These rings (based on the recipe for 'Greek Sesame Galettes (Κουλούρια)' in "Mediterranean Street Food" by Anissa Helou) were baked in the barbecue.
It was hot in the kitchen. It was noon. But I mixed the dough anyway. And because it was so ridiculously hot , it was ready to be baked by dinnertime. We baked the rings in the barbecue.
We had the rings with grilled pork, beet tops, green beans and oven-roasted potatoes last night. And this morning, we had them for breakfast with Monforte "Don's Blue" ash chèvre and really good coffee. I can’t decide which way was more delicious.
Many thanks to Anissa Helou for this wonderful recipe. (I have just one small quibble: what is it with recipes that do not include water in the list of ingredients?! I hate having to read the instructions to find out how much water to use.)
(further details and my take on Helou's recipe: Sesame Twisted Rings)