Speedy Flatbreads with Garlic Chilli Shrimp and Greek Yogurt Dip

Speedy Flatbreads with Garlic Chilli Shrimp and Greek Yogurt Dip
Course Dinner
Cuisine British, Mediterranean
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 flatbreads
Author Nicky Corbishley


Greek Yogurt Dip:

  • 120 ml Rachel's Organic Greek Style yogurt full fat is best
  • 1/2 a clove of garlic peeled and crushed
  • juice of 1/4 of a lime
  • 1/2 tsp caster sugar
  • 1/2 tsp white wine vinegar
  • small handful of coriander chopped finely
  • pinch of salt
  • pinch of cumin


  • 125 ml Rachel's Organic Greek Style yogurt full fat is best
  • 125 g plain/all purpose flour plus extra for rolling
  • 1/2 tsp baking powder
  • pinch of salt
  • 1 tbsp vegetable oil

Garlic Chilli Shrimp:

  • 1 tsp butter
  • 1 tsp olive oil or vegetable oil
  • 1 red chilli chopped
  • 3 cloves of garlic peeled and minced
  • 28 shrimp/king prawns de-veined
  • 1/2 tsp paprika
  • pinch of salt
  • small bunch of coriander


  • 75 g 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.
  • Next make the flatbread. Place the Greek 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. It should only take a minute or two.
  • 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 approx. 2mm thick. Make sure your 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 flatbread is touching another one as they will stick - even if they're well floured).
  • Brush a large griddle with the oil and heat until very hot. Place the flatbreads on the griddle and cook for approx. 2 minutes on each side - until they have griddle lines and puff up slightly.
  • As soon as the flatbreads are cooking, cook the shrimp. 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 (don't cook any longer or the garlic may burn). Add the shrimp, paprika and salt, turn the heat to medium and cook for 2-3 minutes, stirring often until the shrimp is pink and cooked. Turn off the heat and stir in the coriander.
  • Place the flatbreads onto a plate, add the fresh spinach and top with the shrimp. Drizzle the garlic/chilli oil from the pan over the top, and then spoon on a little of the Greek yogurt dip.
  • Serve with the rest of the Greek yogurt dip.


Freeze any unsused rolled-out dough layered between baking parchment and wrapped in cling-film/plastic wrap (I doubled the recipe to make 8 flatbreads then froze 4)
The flatbreads can then be cooked on a hot griddle straight from frozen. They're a tiny bit doughier when cooked from frozen, but still taste great.
Nutritional Information is per serving.

Nutritional Information

Calories: 268kcal | Carbohydrates: 30g | Protein: 18g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 115mg | Sodium: 385mg | Potassium: 398mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2070IU | Vitamin C: 23.8mg | Calcium: 208mg | Iron: 3.1mg
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