Daily recipe: Speedy flatbreads with garlic chilli prawns and Greek yogurt dip

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Hot bread: a chilli kick turns an accompaniment into the main attraction

Speedy flatbreads with garlic chilli prawns and Greek yogurt dip

Serves 4

Greek yogurt dip

120g organic Greek style natural yogurt
½ a clove of garlic, peeled and crushed
Juice of ¼ of a lime
½ tsp caster sugar
½ tsp white wine vinegar
Small handful of coriander, chopped finely
Pinch of salt
Pinch of cumin

​Flatbreads

125g Greek style natural yogurt
125g plain (all purpose) flour, plus extra for rolling
½ tsp baking powder
Pinch of salt
1 tbsp vegetable oil

Garlic chilli prawns

1 tsp lightly salted butter
1 tsp olive oil (or vegetable oil)
1 red chilli, chopped
3 cloves of garlic, peeled and minced
28 king prawns (deveined)
½ tsp paprika
Pinch of salt
Small bunch of coriander
75g fresh spinach

First make the Greek yogurt dip by combining all the dip ingredients in a small bowl. Give it a mix, then cover and place in the fridge whilst you make the rest of the meal. To make the flatbread, place the Greek style natural yogurt, flour, baking powder and salt in a bowl or food mixer. Mix together using your hands or a dough hook until all of the ingredients are combined.

Place the dough on a well-floured surface. Cut into four equal pieces. Roll each piece into a ball, then roll flat into an oval shape approximately 2mm thick. Make sure the rolling pin is floured too. Repeat with the remaining balls of dough, stacking the rolled-out flatbreads with a sheet of non-stick baking parchment between each flatbread (make sure none of the flatbreads are touching as they will stick – even if they are well-floured).

Brush a large griddle with the oil and heat until very hot. Place the flatbreads on the griddle and cook for approximately 2 minutes on each side, until they have griddle lines and puff up slightly. As soon as the flatbreads are cooking, begin cooking the prawns. Melt the butter and oil in a frying pan and add the chillies and garlic. Cook on a low-medium heat for 30 seconds until fragrant (do not cook for any longer or the garlic may burn). Add the prawns, paprika and salt, turn the heat to medium and cook for 2-3 minutes, stirring often until the prawns are pink and cooked through. Turn off the heat and stir in the coriander.

Place the flatbreads onto a plate, add the fresh spinach and top with the prawns. Drizzle the garlic/chilli oil from the pan over the top, and then spoon on a little of the Greek style yogurt dip. Serve with the rest of the Greek yogurt dip.

Hints and tips: freeze any unused rolled-out dough by layering between baking parchment and wrapping in cling-film or plastic wrap. The flatbreads can then be cooked on a hot griddle straight from frozen.

Recipe provided by Kitchen Sanctuary. For more recipes, visit rachelsorganic.co.uk