Method

• 1.
  To prepare the yabbies, if live, freeze for 2 hours to put them to sleep.
• 2.
  Meanwhile, for yoghurt bread, in a stand mixer fitted with the doughhook, knead flour, yeast, yoghurt and 220ml lukewarm water on low speed for 10 minutes or until smooth and elastic. Add 3 tsp salt flakes Yabbies with grilled yoghurt bread and knead for a further 2 minutes or until well combined. Transfer dough to a greased bowl and cover with plastic wrap. Stand in a warm place for 20 minutes to prove slightly. Divide dough into 2 tbs portions, roll into 16 balls and place on 2 greased trays, leaving 5cm between each ball. Cover with clean tea towels and stand in a warm place for 45 minutes or until doubled in size.
• 3.
  Heat a chargrill pan or barbecue to high heat. Roll flatbreads into 3mm-thick rounds. In batches, grill breads for 1-2 minutes each side or until grill marks appear. Stack cooked breads on top of one another in a bowl and cover with a clean tea towel to keep warm. Repeat with remaining dough.
• 4.
  Meanwhile, to cook yabbies, bring a large saucepan of salted water to the boil. In batches of 4, boil yabbies, covered, for 4 minutes or until cooked through, then immediately transfer to a bowl of iced water. When cool enough to handle, remove head, leaving tail. Repeat with remaining yabbies.
• 5.
  Melt butter in a large frypan over medium-low heat. Add lemon juice, thyme and a pinch of salt flakes. Transfer peeled yabbies to a serving bowl and drizzle with butter mixture. Serve with flatbreads and yoghurt scattered with fingerlime pearls, if using, alongside.