Italian flatbreads with garlic prawns, sweet red peppers and

• porsi: r

Bahan-bahan

For the piadina flatbreads:

300g plain flour

1 tsp salt

1½ tsp baking powder

2 tbsp olive oil

125mI warm water

75mI warm milk

For the topping:

2 tsp butter

2 tsp olive oil

3 garlic cloves

500g raw jumbo prawns (fresh or frozen)

½ tsp smoked paprika or chilli flakes

Pinch of salt

Fresh mozzarella pearls

Optional, for serving:

Sweet baby red peppers

Fresh parsley or rocket

Red onion

Drizzle of olive oil

Petunjuk

1 To make the dough, combine the flour, salt and baking powder 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 five minutes until soft and smooth. Form into a ball or a long tube and cut into four pieces. Shape into balls, cover with cling film or a damp tea towel and allow to rest for 30 minutes.

3 Roll out each piece of the dough into a rough circle shape about 2mm thick. Stack the flatbreads between non-stick parchment paper.

4 To cook, brush a griddle pan with oil and heat until very hot. Cook for

1½ -2 minutes per 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 tenden

5 While flatbreads cook, start on prawns. Heat the oil, butter, smoked paprika and garlic in a frying pan until bubbling. Add the prawns and cook for 4-5 minutes over a medium heat. Season to taste.

6 To assemble, place the flatbreads on a baking tray and spoon over the prawns and juices from the pan. Top with mozzarella pearls and bake for 10-12 minutes 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.