MY KIND OF BBQ
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Words: Daniel Nowland, Photos: Charlotte Griffiths
ingers 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.
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.
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.
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)
Daniel with Basil the dog
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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,
