Middle Eastern Flatbread with Eggplant, Tahini Sauce and Za'atar
"Middle Eastern flatbread is all sorts of delicious! Plus, the secret to crunchy crust at home. I know what you're thinking, it's not unicorn tears!..."
INGREDIENTS
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1 envelope (2.25 teaspoons) instant yeast
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1 teaspoon sugar
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1½ cups warm water, about 110 degrees F
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2 cups all-purpose flour (can use whole wheat)
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2 cups bread flour
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1 teaspoon kosher salt
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2 tablespoons extra virgin olive oil, plus more for drizzling
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1 large Japanese eggplant, cut into ¼ inch slices
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½ cup tahini
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½ lemon, juiced
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1 garlic clove, minced
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1 teaspoon cumin
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½ teaspoon salt
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¼ teaspoon black pepper
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1 tablespoon water
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Cornmeal for sprinkling
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2 tablespoons za'atar (homemade or store bought)
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½ cup cherry tomatoes, halved
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¾ cup shredded mozzarella cheese
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2 tablespoons pine nuts
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Mint for garnish
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Honey to drizzle
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