Lamb shoulder & smoky aubergine flatbread
- Preparation and cooking time
- plus rising
- More effort
- Serves 2
This is loosely based on the Turkish dish of lahmacun, but with a thicker bread base similar to pizza. Great for using leftover lamb, the charred aubergine gives a smoky depth
For the flatbread
For the topping
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.