Name: Lamb shoulder & smoky aubergine flatbread
Prep time: 30 min
Cook time: 30 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

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Lamb shoulder & smoky aubergine flatbread

1. 7g fast-action dried yeast -

2. 200g '00' flour -

3. 200g strong bread flour -

4. 1 tbsp olive oil -

5. 1 aubergine -

6. ½ red onion , finely sliced -

7. 150g leftover lamb , shredded or chopped -

8. 2 tbsp finely chopped parsley -

9. 1 tomato , finely chopped -

10. 1 tbsp tomato purée -

11. 1 garlic clove , crushed -

12. pinch of ground cumin -

13. pinch of smoked paprika -

14. 1 tbsp pomegranate molasses (optional) -

15. 1 tbsp olive oil -

16. 1 tbsp pine nuts -

17. 1 tsp tahini -

How to cook deliciously - Lamb shoulder & smoky aubergine flatbread

1. Stage

To make the flatbread, put the yeast and 250ml warm water in a jug and mix well. Leave to sit for a few mins.

2. Stage

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

3. Stage

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.

4. Stage

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.

5. Stage

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.

6. Stage

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.

7. Stage

Mix the tahini with 1 tbsp water to form a smooth dressing. Drizzle over the flatbread, cut into pieces and share.