Prawn, Chorizo, and Chickpea Flatbreads
We’ve all been craving a bit of comfort lately so I hope this flatbread recipe provides exactly that. Flatbread is truly universal, with many cultures having their own version. Here in Australia we seem to love them all. We use it to dip, fold ingredients into and of course as a base for pizza.
Creating your own flatbread may seem like a lot of effort at first but it’s actually very simple. A few fresh ingredients, and a little bit of elbow grease, and you’ll be churning out a stack in no time. This one is made using yoghurt, which creates a lightness in the dough.The prawn and chorizo combination is a bit of a favourite of mine and this flatbread recipe is a nod to traditional Spanish and Mediterranean flavours. To bind it together, be sure to use an oozing amount of aioli, finished with fresh parsley and lemon.
It’s a cutlery-free, moreish dish that will absolutely satisfy. Unfortunately at this time we can’t extend the sharing beyond the family, but you can look forward to cooking this one for friends soon when all this weirdness blows over. Enjoy!
3 chorizo, roughly chopped into bite size pieces
600gms green prawns, shelled and deveined
1 can chickpeas, rinsed and drained
¼ teaspoon smoked paprika
Juice of ½ lemon
1-2 cloves garlic, minced
¼ teaspoon Dijon mustard
Sea salt and cracked black pepper
300gms thick plain Greek yoghurt
400gms plain flour
1 tbsp baking powder
50ml olive oil
2 teaspoons sea salt
Fresh parsley, chopped
Prepare the flatbread
1. Combine dry ingredients in a bowl. Add yoghurt and olive oil and stir to combine.
2. Turn out onto a lightly floured surface and knead until a dough forms for around 2 minutes, then wrap in cling film and rest for 1 hour in the fridge.
3. When ready, divide into 8 pieces, roll each into a ball, then roll out onto a lightly floured surface to around 3mm thick.
4. Keep covered with baking paper or a tea towel until ready to cook so they don’t dry out.
Cook the chickpeas, prawns and chorizo
1. Place the chickpeas in a baking tray with baking paper, sprinkle over the smoked paprika and a drizzle of olive oil and toss through. Then bake in a 180-degree oven for 30 minutes until golden, then remove and set aside.
2. Gently fry the prawns in a pan with a little olive oil on medium heat. Toss the prawns and cook evenly for approximately 1-2 minutes each side. Remove from the heat and set aside.
3. Fry the chorizo in a pan on medium heat with a very small drizzle of olive oil. Toss and ensure each side is nicely coloured and the chorizo is thoroughly cooked through.
Prepare the aioli
1. Combine mayonnaise, lemon juice, minced garlic and Dijon mustard and mix well to combine. This is a cheat’s version of aioli and feel free to make your own mayonnaise when you have time.
The final touches
1. Heat a pan on medium. Brush each side of the flatbreads with a little olive oil. Place one in the pan at a time and cook on each side for 2 minutes. It should have a fair bit of colour on each side and be cooked through so it doesn’t taste doughy. Remove from the pan and repeat with remaining flatbreads.
2. To assemble, lay the flatbread on a plate, spoon a generous amount of aioli onto the flatbread, top with chickpeas, chorizo, prawns and a big squeeze of lemon and sprinkle on some fresh parsley to serve.
This recipe is enough to make eight flatbreads.
Dana Sims is a Sydney-based food and prop stylist who has grown up in the Eastern Suburbs and loves to create delicious food for entertaining and family. She is inspired by the fresh produce we have access to here in Sydney. For ideas, recipes and styling inspiration, check out her Instagram @stone_and_twine.