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For the flat breads:

  • Strong Flour 0.8 kg
  • Salt 2 g
  • Caster sugar 15 g
  • Yeast 14 g
  • Olive oil 80 ml
  • Waterwarm 650 ml
  • Semolina 200 g

For the lime roasted prawns:

  • Raw prawns 750 g
  • Lime 2 pc
  • Vegetable oil 20 ml

To serve:

  • Rocket 10 g
  • Sesame seeds 5 g
  1. For the flat breads:

    • Add the flour, semolina,salt, sugar and dried yeast to machine bowl with a dough hook attached and mix thoroughly.
    • With machine running slowly, add the olive oiland warm water until a smooth dough has been achieved.
    • Mix for a further 5 minutes.
    • Add the dough to a lightly oiled bowl and cover with cling film, and place in a warm place for approx. 30 minutes or until the dough doubles in size.
    • Divide the mix into 2 pieces.
    • Roll out each piece on a floured surface, shapinginto a random size thin enough to roughly fill a gastronorm tray.
    • Bake for 10 minutes at 200c, then remove from the oven and coat with the KNORR Piri Piri Paste.
    • Place back in the oven and cook for a further 3-5 minutes or until the base if fully cooked.
  2. For the lime roasted prawns:

    • Devein the prawns.
    • Cut one of the limes into quarters and the other in half.
    • Place a frying pan on a high heat and add the oil.
    • Add the prawns to the pan along with the lime quarters and cook until golden and cooked through.
    • Remove from the heat.
  3. To serve:

    • Gently toast the sesame seeds.
    • Place the warm Piri Piri flat breads onto a wooden board to serve.
    • Garnish with the roasted prawns, toasted sesame seed and some rocket leaves to finish.