Lamb shoulder & smoky aubergine flatbread

Bread recipe for 2 people, takes only 25 mins; recipe has dried yeast, '00' flour, strong bread flour, olive oil, aubergine, red onion, lamb, parsley, tomato, tomato puree, garlic clove, ground cumin, smoked paprika, pomegranate molasses, olive oil, pine nut and tahini.

Lamb shoulder & smoky aubergine flatbread

Lamb shoulder & smoky aubergine flatbread

Recipe by Chef Soomro Course: Bread
Servings

2

servings
Prep time

30 mins

Ingredients

  • Garlic Clove: 1 garlic clove, crushed
  • Olive Oil: 1 tbsp olive oil
  • Smoked Paprika: pinch of smoked paprika
  • Red Onion: 1/2 red onion, finely sliced
  • Tomato: 1 tomato, finely chopped
  • Parsley: 2 tbsp finely chopped parsley
  • Tahini: 1 tsp tahini
  • Aubergine: 1 aubergine
  • Ground Cumin: pinch of ground cumin
  • Tomato Puree: 1 tbsp tomato puree
  • Lamb: 150g leftover lamb, shredded or chopped
  • Pine Nut: 1 tbsp pine nuts
  • Pomegranate Molasses: 1 tbsp pomegranate molasses (optional)
  • '00' Flour: 200g '00' flour
  • Strong Bread Flour: 200g strong bread flour
  • Dried Yeast: 7g fast-action dried yeast

Directions

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