How to Make This Mindblowing Baba Ghanoush Flatbread

Bowl of baba ghanoush with crackers
Photo by SartenPorElMango from Pexels

Try this enticing recipe for homemade flatbread and baba ghanoush. Perfect for dipping, sharing, or pairing with your favorite Mediterranean dishes, these homemade delights are sure to impress and satisfy. With simple ingredients and easy-to-follow instructions, you’ll be amazed at how effortlessly you can recreate these classic favorites in your own kitchen. Here’s how to make them.


  • 2 cups of all-purpose flour, plus extra for dusting
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 tablespoon olive oil
  • 3/4 cup of warm water
  • 2 large eggplants
  • 2 cloves of garlic, minced
  • 2 tablespoons tahini
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Optional: Smoked paprika, toasted sesame seeds, or pine nuts (for garnish)


  1. Start by making the flatbread. In a large mixing bowl, combine the all-purpose flour, salt, and baking powder. Add the olive oil and warm water, and mix until a soft dough forms. Turn the dough out onto a lightly floured surface and knead for about 5 minutes, or until the dough is smooth and elastic. Cover the dough with a clean kitchen towel and let it rest for 30 minutes.
  2. While the dough is resting, preheat your grill or grill pan to medium-high heat. Divide the rested dough into 6-8 equal portions. Roll each portion into a ball, then use a rolling pin to flatten it into a thin circle, about 1/4 inch thick.
  3. Place the flattened dough circles onto the preheated grill or grill pan and cook for 2-3 minutes on each side or until golden brown and slightly puffed. Remove from the grill and set aside.
  4. To prepare the baba ghanoush, preheat your oven to 400°F (200°C). Pierce the eggplants several times with a fork and place them on a baking sheet. Roast in the preheated oven for 45-50 minutes, or until the eggplants are soft and collapsed. Remove the roasted eggplants from the oven and let them cool slightly. Once cool enough to handle, peel off the skin and discard it. Place the flesh of the eggplants in a food processor.
  5. Add the minced garlic, tahini, lemon juice, olive oil, salt, and pepper to the food processor with the eggplant flesh. Blend until smooth and creamy, scraping down the sides of the bowl as needed.
  6. Transfer the baba ghanoush to a serving bowl and garnish with chopped fresh parsley. If desired, drizzle with a little extra olive oil and sprinkle with smoked paprika, toasted sesame seeds, or pine nuts for extra flavor and texture. Serve the homemade flatbread and baba ghanoush together as a delicious appetizer or snack, and enjoy the delightful flavors of the Mediterranean in every bite!