Small Eggplant sliced into half rounds (about 1/4″ thick)
1 tbsp Za’ taar
inspired by food doodles 5 minute naan
*pre heat oven to 400
Place the half rounds of eggplant on an oiled rimmed baking sheet , salt & season both side with Za’atar. Spray with olive oil & roast in the oven for 15-20 minutes.
make the flatbreads:
In a medium mixing bowl, sift together the flour, baking powder and salt. With a wooden spoon, stir in the soygurt & garlic until flour is well moistened. Dust your surface with flour and turn out dough, use enough flour to keep your hands from sticking when kneading the dough. Knead until you achieve a smooth round ball. Using a knife or dough scraper, divide the ball of dough into 4 equal pieces.
Working with 1 section at a time, covering the remaining dough – dust a rolling pin and work surface with flour and roll your dough out into a round – turning as you roll to prevent dough from sticking. Roll to the thickness of your liking. Repeat with the three remaining sections of dough until you have 4 rounds.
Heat a medium frying pan over medium/ high heat- you may need adjust the heat throughout the process to ensure the pan does not run too hot. I typically start on medium/high and then adjust down to medium/low.
Place a dot of vegan butter & coconut oil in the pan, working quickly swirl the butter/oil in the pan and add one round of dough – cover with a tight fitting lid which will create steam. Cook for about a minute or until the underside of the flatbread is spotted golden brown- flip, cover and cook the other side for about 30-45 seconds. Transfer flatbread to a plate and repeat the process for remaining flatbreads.
*The flatbreads can be made with whole wheat flour, spelt flour or all purpose flour – I have made the flatbreads with all three of these flours with great success.
Spread each naan with prepared pesto, top with roasted eggplant, tomatoes and basil. Serve at room temp or store in the fridge until ready to serve, re warm in a 170* oven for 10 minutes prior to serving.