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Method
Make it happen
- 01
Heat oven to 210°C fan. Prick aubergine and roast whole for 35 minutes until collapsed; cool slightly and scoop out flesh.
- 02
Mash flesh with garlic, tahini, lemon, oil, paprika and salt.
- 03
Mix self-raising flour with yoghurt and a pinch of salt into dough; divide into four, roll flat and cook in a dry frying pan for 2–3 minutes per side.
- 04
Cut flatbreads into strips and serve with the dip.