Flatbreads are great to cook, easy and fast. You don´t have to wait for the oven to heat up, so it´s very convenient to take a couple of balls of dough that you have in the fridge, let them rest and then cook them on a hot frying pan.
The only problem is that you have to do them one by one, and that is not always an option. As for waiting for the oven to come up to 250ºC, only for fifteen minutes? In Scotland, maybe, but anywhere that´s hot that´s suicidal.
Yesterday I was in a hurry, and tried making a focaccia under the grill/broiler. Bread recipes are annoyingly uptight and controlling, but over time I´ve come to rely on instinct more and more. Particulary with flatbreads, because, come on; they are the staple food nomads, and many other people who don´t have the sophisticated ecquipment we´re used to. I bet improvisation has been ok many times.
It worked perfectly fine. I stretched the oiled dough out a little thinner than usual, just one centimetre, and I had it about 10 cm from the flame. Once one side was golden, I flipped it and waited for it to do the same, and there it was: focaccia, crusty and crisp and in every way delectable.