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. (https://uploads.tapatalk-cdn.com/20170405/535cc9f193d2962868de7883a19786c4.jpg)
The dough is simply wheat flour, water, and a pinch of salt. I'd approximate each individual portion to be about 1.5oz. (https://uploads.tapatalk-cdn.com/20170405/ca7079d84761c220b5088e4f72cb347f.jpg)
Pre-heating the pan.(https://uploads.tapatalk-cdn.com/20170405/bda7c2e56027ee4532caef4481c3d935.jpg)
Each side is cooked over high direct for about 30 seconds...(https://uploads.tapatalk-cdn.com/20170405/8e9492ced187bfe4e32a34ad79dac920.jpg)
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.(https://uploads.tapatalk-cdn.com/20170405/9177457954d01c11e01abaf04864c651.jpg)(https://uploads.tapatalk-cdn.com/20170405/e63dd4a8b8f4cb0f1fc5719b9f5c8c79.jpg)Look out!(https://uploads.tapatalk-cdn.com/20170405/e9663743b609146dac4668c357ee9e2c.jpg)And then pull it off, from start to finish, about 1 min each piece.(https://uploads.tapatalk-cdn.com/20170405/4be50d47504719d52a266ddbf54bbb1c.jpg)
Same process different angle.(https://uploads.tapatalk-cdn.com/20170405/a8e16103db622819b08ca3dcfa75600f.jpg)(https://uploads.tapatalk-cdn.com/20170405/427599e102e319e012b61e25f076e29b.jpg)(https://uploads.tapatalk-cdn.com/20170405/3b806397774e07adf3a8fc41f46462c5.jpg)(https://uploads.tapatalk-cdn.com/20170405/9b39c8eb2a9038c4c45fb7e13b902afd.jpg)(https://uploads.tapatalk-cdn.com/20170405/44a4304745d3f3d862942d1795fa4fce.jpg)(https://uploads.tapatalk-cdn.com/20170405/19b2753720e4515cd977ff9da7dfb2b1.jpg)(https://uploads.tapatalk-cdn.com/20170405/5e82b6a78020201f5a7183b783a97e47.jpg)
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 (http://weberkettleclub.com/forums/index.php?topic=28271), chicken tikka & babaganouj http://weberkettleclub.com/forums/index.php?topic=25058 (http://weberkettleclub.com/forums/index.php?topic=25058)
Thanks for looking.
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That looks good and sounds pretty simple too. Thanks!
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I will have to try this. Sounds and looks fairly simple to do. Thanks for sharing.
That looks outstanding!
At my first look at the title, I thought you were making bread on the rotisserie, very confusing.
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
No I don't have any inserts for the craycorts but that is a great idea.
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Quote from: Jon on April 05, 2017, 07:58:51 PM
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?!
Us Texans would call that a tortilla.