Mediterranean flatbread

Preparation:

Preparation: Sift the flour into a fairly large bowl and add the salt and baking powder. Mix carefully and gradually add the lard and water. Quickly mix the ingredients using initially a fork and then your hands until you obtain a homogeneous and elastic dough. Subsequently, divide the dough into 8 equal parts forming small loaves which you will roll out on a work surface with a rolling pin, obtaining thin disks. Separately, prepare the aubergines for the filling. Wash them, dry them with paper towels, cut them into slices with the skin on and grill them. Season them with plenty of olive oil, salt and chopped parsley, which you have previously rinsed under running water and dried with absorbent paper. Leave them to macerate for about 30 minutes. Meanwhile, in a very hot non-stick pan, cook the wraps on each side over medium heat for a few minutes, remove them from the pan and fill them with the aubergines and sliced mozzarella. Fold them in half-moon shapes and serve piping hot. Tip: to make the aubergines more appetizing, you can add a few cloves of garlic cut into small pieces and leave them to macerate.