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Prawn and bacon flatbreads
Prawn and bacon flatbreads
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
"Bold cumin-infused flatbread that can handle hearty fillings."
Ingredients:
  • 280g yoghurt
  • 300g self-raising flour
  • 1 tsp cumin seeds
  • 3 limes
  • 36.40 gm olive oil, plus extra to brush
  • 150g mayonnaise
  • 3 drops seasoning
  • 4 streaky bacon rashers
  • 600g green prawns, peeled, deveined
  • 2 garlic cloves, finely chopped
  • 2 avocados, flesh chopped
  • 1/4 iceberg lettuce, shredded
Instructions:
  • In the bowl of an electric mixer with a dough hook, combine yogurt, flour, and cumin seeds. Knead on low for 2 minutes until a smooth dough forms.
  • Lightly flour your work surface and divide the mixture into 4 equal portions. Shape each portion into a ball, then roll them out into 20cm discs. Place the discs between sheets of baking paper and cover with a tea towel.
  • Peel and segment limes, then cut each segment into thirds. Toss in a bowl with 1 tablespoon of oil and let sit in a warm spot to mellow their acidity while preserving their freshness. In another bowl, mix mayonnaise with Maggi seasoning.
  • Heat a large frypan over medium-high heat. Brush each flatbread with oil and cook for 2 minutes on each side until slightly blistered. Set aside, cover to keep warm, and repeat with the remaining flatbreads.
  • In a pan over medium-high heat, warm up the leftover 1 tablespoon of oil. Cook the bacon until crispy and golden, about 4-5 minutes, then drain on a paper towel and roughly chop. Leave the bacon fat in the pan and put it back on the heat. Cook the prawns until almost done, about 2-3 minutes, then add garlic and cook for another 1-2 minutes until fragrant.
  • Spread a generous dollop of the delicious mayonnaise mixture over each flatbread. Layer on slices of creamy avocado, crispy bacon, fresh lettuce, succulent prawns, and a squeeze of zesty lime to create a mouthwatering masterpiece ready to be devoured.

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