Za’atae Aubergine Flatbreads

SERVES 4

READY IN 130 MINUTES

---

This Za’atar Aubergine Flatbread is such a fun recipe to make and enjoy as a family. As Shay is getting older and is more and more interested in food it’s so much fun to serve a DIY dinner that he can make his own. I love using yogurt in cooking, whether it’s adding creaminess to a sauce like this delicious tzatziki or amazing texture when I’m baking like in the flatbreads.

The Recipe

Ingredients

Flatbread:
Dry:
2 cups wholemeal flour, plus extra for rolling
3 teaspoons coconut or brown sugar
1 teaspoon instant dry yeast
1 teaspoon salt
Heaping tablespoon za’atar

Wet:
3 tablespoons natural yogurt
¾ cup warm water
2 tablespoons extra virgin olive oil (plus extra for cooking the flatbreads)

Tzatziki:
½ cucumber
350g of natural yogurt
2 garlic cloves, crushed
2 tbsp of olive oil
1 tbsp of white vinegar
2 tbsp of chopped fresh mint
2 tbsp of chopped fresh parsley
Salt

1 aubergine
2 tbsp of olive oil
1 tbsp of Za’atar
1 can of chickpeas, drained

Directions

Preheat the oven to 180C
Mix together the dry flatbread ingredients then add in the wet ingredients
knead for a few minutes on a clean floured surface and leave in a warm spot for an hour and a half.
Chop the aubergine and rub with olive oil, salt and za’atar, Roast for around 20 minutes, then add in the drained chickpeas and place back in the oven for another 20 minutes
Grate the cucumber into a muslin cloth and add a pinch of salt, squeeze the cloth to remove as much liquid as possible
Make the tzatziki by mixing 3 tablespoons of yogurt, the grated cucumber, one tablespoon olive oil, chopped mint and parsley, a pinch of salt and a grated garlic clove.
Cut the flatbread dough into 6 pieces and roll to ¼ inch thick
Place the dough in a hot pan with olive oil and cook for around 3 minutes each side
Serve the flatbreads with the tzatziki, roast aubergine and chickpeas