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My Kind of BBQ

©Charlotte Griffiths Photography 2021

Words: Daniel Nowland, Photos: Charlotte Griffiths

Fingers crossed that as we move into June and July, we can start enjoying eating outdoors with friends because we want to, not because the government says it’s our only choice! I am sure many of us will be dusting off our BBQs and enjoying gardens to the full this year.  

As a child, the smell of charcoal being lit brought on a warm fuzzy excitement for the onslaught of burgers, sausages and processed cheese slices. In a way, that excitement still exists today, but my taste in food has changed. Whilst burgers and sausages will always be brilliant and easy BBQ go to’s, I love finding other meals that work well on the BBQ and it turns out the options are limitless. 

I want to share with you a “party piece” recipe that never fails to impress and is far easier than it looks – homemade BBQ flatbreads. For me a BBQ is not complete without them now, and they normally end up being the star of the show. 

The recipe is so simple, it uses yogurt in place of water and yeast, and it requires no kneading or proving – what’s not to love!? To feed four people, you will need:

500g Self raising flour

500g Plain natural yogurt (full fat works best)

1 tbsp Olive oil

1 tsp Sea salt

½ tsp Bicarbonate of soda

(1 tsp dried oregano and ½ tsp smoked chilli flakes optional)

Mix all of the above together in a large mixing bowl, and add a little more flour towards the end if the mixture is too wet to handle. The dough should be wet and sticky, but with a floury coating on the outside. Leave the dough aside for 10 min or so to rest, or until you’re ready to cook. 

©Charlotte Griffiths Photography 2021

When you’re ready, cut the dough into chunks, give a little extra dusting of flour, pat down into roughly 2cm thick pieces and place directly on the hot grill. Don’t be tempted to prod and turn them too soon, wait a minute or two until they are charred and come away easily. Repeat on the other side and serve. They should take just 2 – 3 minutes each side and be nicely charred and slightly puffed up. 

©Charlotte Griffiths Photography 2021

I served them here with lamb chops which I marinated in a fabulous locally made Pomegranate and Cardamom rub by Cut To The Smoke (available from The Southsea Deli). Finished with pickled red onion, fresh parsley, harissa yogurt and a shower of pomegranate seeds, it was an easy and satisfying BBQ meal, but not as you know it. 

Daniel with Basil the dog ©Charlotte Griffiths Photography 2021


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