Spelt lemon garlic prawn flatbreads pair a soft, yogurt-based spelt dough with prawns seared in garlic, lemon, and olive oil. Everything cooks in one skillet in about 45 minutes.
The dough uses baking powder instead of yeast, so there’s no long rise. The crumb stays soft, not doughy, and the edges char a little in a dry skillet.
Prawns go in right after, seared hot and fast so they stay firm instead of rubbery. A quick garlic-lemon pan sauce ties the whole plate together.
You can prepare the dough ahead and keep it in the fridge, then sear the prawns fresh when you’re ready to eat. It works well for a casual dinner or a shareable weeknight board.
Why You’ll Love This Recipe
- Ready in 45 minutes with a quick yogurt dough
- Prawns sear in minutes for a fast dinner
- Dough needs no yeast or long rise
- Works as a casual, shareable dinner board
Ingredient Notes
- spelt flour: Light or whole spelt both work here. Whole spelt gives a nuttier, denser flatbread.
- plain yogurt: Full-fat yogurt keeps the dough soft and pliable. Low-fat works but the crumb turns slightly tougher.
- raw prawns: Peeled and deveined, tails off. If frozen, thaw fully in the fridge and pat dry before searing.
- garlic: Add it after the prawns come out so it doesn’t scorch in the hot skillet.
- feta cheese: Optional. Skip it for a lighter, dairy-reduced plate.
Pan-Seared Spelt Flatbreads with Lemon Garlic Prawns
Description
This spelt flatbread uses a quick yogurt dough instead of yeast, so it's ready to roll in minutes and holds up well under a pile of garlic-lemon prawns.
Ingredients
Spelt Flatbread Dough
Lemon Garlic Prawns
Instructions
Make the Spelt Flatbread Dough
- Whisk the spelt flour, baking powder, and salt together in a mixing bowl.
- Add the yogurt and 1 tablespoon of olive oil. Mix with a spoon until a rough dough forms, adding water a tablespoon at a time if the mix feels dry.
- Turn the dough onto a floured surface and knead for 2 minutes until smooth and slightly tacky. Divide into 4 pieces, cover, and rest for 10 minutes.
- Roll each piece into an oval about 18 cm / 7 inches long and 5 mm thick.
Cook the Flatbreads
- Heat a 25 cm / 10-inch cast-iron skillet over medium-high with no oil. Cook each flatbread for 2 to 3 minutes per side until puffed and charred in spots. Wrap in a clean towel to keep warm while you cook the rest.
Sear the Lemon Garlic Prawns
- Pat the prawns dry and season with salt and pepper.
- Wipe out the skillet and heat the remaining olive oil over medium-high. Add half the prawns in a single layer, leaving space between them, and sear for 90 seconds per side until pink and opaque with an internal temp of 145 F / 63 C. Remove and repeat with the second batch.
- Return all the prawns to the skillet, lower the heat to medium, and add the garlic and chili flakes. Cook for 30 seconds, stirring, until fragrant, watching closely so the garlic doesn't burn.
- Take the skillet off the heat and stir in the lemon zest, lemon juice, and half the parsley.
Assemble the Flatbreads
- Lay the warm flatbreads on plates or a board. Spoon the prawns and pan sauce over the top.
- Scatter with the remaining parsley, crumbled feta if using, and serve with lemon wedges.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 507kcal
- % Daily Value *
- Total Fat 19g30%
- Saturated Fat 6g30%
- Cholesterol 180mg60%
- Sodium 620mg26%
- Potassium 350mg10%
- Total Carbohydrate 55g19%
- Dietary Fiber 4g16%
- Sugars 3g
- Protein 33g66%
- Vitamin A 300 IU
- Vitamin C 8 mg
- Calcium 120 mg
- Iron 3 mg
- Vitamin E 1.5 mg
- Vitamin K 15 mcg
- Thiamin 0.2 mg
- Riboflavin 0.15 mg
- Niacin 3 mg
- Vitamin B6 0.2 mg
- Folate 30 mcg
- Vitamin B12 1.0 mcg
- Phosphorus 220 mg
- Magnesium 40 mg
- Zinc 1.8 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Pat prawns dry or they'll steam instead of sear.
- Rest dough a full 10 minutes before rolling.
- Sear prawns in batches so the skillet stays hot.
- Feta is optional; skip it for a dairy-lighter plate.
