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