Flat Bread & Breakfast

[BBcue-z]

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 disco 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

[Smokin Mike]

BBcue-z, I'm coming over to your place for breakfast. Man, that looks good!!!
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[Rayzer]

Man o man.. You certainly are pushing that Weber to perform! I just got the gourmet system for Christmas, and haven't used it yet. Still have 30 feet of 40+" deep snow between me and the shed where my Weber is stored. But I'm going to get it out this week! That was just too much to see.

Nice job.. Very, very nice job...
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Brinkman Offset
Masterbuilt Electric Smoker
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[1MoreFord]

Nice cook but why use the wok upside down instead of using the discada for the whole cook?
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Joe

[BBcue-z]

Thanks Smokin Mike

Thanks Rayzer
I hope things defrost soon so you can get back to Q’ing

Thanks 1MoreFord
I used a wok for 3 reasons: the wok dome shape concentrate the heat and distribute it all around the dome. Also the dome shape allowed me to cook multiple loaves at the same time. The Dome shape also help the bread slide off easily.


My Disc is 24”, and the Weber is 22.5”, if I had inverted the Disc, it would’ve completely covered the grill and choked the coals. Also I wouldn’t expose the Disc cooking surface to direct fire, because it would ruin the patina I worked so hard to build.

If I put the Disc in the normal cooking position like this

I’d be lucky to get 6” of concentrated heat area, and that would not be good for cooking multiple loaves or even one large one.

[1MoreFord]

Gotchya now.
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Joe

[Canadian Bacon]

It has been a little while since I have cruised the discada section...
nice job on the flatbread and breakfast BBcue-z.
My two discada's have been hangin on the wall just waiting for some nice weather......soon.
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30 " Electric Masterbuilt(Digital)
Large BGE
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20"& 26" Discada
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[Maniac]

BBcue-z Your cooks and ingenuity are outstanding
do you have a shed just for all your cooking artillery it is quite extensive
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20" disc
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[Cat797]

Very nice BBcue-Z!

Ed
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[TrailerBuilder]

Another fine cook Hadi, you never disappoint my friend. Hope you are doing well.
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[BBcue-z]

Thanks Canadian Bacon

Thanks Maniac

Thanks Cat797

Thanks Troy
I’m doing great and I hope you and your family are doing well too!!
We still have to cook together someday soon