Pan fried garlic chilli prawns nestled on a bed of baby spinach on top of my super-quick homemade flatbreads. Don’t forget the easy yogurt dip to drizzle over the top!
A fantastic weekend lunch or lighter dinner that only takes 30 minutes to make.
If you’re looking for a bit of a fancy lunch that’s an upgrade from that prawn sarnie, this is the one for you.
The flatbreads are the quickest bread you’ll ever make – no kneading for ages, no proving – just mix the ingredients together, roll out and pan fry.
I like to make a double batch of flatbreads, just because I love some leftover flatbread for breakfast, toasted with a bit of salted butter 😍
The garlic prawns and the dip also on take a few minutes to make – and can all be done while the flatbreads are frying.
🔪 How to make this recipe
Full recipe with detailed steps in the recipe card at the end of this post.
First make the yogurt dip, which is a mixture of Greek yogurt, garlic, lime, coriander (cilantro), plus a little sugar, white wine vinegar, salt and cumin.
Next we make the yogurt flatbreads. This is a mixture of Greek yogurt, plain (all-purpose) flour, baking powder and salt. It’s all mixed together, divided into balls, then rolled out flat.
The flatbreads are fried in a lightly oiled pan for about 3-4 minutes.
And lastly we make the prawns – frying up chopped chilli and minced garlic in a pan with a little butter and oil. Then we add in raw king prawns, paprika and salt and cook until the prawns are pink and cooked through. Turn off the heat and stir in some freshly chopped coriander (cilantro).
👩🍳PRO TIP I use raw king prawns, but you can use cooked ones if you prefer. Be sure to cook them in the pan with the chilli and garlic until piping hot throughout.
Load those flatbreads up with baby spinach, those lovely garlicky prawns and a nice drizzle of that aromatic yogurt dip.
🍽️ What to serve them with
- Swap the spinach for your favourite leaves – pea-shoots, rocket and baby salad leaves all work great!
- Swap the yogurt dip with Tzatziki or even Raita
- Add 2 tsp of curry paste to the prawns when frying for an Indian-style take on the recipe
- Swap the prawns for chicken (will need to be cooked for longer) or a vegetarian swap – such as tofu.
📺 Watch how to make it
🍲 More fantastic Prawn recipes
Garlic Chilli Prawns with Homemade Flatbreads
Pan fried garlic chilli prawns nestled on a bed of baby spinach on top of super-quick homemade flatbreads.
Greek Yogurt Dip:
Garlic Chilli Prawns:
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 flatbreads. 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 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).
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.
Serve with the rest of the Greek yogurt dip.
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..
Calories: 268kcalCarbohydrates: 30gProtein: 18gFat: 7gSaturated Fat: 4gCholesterol: 115mgSodium: 385mgPotassium: 398mgFiber: 1gSugar: 4gVitamin A: 2070IUVitamin C: 23.8mgCalcium: 208mgIron: 3.1mg
This post was first published in January 2015. Updated in July 2021 with video, extra photos and some houskeeping.
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