Trying to jazz up your weeknight cooking game? Hosting a cozy dinner party? In the mood to switch things up? This Mediterranean Flatbread is exactly what you need in your life. It boasts a super fresh shirazi salad, crispy eggplant slices, a frizzled egg, a generous shmear of labne, and a drizzle of tahini to finish it all off. Basically, it’s everything that you could ask for in a meal.
If you’ve never made a homemade flatbread before, don’t freak out. This easy yogurt-based bread is as easy as they come. There’s no yeast involved so you don’t need to worry about proofing and you don’t need any special equipment. Feel free to play around with the flour that you use or any spices or aromatics that you want to add. As long as you stick to plain, whole milk yogurt, you’ll be on your way to flatbread greatness! However, if you are in a time crunch, you can totally swap in store-bought flatbread!
For the Eggplant
- 1 large eggplant, sliced in ¼-inch rounds
- Kosher salt
- Olive oil, for cooking
For the Flatbread
- 11/4 cups all-purpose flour, plus more for surface
- 1 cup whole wheat flour
- 2 teaspoons kosher salt
- 1 teaspoon baking powder
- 1 teaspoon sugar
- 2 cloves garlic, grated
- 1 cup plain yogurt
- Olive oil, for cooking
For the Shirazi Salad
- 1 medium English cucumber, halved, seeds discarded and diced (about 1 cup)
- 2 plum tomatoes, seeded and chopped (about 1 cup)
- 1/4 cup minced red onion
- 1 lemon, juice and zest
- 1 tablespoon chopped mint
- 1 tablespoon chopped dill
- Kosher salt and freshly ground black pepper
On a parchment-lined baking sheet, arrange eggplant slices and salt generously. Let sit for at least 30 minutes, then pat dry with a paper towel.
Meanwhile, start the flatbreads: Whisk flours, salt, baking powder, sugar and garlic. Add yogurt and stir to combine. Transfer dough to a lightly floured work surface and knead until mostly smooth, about 1 minute. Divide into 4 pieces, cover with plastic wrap, and let rest for at least 15 minutes.
Meanwhile, make the shirazi salad: Combine all ingredients in a medium bowl. Season, to taste. Set aside.
Once flatbreads have rested, roll out each piece of dough into a round about ¼" thick (about 8” in diameter). Heat 1 tablespoon oil in a large cast iron skillet over medium high heat. Working one at a time, cook rounds of dough until golden brown and starting to puff, about 1 minute per side. Transfer to a plate and repeat with remaining oil and rounds of dough. Let cool slightly.
Make the crispy eggplant: Heat canola oil in a large skillet over medium high, and working in batches, cook eggplant until golden brown and crispy, about 6 minutes per side. Transfer to a plate and tent with aluminum foil to keep warm, making sure to allow some steam to escape.
In a medium skillet over medium high heat, fry the eggs, basting the whites with a spoon.
Assemble the flatbreads: Divide labne between flatbreads. Top with shirazi, eggplant slices, and a fried egg. Finish with tahini, dill, and red pepper flakes. Serve immediately.