Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Yeast dough
To marinate the prawns
To roast in the oven
To cook the flatbreads
Dip
How it's done
Yeast dough
Mix the flour, salt, sugar and yeast in a bowl. Add the water and clarified butter. Knead to form a soft, smooth dough using the dough hook on a food processor. Cover and leave to rise at room temperature for approx. 1 1/2 hrs. until doubled in size.
To marinate the prawns
In a bowl, mix the prawns with all of the other ingredients up to and including the fleur de sel, cover and marinate for approx. 30 mins. Transfer the prawns to a baking tray.
To roast in the oven
Approx. 12 mins. in the centre of an oven preheated to 220°C. Remove from the oven and sprinkle with parsley.
To cook the flatbreads
Divide the dough into 8 portions, shape into balls. On a lightly floured surface, roll out into flatbreads approx. 4 mm thick. Heat a little clarified butter in a non-stick frying pan. Cook the flatbreads in batches over a medium heat for approx. 2 mins. on each side, remove, cover and keep warm.
Dip
Mix the yoghurt with the reserved lemon zest, parsley and salt.
How-tos
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