Preheat the oven to 180C
Mix together the dry flatbread ingredients then add in the wet ingredients
knead for a few minutes on a clean floured surface and leave in a warm spot for an hour and a half.
Chop the aubergine and rub with olive oil, salt and za’atar, Roast for around 20 minutes, then add in the drained chickpeas and place back in the oven for another 20 minutes
Grate the cucumber into a muslin cloth and add a pinch of salt, squeeze the cloth to remove as much liquid as possible
Make the tzatziki by mixing 3 tablespoons of yogurt, the grated cucumber, one tablespoon olive oil, chopped mint and parsley, a pinch of salt and a grated garlic clove.
Cut the flatbread dough into 6 pieces and roll to ¼ inch thick
Place the dough in a hot pan with olive oil and cook for around 3 minutes each side
Serve the flatbreads with the tzatziki, roast aubergine and chickpeas