Lamb shoulder & smoky aubergine flatbread
For the flatbread
- 7g fast-action dried yeast
- 200g ’00’ flour
- 200g strong bread flour
- 1 tbsp olive oil
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
- 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.
#Lamb #shoulder #amp #smoky #aubergine #flatbread