Turkish Spicy Meat-Filled Flatbread

• 1/2 teaspoon active dry yeast
• 1/2 cup warm water (105 to 115F)
• 1 3/4 cups all-purpose flour, plus more for kneading
• 1/4 teaspoon kosher salt
• 1 tablespoon olive oil
• 2 tablespoons olive oil, plus more for sauteing
• 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

1. Prepare a hot fire (475F) in a wood-fired oven.
2. To make the dough, sprinkle the yeast over 1/4 cup warm water in a small bowl and stir to dissolve the yeast.
3. Let stand until foamy, about 5 minutes.
4. Combine the flour and salt in a large bowl.
5. Drizzle in the olive oil and combine using your hands or a stand mixer.
6. Add the yeast mixture plus the remaining water.
7. 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.
8. Place the dough in an oiled bowl and turn to coat it with oil.
9. Cover with a damp towel or plastic wrap and let rise in a warm place for 30 minutes, until doubled in size.
10. To make the filling, toss the olive oil, onion, and eggplant together and sprinkle with salt.
11. Spread on a baking sheet.
12. Place on the floor of the oven and cook until the eggplant is soft, about 7 minutes.
13. Stir in the 1/2 teaspoon salt.
14. In a small cast-iron skillet in the oven, saute the lamb in a small amount of olive oil and cook until brown, about 5 minutes.
15. Discard any fat.
16. Remove from the heat and stir in the pomegranate molasses, tomato, spices, and pine nuts.
17. Add lemon juice to taste.
18. Divide the dough into 4 equal pieces on a floured board and roll into balls.
19. Flatten each ball into a 5-inch disk.
20. Stretch the dough into a thin disk about 6 inches across.
21. Place on a parchment-lined baking sheet.
22. Place one-fourth of the meat filling in the center of each disk and spread to about 1 1/2 inches from the edge.
23. In 4 to 5 increments, fold the dough up toward the center to contain the filling.
24. Lightly brush with olive oil and lightly dust with salt.
25. Place the baking sheet in the oven and bake for 12 to 15 minutes, or until beautifully golden.
26. Let cool for 5 minutes, then serve hot.

active dry yeast, warm water, flour, kosher salt, olive oil, olive oil, yellow onion, eggplant, kosher salt, lean ground lamb, pomegranate molasses, tomato, ground allspice, ground cinnamon, freshly ground black pepper, pine nuts, freshly squeezed lemon juice

Taken from www.epicurious.com/recipes/food/views/turkish-spicy-meat-filled-flatbread-391723 (may not work)