Italian flatbreads with prawns, red peppers and Mozzarella

Method

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 warm water. Drizzle in with the warm milk and stir until it forms a soft dough.

2. Turn out onto the 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 30 minutes.

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 them between non-stick parchment paper.

4. To cook, brush the griddle pan with oil and heat until very hot. Cook for 1 ½  - 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 prawns and cook for 4/5 minutes over a medium heat. Season.

6. To assemble, place the flatbread on a baking tray, spoon over prawns and juice, top with Mozzarella pearls and bake for 10 - 12 minutes until the cheese is melted and the flatbread is golden.

7. Garnish with sweet red baby peppers and fresh parsley or rocket and a drizzle of olive oil.