Mix the flour, salt, sugar and yeast in a bowl. Add the water and clarified butter. Knead to form a soft, smooth dough using the dough hook on a food processor. Cover and leave to rise at room temperature for approx. 1 1/2 hrs. until doubled in size.
To marinate the prawns
In a bowl, mix the prawns with all of the other ingredients up to and including the fleur de sel, cover and marinate for approx. 30 mins. Transfer the prawns to a baking tray.
To roast in the oven
Approx. 12 mins. in the centre of an oven preheated to 220°C. Remove from the oven and sprinkle with parsley.
To cook the flatbreads
Divide the dough into 8 portions, shape into balls. On a lightly floured surface, roll out into flatbreads approx. 4 mm thick. Heat a little clarified butter in a non-stick frying pan. Cook the flatbreads in batches over a medium heat for approx. 2 mins. on each side, remove, cover and keep warm.
Mix the yoghurt with the reserved lemon zest, parsley and salt.