Georgian dinner

We've long been fans of Jeffrey Alford and Naomi Duguid's cookbook Seductions of Rice, but we just got their Flatbreads and Flavors--I'm so glad we did!  The first recipe we tried was fenugreek and corn bread, and it was delicious--we were having a busy weekend, and we followed the recipe almost exactly and they were fantastic.  The only thing we did different from the recipe was baking the breads on a stone in our oven rather than on an oiled baking sheet.

So last weekend, when we had more time, Paul closed his eyes and wiggled a finger into the cookbook to choose a recipe at random: potato and herb filled bread (khachapuri ossetinski) from Georgia.  We decided to make walnut and eggplant roll-ups (badrigiani, also from Georgia) to go with it.  It was an incredible meal--absolutely delicious:

It was our first time making these breads, and I've never seen any person, so we kind of winged it:

We also cooked these breads directly on our baking stone in the oven, rather than on oiled cookie sheets, and they were great!

We did have leftover potato and herb filling, which we had for breakfast the next day; we mixed it up with a beaten egg into a patty, fried it, and had it with egg on top--delicious!