it's also great for scooping up stews and dips."

4 ounces feta cheese
3 tablespoons honey
1/2 teaspoon salt
1/2 cup all-purpose flour, plus more as needed
olive or vegetable oil

In a large bowl, mash the feta, honey, and salt together with a fork until well combined. Add the flour and mix until a dough forms. Using your hands, knead the dough in the bowl until smooth. Cover in plastic wrap and allow to rest, at room temperature, for about 20 minutes.

Divide the dough into 12 equal portions and on a very lightly floured work surface roll each section into a very thin circle, about 3 inches in diameter.

Lightly oil a nonstick pan and over medium-low heat cook the circles until golden, about 1 minute per side. Serve warm.

Serves 6
Excerpted from Movie Menus by Francine Segan
Copyright 2004 by Francine Segan. Excerpted by permission of Villard, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.