Homemade Flatbreads with Moutabal (Aubergine Dip)

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Difficulty
easy
Serves
8 people
Meal course
Starter
Posted by
Posted on
1 .
For the dip
1 large
Aubergines
4 tbsp
Natural yoghurt
2 tsp
Tahini
1 whole
Garlic clove - peeled and roughly chopped
1 Twist
Lemon - Juice
400 grams
Strong white bread flour
1 medium
Egg - Beaten
250 grams
Natural yoghurt
3 tbsp
Olive oil
1 pinch
Salt
Homemade Flatbreads with Moutabal (Aubergine Dip)

(original recipes a combination of Sophie Mitchell and Sama Meibar)…. Part of the #CookForSyria Cook Book

  1. To make the dip, pre-heat your oven to 180’c Wrap your aubergine in foil and roast for half an hour until soft. Allow to cool slightly and then scoop out the filling. Blend it together with all the other ingredients and season to taste. Chill until needed.
  2. For the flatbreads, mix all the ingredients together until combined and then knead for 5-7 minutes until the dough is smooth (if you’re not ready to cook straight away this can be put in a bowl, covered and chilled until needed).
  3. Once ready to cook, heat a dry frying pan to a medium temperature. Turn the flatbread out onto a floured work surface and roll into a sausage shape. Divide the dough into 8 equal pieces.
  4. Take one dough at a time, shape into a ball and flatten with your hands. Using a rolling pin, roll out into a circle as thin as you can get it (you may need to keep adding a sprinkle of flour to your worktop). Fry for 1 minute on each side and cover with a tea cloth while you keep going with the other doughs. Repeat the process with each dough until they are all cooked.

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