As other already wrote, it's a griddle. It went a little bit faster then usual. I'm limited to a gas oven with only bottom heat, no fan. I tend to start high and then lower the temperature.
I started baking pizza on the griddle as it rarely sticks and I think it's slightly easier then the 12" skillet.
For comparison, this is a 400gr dough base absolutely loaded with toppings.
You just reminded me of a burger place in Union Gap called miners. Their burgers used to be very flat and very wide, with equally sized buns. Loved that concept as it made them very easy to eat.
I tried those and they're awesome. The trick I learned is to use very hot water (with baking powder) to prevent gluten from forming. When using yeast the trick is to let the dough rest so the gluten relax. Nice thing about yeast based dough is that you can keep it in the fridge. It's also more forgiving time wise.
So far I always found corn tortillas to be bland, compared to flour ones. Tastes differ of course and I think I should try fresh ones one day.
As for the pancake shape, keep in mind that the one you see one the press just got shaped. It's being rolled out to 10" on the silicon mat behind the press. These tortillas are approx 60gr/piece.
Heard good things about ghee, but never tried it. How long can you store it afterwards?
Apart from the recipe, they're flat enough that you can roll them. The recipe is 100 gr of flour to 210gr of milk (1:2.1), with a pinch of salt and 1 egg. Add more milk to get the desired fluidness depending on your flour.
And the result. These have some raisins in them as well.
Enjoy!
It looks like it from the top yes. Here's a cut piece. Beef stew, simmered in green onion, tomatoes, snack peppers, garlic, shallots, port, rice, red lentils and a bunch of other spices, topped with a bit of cheese. The crust is a traditional pie crust which is very forgiving to make.
If I would have had potatoes in house I would have put that on top. Either way, it was super tasty and very mighty.
It's a piece of bunching onion. (Green onion, kinda like oversized spring onion)
Brands don't matter that much, however the smoothness of the cooking surface and the weight does. For starters Lodge 10" is a great bang for your buck reference pan.
There's nothing preventing you from making pizza on a griddle either, if you happen to have one of those lying around.
As for sets, the only thing I can think of is pan/lid combo. My two 10"'s are being used a lot. A 12" is a lot heavier, but great for larger dishes. I have lids for both of them and use them quite often.
Looks tasty! Definitely sometime I'm going to try myself. How is that loaf pan working out for you? I've been eyeballing one from petromax as it comes with the lid for making casino breads.