Ahh… the warm weather approaches, and after some yard work it’s time to light up the grille under the shadow of an umbrella.. actually the second time I’ve started the charcoal this season.
Some dough that’s been fermenting, this batch with some dark spent grain barley adorns the all purpose flour. a very wet mixture, some corn flour made it more manageable. simply pressed into rounds, then off loaded to a wooden cutting board. decided to throw on a cast iron grille over the glowing hot embers. slightly at a tilt allowing one end to be hotter than the other for some temperature differential.
Hmmm….. some roasted grilled veggies would go good on the flatbread, mainly a bunch of broccoli, with the usual onion and garlic, green onion and celery. a spot of ginger, grated turmeric, salt and freshly ground quad blend of peppercorns. drizzle on some oil, toss and ready for the grille pan.
After the flatbread is grilled with the requisite char on some pieces, the perforated grill pan is placed on the hot cast iron surface.
Flatbread was thick and soft but with a flavor similaer to a pumpernickel bread.
ready to go with the veggies, start off with some bacon pieces to fat render for non stickiness.
raw veggie bowl ready for the grille pan.
once a slight char is attained, drizzled on some chicken broth and cover about ten minutes depending how limp you like the veggies.
Toss from time to time… MMMMM bacon bits !
Now your cover becomes a warm bowl to serve the veggies.
served over the flatbread with a porter style brew…. good close for the labor of yard work.
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