Fine semolina mixes with a little plain flour, sugar, baking powder, salt. Melted butter rubs in until the mixture resembles damp sand. Warm milk pours in to bind; the dough should be soft, slightly tacky, not sticky. Divides into 6 portions; each shapes into a disc 8 cm across and 1 ½ cm thick. Dredges in extra semolina (the iconic crunchy coating). Pan-fries on a dry hot skillet 4-5 minutes per side, turning carefully (they're delicate).
Plain flour and fine semolina (durum flour) combine with yeast, salt, sugar, warm water and a glug of olive oil. Knead 8 minutes. First rise for 1 hour till doubled. Divide into 4 balls; shape each into a flat round disc 18 cm across and 2 cm thick; rest for 30 minutes covered. Score the tops in a cross pattern; sprinkle with sesame or nigella seeds. Bake for 22-25 minutes at 220°C.
Red peppers char under a grill till blackened; peel; deseed; slice. Tomatoes blanch, peel, dice. Olive oil heats with garlic, cumin and sweet paprika; peppers and tomatoes go in; salt; cook for 25 minutes till the moisture has gone and the mixture is jammy and glossy. Coriander stirs in. Eats warm or room temperature.
Aubergines are charred whole over a flame or roasted until collapsed; their flesh is scooped out and chopped. Tomatoes, garlic and spices stew in olive oil to a thick base; the aubergine joins; everything cooks down to a coarse, oily, deep-flavoured purée. Lemon and coriander finish.