3 Ashtanur griddle bread recipes

My good friend Ben has been happily married to my good friend Inbal, an Israeli girl, for over ten years now, but I think he still dies a bit every time they walk into a café and his wife sends her coffee back or asks if there are any sandwiches with ‘normal’ fillings, by which she means ‘normal in Israel’. He is a terrific cook, fascinated by Asian cuisine. He will construct delicately balanced curries and stir-fries, only to hear his wife ask ‘Can we not have regular food tonight?’, by which she means ‘regular in Israel’. And he, like a true English gent, will say, ‘Sure darling. I’ll put it in a pitta for you.’ In these recipes the flatbread serves as a plate: you place your charred meat in the middle with sauce and salad. You can use cutlery or go native and tear bits of bread from the edges with your fingers to use to grab bits of meat. You’ll end up with the bit of bread in the middle that has soaked up all the juices; it’s the best bit, like an artichoke’s heart.