Lamb shoulder & smoky aubergine flatbread
To make the flatbread, put the yeast and 250ml warm water in a jug and mix well. Leave to sit for a few mins. Sift the flours into a bowl with 2 tsp salt, then slowly incorporate the yeast mix,...
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Cooking tools:
- Rolling pin
- Sifter
- Mixing bowl
- Wooden spoon
- Measuring cup
- Measuring spoon
- Plastic wrap
- Chef's knife
- Cutting board
- Oven
- Stove
- Baking sheet
- Fork
- Freezer
- Spoon
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 pine nuts -
- 1 tsp tahini -
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