This week in Omnivorous I wrote about David Schneider, whose Wicker Park restaurant Taxim isn’t anything like the Greek restaurants you’re used to. Here Schneider–who has an encyclopedic knowledge of regional Greek food, with a particular emphasis on Asia Minor–demonstrates how to make satz bread, a specialty of the Pontian Greeks, who historically lived along the coast of the Black Sea.

Schneider uses the bread, traditionally made on a domed metal satz griddle, for his pomegranate-glazed duck gyros.

Making Pontian satz bread at Chicago’s Taxim Restaurant from mike sula on Vimeo.