Lamb shoulder & smoky aubergine flatbread

• fast-action dried yeast↗7g g
• '00' flour↗200g g
• strong bread flour↗200g g
• olive oil↗1 tbsp tbsp
• aubergine↗1
• red onion↗½ ½

  finely sliced

• leftover lamb150g g

  shredded or chopped

• finely chopped parsley2 tbsp tbsp
• tomato↗1

  finely chopped

• tomato purée↗1 tbsp tbsp
• garlic clove↗1 1

  crushed

• ground cumin↗pinch of pinch of
• smoked paprika↗pinch of pinch of
• pomegranate molasses↗1 tbsp tbsp

  (optional)

• olive oil↗1 tbsp tbsp
• pine nuts↗1 tbsp
• tahini↗1 tsp

Step-by-step instructions

1. 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. 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. 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. 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. 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. 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. 7

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