Going away party

Susan's flatbreads - warm, chewy, and delicious.

This local eater recently moved to Washington, D.C. to start a post-doctoral fellowship at the Smithsonian. This is a truly thrilling job to have, but it means that I have to leave my husband, family, and comfortable life in Somerville to make a pretty dramatic change. Before I left on this adventure, we had a family going away dinner, and local ingredients were the centerpiece! Susan whipped up a batch of her amazing flatbreads using our home-ground wheat, which we ate with grilled Chestnut Farm steak, Andrew's Waltham Fields salsas, and Tim's homegrown tomatoes. Ole!

The meal's flavors: tomatillo, husk cherry, hot pepper,
and tomato warm from the garden.

To make her flatbreads, Susan makes a pita bread recipe and eliminates the
second rise. Instead, she forms them into flatbreads and cooks them on a hot
griddle until they puff. These aren't traditional pita breads (they don't have a
pocket), but they make an amazing tortilla substitute and dinner treat. The
home-ground wheat gave them a fantastic flavor.