for 4 person

Yeast dough

300 g	white flour
¾ tsp	salt
¼ tsp	sugar
¼ cube	yeast (approx. 10 g, crumbled
2 dl	water
50 g	clarified butter, soft

To marinate the prawns

16	unpeeled raw jumbo prawns (organic)
3 tbsp	olive oil
1	organic lemon, grated zest and the juice
5	garlic cloves, in dics
1 tsp	dried crushed chilli pepper
1 tsp	sea salt

To roast in the oven

½ bunch

flat-leaf parsley, roughly chopped

To cook the flatbreads

clarified butter for cooking

Dip

150 g	plain greek yoghurt
½ bunch	flat-leaf parsley, finely chopped
¼ tsp	salt

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.

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