Method

• 1.
  Place the yoghurt, flour and cumin seeds in the bowl of an electric mixer fitted with a dough hook. Knead on low speed for 2 minutes or until a smooth dough forms.
• 2.
  Turn out onto a lightly floured surface and divide into 4 equal portions. Shape each into a ball, then roll out to 20cm discs. Place discs between sheets of baking paper and cover with a tea towel.
• 3.
  Peel and segment limes, then cut each segment into 3. Place in a bowl with 1 tbs oil and set aside in a warm place (this softens their acidity without losing their vibrancy). In a separate bowl, combine mayonnaise and Maggi seasoning.
• 4.
  Place a large frypan over medium-high heat. Brush one flatbread with oil and place in the pan. Cook for 2 minutes each side or until slightly blistered. Remove and repeat with remaining flatbreads, then set aside and cover to keep warm.
• 5.
  Heat remaining 1 tbs oil in a pan over medium-high heat. Cook the bacon, turning, for 4-5 minutes until crisp and golden. Drain on paper towel, then roughly chop. Keep fat in the pan and return to the heat. Cook the prawns, turning, for 2-3 minutes until almost cooked, then add the garlic and cook for a further 1-2 minutes until fragrant.

• 6.
  Spread 1 tbs mayonnaise mixture on each flatbread. Top with avocado, bacon, lettuce, prawns and lime to serve.