Bread of the World..BBQ Style…

20170805_221201_resizedLovin’ this bread! And it doesn’t get better than sharing it with friends around a campfire… Once again I whipped up some “bread of the world” but this time ..BBQ style.  Yes, I have an Ankarsrum at the lake and with grain milled earlier at home I mixed a single batch of the bread and allowed it to rest as per original recipe most of the day. No Pizza stone so I used a couple cast iron pans instead as they work great for other breads and did here too. Be creative and have fun with bread if it doesn’t turn out some times, so what..think of all the times it does and you enjoy something new as we did here.

Ingredients and prep as per original recipe a few posts below.
Baking was the change here:
I used a 12″ and a 10″ cast iron pan and a propane BBQ.  After greasing the pans lightly I divided the bread for 2 loaves of flatbread.   I wanted to try a couple baking options for different BBQ’s so tried  one at a time on the bottom rack of a 4 burner grill with the 2 middle burners off and the 2 outside ones on, after flipping I placed them both on the top rack and turned on all the burners. Both methods worked but crispier with the 1st option.

Baked them on the first side at 475 for 15 minutes and on the second side for 15 minutes at 450. To turn them flip out onto a cutting board, slide back into pan to bake the other side.  Here is where the biggest change came.  Instead of serving just as a bread or with Oil/Vinegar dip as in the past this time I topped one of them as you would for a Greek pizza and it was a hit

Topping for 12″:

  • 1/2 cup Greek Salad dressing
  • 1/2 cup sliced Kalamata Olives
  • 1 cup sliced small tomatoes
  • 1 cup caramelised onions
  • 1 cup feta cheese
  • Drizzle with balsamic vinegar

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Enjoy!  Have a great summer and see you back here in September!

 

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