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Middle Eastern Flatbread with Eggplant, Tahini Sauce and Za'atar

Amy Kritzer
Middle Eastern flatbread is all sorts of delicious! Plus, the secret to crunchy crust at home. I know what you're thinking, it's not unicorn tears!
5 from 1 vote
Prep Time 1 hr 15 mins
Cook Time 35 mins
Total Time 1 hr 50 mins
Course Main
Cuisine Middle Eastern
Servings 1 12-inch pizza


  • 1 envelope 2.25 teaspoons instant yeast
  • 1 teaspoon sugar
  • 1 1/2 cups warm water about 110 degrees F
  • 2 cups all-purpose flour can use whole wheat
  • 2 cups bread flour
  • 1 teaspoon kosher salt
  • 2 tablespoons extra virgin olive oil plus more for drizzling
  • 1 large Japanese eggplant cut into 1/4 inch slices
  • 1/2 cup tahini
  • 1/2 lemon juiced
  • 1 garlic clove minced
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon water
  • Cornmeal for sprinkling
  • 2 tablespoons za'atar homemade or store bought
  • 1/2 cup cherry tomatoes halved
  • 3/4 cup shredded mozzarella cheese
  • 2 tablespoons pine nuts
  • Mint for garnish
  • Honey to drizzle


  • First, make your dough. This recipe makes two crusts, but we are only using one. You can freeze the rest for up to three months! Simply defrost before using. Combine yeast, sugar and water in a large stand mixer bowl and combine. Let sit for 10 minutes or until foamy. If it doesn't foam, your water was too cold or warm or the yeast was old. Try again!
  • Then add flours, salt and 2 tablespoons olive oil and beat with a dough hook into a ball. If dough is dry, add a little water. Knead with mixer or by hand for about 5 minutes until you have a smooth, firm dough that isn't sticking to the sides or crumbling.
  • Grease a large bowl with olive oil, place the dough ball in, cover and let rise in a warm area until double in size, about 1 hour.
  • While dough is rising, prep remaining ingredients. Preheat oven to 400 degrees F. Toss eggplant in 1 tablespoon olive oil and 1 teaspoon salt. Place slices on a foil lined cookie sheet and bake for about 20 minutes, or until eggplant is soft. Then heat oven up to 500 degrees F.
  • To make tahini sauce, whisk together tahini, lemon juice, garlic, cumin, 1/2 teaspoon salt, black pepper and water in a small bowl. Depending on how thick your tahini is, add a little more water to get a thick sauce.
  • Once dough is ready, divide it into two pieces. Roll out 1 piece into a 12-inch circle on a lightly floured surface. If dough bounces back while rolling, let rest about 10 minutes to allow gluten to relax.
  • Heat 12-inch cast iron skillet over medium-high heat until very hot. Sprinkle pan with cornmeal and carefully place dough in the pan. Brush with a little olive oil. Bake at 500 degrees F for about 10 minutes or until crust starts to brown and crisp.
  • Then spread tahini paste over crust (careful, it's hot!), top with eggplant slices, za'atar, tomatoes and cheese. Bake another 5-8 minutes until cheese is melty. Top with pine nuts and mint and drizzle with honey and olive oil. Eat!
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