Soft, fluffy homemade flatbreads get topped with tangy tahini-yogurt sauce, melt-in-your-mouth spiced aubergine, crunchy roasted chickpeas, and juicy pomegranate seeds for a shareable, satisfying meal that feels a little special.

Why You’ll Love This Recipe

• Big flavor, simple steps: everything roasts while the dough rests, so it’s efficient and low-fuss.
• Amazing textures in every bite: fluffy bread, creamy sauce, tender aubergine, crisp chickpeas, and popping pomegranate.
• Perfect for sharing: serve as a main with salad, or slice into wedges for a mezze-style spread.
• Naturally plant-based: filling, protein-friendly, and packed with bold spices.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Flatbreads

• 2 cups self-raising flour (about 240 g)
• 1 cup plain vegan yogurt (about 240 g/ml)
• 1/2 teaspoon fine salt

Spiced Aubergine

• 2 medium aubergines, cut into 2 cm cubes (about 600–700 g total)
• 2 tablespoons tomato purée (about 30 g)
• 2 tablespoons za’atar (about 12–16 g, depending on blend)
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon chipotle chili flakes (or regular chili flakes for similar heat)
• 1 teaspoon fine salt
• 2 tablespoons olive oil (plus a little extra if needed)

Roasted Chickpeas

• 1 can chickpeas (400 g can; about 240 g drained and rinsed)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon paprika
• 1 pinch cayenne pepper (optional, for extra heat)
• 1/2 teaspoon fine salt
• 1 tablespoon olive oil

Tahini Yogurt Sauce

• 2 heaped tablespoons tahini (about 40 g)
• 1 cup vegan yogurt (about 240 g/ml)
• 2 tablespoons lemon juice (about 30 ml)
• 2 garlic cloves, finely grated or crushed
• 2 tablespoons fresh mint, finely chopped
• 1/2 teaspoon ground cumin
• 1/2 teaspoon fine salt (or to taste)

To Garnish

• 1/2 cup pomegranate seeds (about 85 g)
• 2 tablespoons balsamic glaze
• 1 tablespoon fresh coriander, thinly sliced
• 1 tablespoon fresh mint, thinly sliced

Directions

1. Preheat the oven to 200°C. Line two large baking trays with greaseproof paper.
2. Roast the chickpeas: drain, rinse, and dry the chickpeas well. Toss with olive oil, garlic powder, onion powder, smoked paprika, paprika, cayenne (if using), and salt. Spread out on a lined tray and roast for 25–30 minutes, shaking the tray halfway, until crisp.
3. Roast the aubergine: in a bowl, mix olive oil, tomato purée, za’atar, cumin, paprika, garlic powder, chipotle chili flakes, and salt. Add aubergine cubes and toss until evenly coated. Spread on the second lined tray and roast for 15–20 minutes, until very soft and “melty.”
4. Make the flatbread dough: in a large bowl, mix self-raising flour and salt. Add vegan yogurt and stir until a shaggy dough forms.
5. Knead: turn the dough onto a lightly floured surface and knead for 5–10 minutes until smooth and elastic. If it’s sticky, dust with a little more flour (add gradually).
6. Rest: place the dough in a lightly greased bowl, cover, and rest in a warm spot for 10–15 minutes.
7. Heat the baking tray: place a large baking tray (or two if you have them) in the oven for 10 minutes so it gets hot.
8. Shape: divide dough into 4 equal pieces. Roll each into a ball, then roll out into an oval about 1/2 cm thick.
9. Bake: carefully transfer the shaped dough (on greaseproof paper) onto the hot tray. Bake for 7–9 minutes until puffed and golden. If any stay fully inflated, carefully poke a small hole with a knife to release steam.
10. Assemble: spread a generous layer of tahini yogurt sauce over each flatbread. Top with roasted aubergine, crispy chickpeas, pomegranate seeds, and herbs. Finish with balsamic glaze. Slice and serve warm.

