Combine ingredients in a bowl and set aside.

Combine the yoghurt, salt and flour in a bowl.

Turn dough out onto a clean surface and divide into 6 equal parts. On a well floured surface, roll out to until about 1cm thick.

Heat a non stick or cast iron frying pan over medium-low heat and lightly toast the flatbreads for 2 mins each side until golden and pillowing. Brush with olive oil and sprinkle with caraway salt. Keep warm.

Season the prawns with salt and pepper.

Heat a large, non stick or cast iron frying pan over high heat, add 2 tablespoons of oil and fry the prawns for a minute each side until turning pink then remove from heat and set aside.

Reduce heat to medium and cook onion and dried chillies for 6-8 minutes until translucent and soft.

Add garlic and stir through for 2-3 minutes until fragrant. Stir through tomato paste and cook out for 2-3 minutes until caramelised then pour in white wine and allow to simmer for 2-3 minutes. Add in chopped tomatoes and chicken stock, bring to a simmer and reduce heat to a low simmer for 15-20 minutes until thickened.

Return prawns to the pan, coating well in sauce for 2-3 minutes until heated through and cooked.