Olive Oil Flatbreads with Aubergine, Eggs and Harissa Mayo

Easy homemade flatbreads topped with delicious Middle Eastern flavors. Dare to try them!



Makes 8

330 ml of warm water
1 tsp of active dry yeast
400 g of flour, plus more for kneading and rolling out 
2 tsp of sea salt
2 tbsp of extra virgin olive oil, plus more for the bowl

Seasonings for flatbreads:
extra virgin olive oil
sesame seeds
chili flakes
sea salt flakes

Toppings for 4 flatbreads: 
2 aubergines, sliced into 4-5 mm slices
3 tbsp of extra virgin olive oil
4 eggs (room temperature)
¼ red onion, very thinly sliced
3 tbsp of harissa paste (depending on strength of the paste)
½ cup of mayo
fresh coriander to garnish


Start with the flatbreads:

Sift the flour and salt together in a large bowl and make a well in the center.

Add the yeast and olive oil to the water, then pour it into the well in the dry ingredients, and stir to bring it together. The dough will be sticky and wet.

Turn the dough out onto a floured surface and knead for 5 minutes or until smooth and quite elastic, incorporating extra flour as required.

Oil a large bowl (about half a tablespoon of olive oil should do) and place the dough in it, turning to coat. Cover with cling film and let it sit in a warm spot until it’s doubled in size.

Preheat a griddle pan over high heat. Divide the dough into golf ball-sized pieces (about 8) and on a floured surface roll each out to form a small oval shape of about 5 mm thickness.

Cook the flatbreads for about 1 ½ minute on one side until charred in spots.

While the flatbread is cooking brush the exposed side with some olive oil and sprinkle with the sesame seeds and chili flakes.

Turn the flatbread over and cook it briefly for about another minute or so until the bread is cooked through.

Remove them from the heat, brush with more olive oil and sprinkle with sea salt flakes. Repeat until all the flatbreads are cooked. Wrap them in foil while you prepare the toppings.

Heat some olive oil in a large nonstick frying pan over medium-high heat. 

Fry the aubergine in batches for about 4 mins on each side until cooked, covering the pan to keep the heat in and to help soften the flesh (add more oil as needed). 

Transfer to a piece of greaseproof paper, season and set aside while cooking the remaining aubergine

Meanwhile, bring a medium saucepan of water to the boil and add the eggs. Boil for 8 mins for medium hard-boiled or 9 mins for hard-boiled.

Drain and refill the pan with cold water. Add the cooked eggs and set aside.

Mix the harissa and mayo and spoon some of the mayo on the base of 4 flatbreads, then divide the aubergine and sliced onion between the flatbreads.

Peel and thickly slice the eggs and add them on top.

Finish with the remaining mayo and garnish with some fresh coriander.

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Photographer, Stylist
Baking, Cooking
Photographer, Videographer and Food Stylist, Hein van Tonder is a native South African with a combination of local, continental and global creative experiences.
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