Roti bread

[Mr.CPHo]

My wife makes these awesome little flatbreads; they go with just about anything and only take a couple minutes to make.

A red SSP and a basket full of lump. 

The dough is simply wheat flour, water, and a pinch of salt.  I'd approximate each individual portion to be about 1.5oz. 
Pre-heating the pan.
Each side is cooked over high direct for about 30 seconds...
And then directly on the coals for a few seconds on each side.  This is when the bread puffs up and gets that nice fluffy airy texture, but at the same time some char.Look out!And then pull it off, from start to finish, about 1 min each piece.
Same process different angle.

Sure you could go to the store and buy a pack of pita bread, but this is way way better tasting, fresher, healthier, and I've been told gluten-free.  IDK.  What I haven't shown here is the clarified butter (AKA ghee) slathered in between each roti.

Try it with satay http://weberkettleclub.com/forums/index.php?topic=28271, chicken tikka & babaganouj http://weberkettleclub.com/forums/index.php?topic=25058

Thanks for looking.


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[mhiszem]

That looks good and sounds pretty simple too. Thanks!


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[greenweb]

I will have to try this. Sounds and looks fairly simple to do. Thanks for sharing.

[Jon]

That looks outstanding!

At my first look at the title, I thought you were making bread on the rotisserie, very confusing.

[JEBIV]

I don't think I will ever buy Pita bread again, @Mr.CPHo do you have the griddle insert for your Craycorts? I have craycorts on my 26er was thinking of the griddle insert for little things like what you did for your flatbread

[Mr.CPHo]

 No I don't have any inserts for the craycorts but that is a great idea.


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[TheDude]

That looks outstanding!

At my first look at the title, I thought you were making bread on the rotisserie, very confusing.

I did too. Rotisserie bread?!

[MINIgrillin]

Us Texans would call that a tortilla.