Spiced Aubergine Ffflatbreads
INGREDIENTS For the dough
• 400g (14oz) white organic flour
• ¼ tsp sea salt
• 1 tsp quick yeast
• 1 tsp sugar
• 2 tbsp olive oil
• 350ml (11¾l oz) luke warm water
For the aubergine illing
• 1 onion, finely chopped
• 1 tbsp olive oil
• 2 garlic cloves, finely chopped
• 1 tsp cumin seeds
• ½ tsp smoked paprika
• ½ tsp cinnamon
• ½ chilli lakes
• 1 medium aubergine, cut into small cubes
• 3 tomatoes, chopped
• ½ tsp sea salt
• pinch of sumac
• large handful of mint,
roughly chopped
For the coconut mint dip
• 3 tbsp coconut yoghurt
• juice of ½ a lemon
• 1 tbsp olive oil
• 1 garlic clove, grated
• big pinch of sea salt
• 4 tbsp fresh mint, chopped
METHOD
1 Pre-heat the oven to 200°C/Gas Mark 6.
2 To make the dough: Add the flour and salt to a large bowl and mix well.
3 In asmallbowl, mixthe yeast, sugarandoliveoil withtheluk ewarmwa ter andle aveforaminuteorso. Create a hole in the middle of the flour and gradually add the liquid until you have a dough. Tip the dough onto a floured chopping board. Knead for a few minutes until the dough is springy.
4 Transfer back to the bowl and cover with a damp cloth for about an hour. The dough should have doubled in size. Transfer back onto the floured chopping board and knead again.