Servings and timing

Servings: 4 (makes 4 flatbreads)

Timing (approximate)

• Prep time: 20 minutes
• Rest time: 10–15 minutes
• Cook time: 35–45 minutes (chickpeas + aubergine roasting and flatbread baking, with overlap)
• Total time: about 1 hour

Variations

• Make it milder: swap chipotle chili flakes for sweet paprika or mild chili flakes, or reduce to 1/2 teaspoon.
• Make it extra saucy: increase the tahini yogurt sauce by half (add 1 extra tablespoon tahini and 1/2 cup yogurt) for heavier drizzling.
• Add crunch: sprinkle toasted sesame seeds or chopped toasted almonds on top.
• Add extra veg: roast sliced peppers or courgette alongside the aubergine and layer them in.
• Turn it into a wrap: keep toppings minimal, fold, and eat like a handheld flatbread wrap.

Storage/Reheating

• Best storage approach: store components separately (flatbreads, chickpeas, aubergine, sauce, and garnishes) for the best texture.
• Refrigeration:
  • Flatbreads: 2–3 days in an airtight container.
  • Roasted aubergine: 3–4 days in an airtight container.
  • Tahini yogurt sauce: 3 days (stir before using).
  • Roasted chickpeas: best within 24 hours for crunch; they soften over time.
• Reheating:
  • Flatbreads: warm in a 180°C oven for 3–5 minutes, or in a dry pan for 30–60 seconds per side.
  • Aubergine: reheat in a 180°C oven for 5–8 minutes or in a skillet until hot.
  • Chickpeas: re-crisp in a 200°C oven for 5–8 minutes.
• Assembly tip: add pomegranate seeds, herbs, and balsamic glaze after reheating so everything stays fresh and bright.

FAQs

Can I make the flatbread dough ahead of time?

Yes. Mix and knead the dough, then cover and refrigerate for up to 24 hours. Let it sit at room temperature for about 20–30 minutes before rolling so it’s easier to shape.

What if I don’t have self-raising flour?

Use plain flour and add 2 teaspoons baking powder per 2 cups (about 240 g) of flour, plus the salt as written.

How do I stop the dough from sticking while rolling?

Dust your surface and rolling pin lightly with flour, and rotate the dough as you roll. Add flour gradually—too much can make the bread tougher.

Why didn’t my flatbreads puff up?

A very hot tray helps, and the dough needs enough lift from the self-raising flour (or baking powder). Rolling too thin can also reduce puffing—aim for about 1/2 cm thickness.

Can I pan-cook these instead of baking?

Yes. Cook in a hot, dry skillet over medium-high heat for about 1–2 minutes per side, until browned and puffed in spots.

What can I use instead of za’atar?

A simple substitute is 1 tablespoon dried thyme or oregano plus 1 tablespoon sesame seeds and a pinch of sumac if you have it. The flavor will be different but still delicious.

Is there a substitute for tahini in the sauce?

You can use smooth almond butter or sunflower seed butter for a similar creamy texture. Start with 1 1/2 tablespoons and adjust to taste.

How do I keep roasted chickpeas crunchy?

Dry them thoroughly before seasoning, don’t overcrowd the tray, and roast until crisp. Store at room temperature in a loosely covered container; airtight containers can trap moisture and soften them.

Can I make this gluten-free?

You can try a gluten-free self-raising flour blend designed for baking. The texture may be slightly less fluffy and more delicate, but it can still work.

What should I serve with spiced aubergine flatbreads?

A simple cucumber-tomato salad, olives, stuffed vine leaves, or a bowl of hummus-style dip all pair well. It’s also great alongside a hearty lentil salad.

Conclusion

These spiced aubergine flatbreads bring together bold spices, creamy tahini yogurt sauce, and a mix of soft-and-crunchy toppings that make every slice exciting. Whether you serve them as a shareable centerpiece or a weeknight dinner with salad, they’re a satisfying, flavor-packed meal you’ll want to repeat.

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