looking for seasons 52 shirmp flatbread recipe

can anyone let me know if you know a recipe for the spicey shrimp flatbread at seasons 52? even something close would be good. i am not sure what the sauce is and how they get the flat bread so thin and crispy - it’s almost like a cracker but much much better.

thanks in advance for anyone who can help!
taryn

The exec chef from Season’s 52 posted a home version of their flatbread in the Atlanta Journal. enjoy!

Hi, I got this recipe on-line today it’s from Chef Clifford Pleau, Director od culinary development for Seasons 52 based in Orlando. It’s a home version.

I don’t know how to attach the file here but, if you e-mail me at wthur@insight.rr.com I’ll e-mail it back to you.

Thanks
Judys Husband Walt

Ingredients

* 2 Cups Indian whole wheat flour
* ½ Tbsp vegetable oil
* ¾ Cup Warm Water

Method

* Slowly add the warm water, just enough to form a firm dough, and knead till smooth.

  Cover and let rest at least 1/2 hour, and knead again briefly.

  Divide into small balls about golf-ball size, and roll out into 6" rounds on an oiled board.

  Heat vegetable oil in a wok or saucepan.

  Fry the puri one at a time, holding them under the oil on the first side until they puff. Turn and fry till light brown then drain.

  Serve as soon as possible, these breads are not as good later.