Place the flour, yeast, sugar and salt in the bowl of a bench mixer. Using the dough hook, mix to combine. Add the oil and water, mix on medium-low speed for 8-10 minutes until the dough is smooth and elastic. Alternatively, combine the dry ingredients in a bowl. Add the oil and water and mix until the dough comes together, add an extra tablespoon of water if necessary. Turn the dough out onto a lightly floured surface and knead for 15 minutes until smooth and elastic.
Place the dough into a lightly oiled bowl, cover with plastic wrap and set aside in a warm place for 1 hour or until the dough doubles in size.
Turn the dough out onto a lightly floured surface. Knock back to remove the excess air. Knead the dough into a smooth ball. Roll the dough out on a sheet baking paper to 1x 42cm long, 14cm wide loaf or 2 smaller, 24cm long x14cm wide loaves. Brush the top with oil.
Place a large flat tray (large enough for the flatbread to sit on) into oven. Preheat the oven and the tray to 220°C fan forced.
Combine the oil, garlic, paprika, and zaatar in a medium bowl. Add the frozen prawns and grapes, stir to coat. Spoon the mixture over the dough, pressing the prawns and grapes on with your fingertips. Lift the flatbread (still on the paper) onto the hot tray. Bake for 10 minutes. Gently slide the flatbread off the baking paper so the base is directly in contact with the tray. Bake a further 5 minutes, until golden and cooked through.
Crumble over the goat’s cheese, scatter with herbs and serve.
TipTip: The frozen green prawns work well in this recipe, as it prevents them from over cooking in the time needed to cook the bread base through.