Grilling at the beach
I've promised to bring some dough to a beach barbecue so that I can pat it out and we can have fresh flatbread. (Yes, it's kinda cold here in Honolulu, but 65 degrees in the evening IS cold for us.) I will start some sourdough today so it can be ready for tomorrow evening. I am wondering what hydration would be best. Not anything too wet. I do not want it oozing through my hands. I am thinking 60% Yes? No?
Also would appreciate tips on patting out dough. I looked up flatbreads and naan online. The instructions seem to assume that you are in a kitchen with a counter and a rolling pin. I am guessing that one trick might be to work with smallish balls of dough so that the patted out dough will just cover my hand with fingers outspead. Golf ball size?