Pan-Seared Spelt Flatbreads with Lemon Garlic Prawns

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

Prawns searing in a cast-iron skillet with garlic and chili flakes, pan juices bubbling around the pink shrimp.

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.

Two hands tearing a warm flatbread at a linen-covered table set with lemon wedges and a glass of white wine.

Prep Time 15 mins

Cook Time 20 mins

Rest Time 10 mins

Total Time 45 mins

Cooking Method: Stovetop

Cuisine: Mediterranean

Courses: Main Course

Difficulty: Easy

Cooking Temp: 63 C

Servings: 4

Estimated Cost: 3.20

Calories: 507

Best Season: Spring, Summer

Dietary: Contains Dairy, Contains gluten (spelt), High Protein, Pescatarian

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

300 g spelt flour (light or whole spelt)
2 tsp baking powder
1/2 tsp salt
200 g plain yogurt (full-fat)
2 tbsp olive oil (for the dough)
2 warm water (to 3 tbsp; add only if dough feels dry)

Lemon Garlic Prawns

400 g raw prawns (peeled and deveined, tails off)
2 tbsp olive oil (for searing)
4 cloves garlic (minced)
1 tsp lemon zest
2 tbsp lemon juice (about 1 lemon)
1/2 tsp chili flakes (optional)
3 tbsp fresh parsley (chopped, divided)
salt and black pepper (to taste)
50 g feta cheese (optional, crumbled for serving)

Instructions

Make the Spelt Flatbread Dough

1
Whisk the spelt flour, baking powder, and salt together in a mixing bowl.
2
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.
3
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.
4
Roll each piece into an oval about 18 cm / 7 inches long and 5 mm thick.

Cook the Flatbreads

5
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

6
Pat the prawns dry and season with salt and pepper.
7
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.
8
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.
9
Take the skillet off the heat and stir in the lemon zest, lemon juice, and half the parsley.

Assemble the Flatbreads

10
Lay the warm flatbreads on plates or a board. Spoon the prawns and pan sauce over the top.
11
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.

Keywords: spelt flatbread, lemon garlic prawns, prawn flatbread recipe, spelt prawn dinner, seared prawns flatbread

Equipment

25 cm / 10-inch cast-iron skillet
mixing bowl
rolling pin
tongs
instant-read thermometer
measuring cups and spoons

Tips

Pat prawns fully dry before searing so they brown instead of steam.
Cook flatbreads in a dry skillet, no oil, for real charred spots.
Rest the dough the full 10 minutes so it rolls without springing back.
Sear prawns in two batches so each piece touches the hot skillet directly.
Pull prawns off the heat the moment they turn opaque to avoid a rubbery bite.

Variations

Swap prawns for cubed halloumi and sear it the same way for a vegetarian version.
Stir a spoonful of harissa into the pan sauce for a spicier, smokier finish.
Use whole spelt flour for a nuttier, denser flatbread with more fiber.

Storage and Reheating

Store leftover dough and cooked prawns in separate airtight containers in the fridge for up to 2 days. Keep the flatbreads wrapped in a towel or bag at room temperature the same day, or fridge them alongside the prawns.

Reheat prawns gently in a 25 cm / 10-inch skillet over low heat for 1 to 2 minutes, just until warm, since more time toughens them. Warm flatbreads in the same dry skillet for 20 to 30 seconds per side.

Uncooked, rolled flatbreads freeze well stacked with parchment between them for up to 1 month. Thaw at room temperature for 20 minutes before cooking in the skillet as directed.

Serving Suggestions

Set out the flatbreads and prawns on a board with extra lemon wedges and let everyone build their own. A cucumber and tomato salad with olive oil and a squeeze of lemon keeps the plate light.

A garlic yogurt dip or tzatziki on the side adds a cool contrast to the seared prawns. Roasted zucchini or peppers work well if you're feeding more than four.

A glass of chilled sparkling water with lemon or a crisp dry white wine both sit well next to the garlic and citrus flavors.

Read it online: https://greatbritishspeltrecipes.com/recipe/pan-seared-spelt-lemon-garlic-prawn-flatbreads/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!