First, make the Greek yogurt dip by combining all the dip ingredients in a small bowl. Give it a mix, then cover and place it in the fridge whilst you make the rest of the meal.
120 ml (1/2 cup) Greek yogurt, 1/2 clove garlic, 1/2 tbsp lime juice, 1/2 tsp caster sugar, 1/2 tsp white wine vinegar, small handful of coriander (cilantro), pinch salt, pinch cumin
Next, make the flatbreads. Place the Greek yogurt, flour, baking powder, and salt in a bowl or food mixer.
120 ml (1/2 cup) Greek yogurt, 120 g (1 cup) plain (all-purpose) flour, 1/2 tsp baking powder, pinch salt
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.
1 tbsp sunflower oil
As soon as the flatbreads are cooking, cook 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 (don't cook 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 throughout. Turn off the heat and stir in the coriander (cilantro).
28 king prawns, 1/2 tsp paprika, pinch salt, small bunch of coriander (cilantro)
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 yogurt dip.
75 g (2 cups) fresh spinach
Serve with the rest of the Greek yogurt dip.
Video
Notes
Making the flatbread dough ahead:Roll out the flatbread dough and layer the uncooked flatbreads between baking parchment, then wrap in cling-film/plastic wrap. Store in the fridge for up to a day, or you can freeze for up to a month. The flatbreads can then be cooked on a hot griddle straight from frozen or straight from the fridge. They're a tiny bit doughier when cooked from frozen, but still taste great.Nutritional Information is per serving (serves 4) - this includes the flatbreads, prawns, spinach and yogurt dip..