Many cultures around the world cook their version of flat bread over open fire.
Some use metal plates
And others hot stones or even clay flat vessel like “Comal”.
Her is my version of it on the grill
Started the dough the night before. It had 1/3 whole-wheat flour and the rest All purpose.
Rolled it the next day
Placed the fire ring from my 18” WSM under the gourmet grate to keep the coals in the center
Then placed the coals and some wood
And 18” wok upside down
Then started cooking the bread
I started using the side after a while where the temp was not as high. Also brushed the dough with EVOO and sprinkled lightly with salt
Moved the bread on the side to finish the opposite side
Kept them warm in a tortilla warmer
On to Breakfast
Placed a ring from a pastry pan on the grate
Then placed the disc on it. I have a wok ring, but this lower and the ridges hold the disc like teeth
Cooked the potatoes and the sausage first
then added onions and peppers
Before adding the eggs, I placed a heat diffuser on the grate
Then added a wok ring for higher elevation and lower heat. Eggs burn easily and trust me the smell bad when they do. So I did this set up to provide gentle heat
Added the eggs
Then cheese, green onions and tomatoes
And the cooking is done
Served with fresh flat bread
Platted with a drizzle of Sriracha