7g fast-action dried yeast
200g ’00’ flour
200g strong bread flour
1 tbsp olive oil
½ red onion, finely sliced
150g leftover lamb, shredded or chopped
2 tbsp finely chopped parsley
1 tomato, finely chopped
1 tbsp tomato purée
1 garlic clove, crushed
pinch of ground cumin
pinch of smoked paprika
1 tbsp pomegranate molasses (optional)
1 tbsp olive oil
1 tbsp pine nuts
1 tsp tahini
To make the flatbread, put the yeast and 250ml warm water in a jug and mix well. Leave to sit for a few mins.
Sift the flours into a bowl with 2 tsp salt, then slowly incorporate the yeast mix, stirring with a wooden spoon. Stir in the oil and turn the dough out onto a clean surface. Knead for 5 mins until you have a smooth, springy dough. Return to the bowl, cover with cling film and leave for 30 mins to puff up
Char the aubergine over a gas flame or under a hot grill until smoky and collapsing – it should be soft enough to pull apart with a fork. Set aside to cool.
Tip the dough out and knead for a few mins more, then divide it into four and roll each piece into a smooth ball. Wrap three in cling film and freeze for later use.
Heat oven to 240C/220C fan/ gas 8. Flatten the ball of dough with the palm of your hand and roll out into a wide, flat base 25-30cm long. Place on an oiled baking sheet and leave to rise a little while you make the topping.
Scoop the soft smoky flesh from the charred aubergine into a bowl and combine with all the other topping ingredients apart from the pine nuts. Spread the topping over the flatbread, then scatter over the pine nuts. Bake for 10-12 mins until the bread is puffed and golden, and the topping is piping hot.
Mix the tahini with 1 tbsp water to form a smooth dressing. Drizzle over the flatbread, cut into pieces and share.