Name: Lamb shoulder & smoky aubergine flatbread
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 2
Ingredients: 7g fast-action dried yeast; 200g '00' flour; 200g strong bread flour; 1 tbsp olive oil; 1 aubergine; 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

Lamb shoulder & smoky aubergine flatbread

For the flatbread

For the topping

1 aubergine
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

For the tahini drizzle

1 tsp tahini

Method

step 1
To make the flatbread, put the yeast and 250ml warm water in a jug and mix well. Leave to sit for a few mins.
step 2
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
step 3
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.
step 4
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.
step 5
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.
step 6
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.
step 7
Mix the tahini with 1 tbsp water to form a smooth dressing. Drizzle over the flatbread, cut into pieces and share.