Italian Flatbreads with Garlic Prawns, Sweet Red Peppers & Mozzarella

Wed, 10 July 2019

Ingredients

Piadina Flatbreads

300g plain flour

1 1/2 tsp baking powder

1 tsp salt

2 tbsp olive oil

125mls warm water

75mls warm milk

 

Garlic Prawns

2 tsp butter

2 tsp oil

3 cloves garlic

500g raw jumbo prawns (fresh or frozen)

1/2 tsp smoked paprika / chilli flakes

Pinch salt

Fresh parsley

Fresh mozzarella pearls

Garnish (for the grownups): red onion and rocket

 

Instructions

Piadina

1. To make the dough - combine the flour, salt and baking soda with a fork. Create a well in the centre. Stir the oil in with the warm water. Drizzle in with the warm milk and stir until it forms a soft dough.
2. Turn out onto work surface and knead for about 5 minutes until soft and smooth. Form into a ball or a long tube and cut into 3 pieces. Shape into balls, cover with cling film or damp tea towel and allow to rest for 30minutes.
3. Using a rolling pin, roll out the dough into a rough circle shape and about 2mm thick. Roll out all the flatbreads and stack between nonstick parchment paper.
4. To cook - brush the griddle pan with oil and heat until very hot. Cook for approx 1 1/2 - 2  minutes on either side until they have griddle lines and are puffed up. ( Pop any little air pockets  as they appear). The flatbreads should be golden but still a little soft and pliable. Wrap in a tea towel afterwards to hold in the steam and keep them tender.
5. While flatbreads cook, start on prawns. Heat the oil, butter, smoked paprika and garlic in a frying pan until bubbling - stir in pawns and cook for 4/5 minutes over a medium heat. Season.
6. To assemble - place the flatbread on baking tray, spoon over prawns and juice, top with mozzarella pearls and bake for 10 - 12minutes until the cheese is melty and the flatbread is golden.
7. Garnish with sweet red baby peppers and fresh parsley or rocket and a drizzle of olive oil.