These stuffed flatbreads are shaped much like meat-filled galettes. Lamb is the meat of choice in many Mediterranean cuisines, and here it is combined with other key ingredients of the region—eggplant and pomegranate—along with the warm aromatics often used in Turkish cuisine.

　　

Ingredients

makes 4 flatbreads

　　

Dough

1/2 teaspoon active dry yeast

　　1/2 cup warm water (105° to 115°F)

　　1 3/4 cups all-purpose flour, plus more for kneading

　　1/4 teaspoon kosher salt

　　1 tablespoon olive oil

　　

Filling

2 tablespoons olive oil, plus more for sautéing

　　1 yellow onion, finely chopped

　　1 small unpeeled globe eggplant, cut into small dice

　　1/2 teaspoon kosher salt, plus more for sprinkling

　　1/2 pound lean ground lamb

　　2 tablespoons pomegranate molasses

　　1 large tomato, peeled and diced

　　1/4 teaspoon ground allspice

　　1/2 teaspoon ground cinnamon

　　1/4 teaspoon freshly ground black pepper

　　2 tablespoons pine nuts, toasted

　　1 tablespoon freshly squeezed lemon juice, or as needed

　　

Step 1

Prepare a hot fire (475°F) in a wood-fired oven.

　　

Step 2

To make the dough, sprinkle the yeast over 1/4 cup warm water in a small bowl and stir to dissolve the yeast. Let stand until foamy, about 5 minutes. Combine the flour and salt in a large bowl. Drizzle in the olive oil and combine using your hands or a stand mixer. Add the yeast mixture plus the remaining water. Knead for 5 minutes using a dough hook or by hand on a floured board (adding flour if needed when kneading by hand) until the dough is smooth and elastic, 5 to 7 minutes. Place the dough in an oiled bowl and turn to coat it with oil. Cover with a damp towel or plastic wrap and let rise in a warm place for 30 minutes, until doubled in size.

　　

Step 3

To make the filling, toss the olive oil, onion, and eggplant together and sprinkle with salt. Spread on a baking sheet. Place on the floor of the oven and cook until the eggplant is soft, about 7 minutes. Stir in the 1/2 teaspoon salt. In a small cast-iron skillet in the oven, sauté the lamb in a small amount of olive oil and cook until brown, about 5 minutes. Discard any fat. Remove from the heat and stir in the pomegranate molasses, tomato, spices, and pine nuts. Add lemon juice to taste.

　　

Step 4

Divide the dough into 4 equal pieces on a floured board and roll into balls. Flatten each ball into a 5-inch disk. Stretch the dough into a thin disk about 6 inches across. Place on a parchment-lined baking sheet. Place one-fourth of the meat filling in the center of each disk and spread to about 1 1/2 inches from the edge. In 4 to 5 increments, fold the dough up toward the center to contain the filling. Lightly brush with olive oil and lightly dust with salt.

　　

Step 5

Place the baking sheet in the oven and bake for 12 to 15 minutes, or until beautifully golden. Let cool for 5 minutes, then serve hot.

　　Reprinted with permission from Wood-Fired Cooking: Techniques and Recipes for the Grill, Backyard Oven, Fireplace, and Campfire by Mary Karlin, copyright © 2009. Photography copyright © 2009 by Ed Anderson. Published by Ten Speed Press.