How to make it
Wash the celeriac well and pat it dry. Leave the skin on for extra flavour and firmness during cooking.
Mix the sea salt and flour in a large bowl. Slowly add the water and mix until you have a firm, dough-like mass. Add more water if the mixture is too dry, or a little flour if it's too wet.<img src="https://nomadfire.shop/wp-content/uploads/2024/11/bbq-at-maartens-44-750x500.jpg" alt="Salt-crust celeriac with blue cheese and soldiers" class="direction-step-image" style="" />
Spread the salt dough in a thick layer around the whole celeriac, so it is completely covered.
Place the wrapped celeriac on a baking tray or oven-proof dish.<img src="https://nomadfire.shop/wp-content/uploads/2024/10/bbq-at-maartens-167-750x500.jpg" alt="Salt-crust celeriac with blue cheese and soldiers" class="direction-step-image" style="" />
Light the kamado and heat it to about 180°C in indirect mode. Optionally use a little wood for a subtle smoky flavour that pairs well with the celeriac.
Place the celeriac in salt crust on the kamado and close the lid. Cook the celeriac for 1.5 to 2 hours, depending on its size. Use a core thermometer; the celeriac is done at a temperature of about 90°C.<img src="https://nomadfire.shop/wp-content/uploads/2024/11/bbq-at-maartens-138-750x500.jpg" alt="Salt-crust celeriac with blue cheese and soldiers" class="direction-step-image" style="" />
Activate the yeast: mix the lukewarm water with the sugar and yeast in a bowl. Let it stand for about 5 minutes until it starts to foam.
Make the dough: add the flour and salt to the yeast mixture. Knead the dough by hand or in a food processor until smooth and elastic. Add the olive oil and knead a bit more until well incorporated.
Rising: cover the bowl with a clean tea towel and let the dough rise for 1 to 1.5 hours in a warm spot, until doubled in volume.
Shaping the pittas: divide the dough into 6 equal pieces and roll each piece into a ball. Let the balls rest for 10 minutes, so the dough rolls out more easily.<img src="https://nomadfire.shop/wp-content/uploads/2024/11/Knol-in-zoutkorst-2-750x500.jpg" alt="pitta soldiers" class="direction-step-image" style="" />
Rolling out: roll each ball out into a round pitta about 1 cm thick.
Baking in the skillet: heat a skillet on medium-high heat (180 degrees). Brush a little olive oil on both sides of the dough. Bake each pitta for about 2-3 minutes per side, until nice brown bubbles form and the pittas puff up slightly.
Remove the celeriac from the kamado and let it rest for a few minutes. Then use a knife or hammer to crack open the crust and remove the salt dough.<img src="https://nomadfire.shop/wp-content/uploads/2024/11/bbq-at-maartens-140-750x500.jpg" alt="Salt-crust celeriac with blue cheese and soldiers" class="direction-step-image" style="" />
Cut the celeriac into pieces and mix it immediately with the blue cheese, so the cheese melts slightly and blends well with the warm celeriac. Add a splash of olive oil and season with pepper and salt.<img src="https://nomadfire.shop/wp-content/uploads/2024/11/bbq-at-maartens-139-750x1126.jpg" alt="Salt-crust celeriac with blue cheese and soldiers" class="direction-step-image" style="" />
Serve the celeriac and blue cheese on a large board or platter. Place the bread strips next to it, so you can scoop up pieces of celeriac and cheese and eat them with the bread.
