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1
Preheat the broiler with the rack set 4 to 5 inches from the flame or element.
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2
Line a baking sheet with aluminum foil.
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3
Spread the chickpeas on a paper towel on your countertop and lay another paper towel on top.
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4
Pat the chickpeas until very dry.
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5
Line a plate with paper towels.
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6
Pour 1/2 cup of the oil into a small skillet over medium-high heat.
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7
When the oil starts to shimmer, scatter in the chickpeas, being careful to avoid splatters.
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8
Fry the chickpeas until they darken and become crispy, 5 to 6 minutes.
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9
Transfer them with a slotted spoon to the prepared plate.
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10
Immediately sprinkle them with 1/2 teaspoon of the salt and all of the pimenton.
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11
Strain the oil and save it for another use.
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12
Lay the eggplant slices on the prepared baking sheet, drizzle with the remaining 1 tablespoon of oil, and sprinkle with the remaining 1/2 teaspoon of salt and all of the zaatar spice.
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13
Broil until browned and tender, 3 to 4 minutes, rotating the baking sheet if necessary to evenly cook the eggplant.
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14
Transfer to a plate to cool.
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15
If youre making flatbread from the pizza dough, set the ball of dough in the middle of a piece of parchment at least 7 inches square or round.
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16
Press or stretch the dough into a 5- to 6-inch round, using a rolling pin if necessary.
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17
You want an evenly flat disk, so dont worry about trying to keep the edge thicker as with pizza.
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18
Set a large cast-iron skillet fitted with a lid over high heat.
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19
Brush oil generously on top of the dough.
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20
Lift the parchment paper and dough carefully and flip the dough into the skillet so the oiled side is down.
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21
Quickly peel off the parchment from the top of the dough, and then brush the dough with oil, cover, and turn the heat down to medium.
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22
After about 1 minute, remove the lid and use tongs or a large spatula to flip the disk over.
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23
It will have puffed up in places, darkened in others.
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24
Continue cooking, uncovered, for another minute or two, until the dough is spotted brown, puffy, and cooked through.
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25
Transfer to a plate.
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26
(If youre using pita or other store-bought flatbread, brush it with olive oil on both sides and heat it in the skillet, uncovered, for a minute or two on each side.
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27
Then transfer to a plate.)
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28
Spread the hummus on one side of the flatbread, then lay the eggplant slices on top.
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29
Scatter the fried chickpeas and pickled onions over the eggplant, and fold the flatbread in half around the filling.
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30
Cut it into two pieces, and eat.
