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

• Preparation and cooking time
  • Prep:30 mins
  • Cook:25 mins
  • plus rising
• More effort
• Serves 2

• Freezable (uncooked dough only)

Ingredients

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

Method

• 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.