Baba ghanoush with crispy grilled flatbread

Thanks to Aura for sponsoring this video! Try 14 days free and protect yourself from identity theft: ***RECIPE*** For the dip 6-7 lbs (3 kilos) fresh eggplants 1-2 lemons garlic (I used like 5 cloves but that was a lot) cilantro or parsley tahini olive oil salt spices, if you want (coriander, cumin, sumac, etc) For the bread 3/4 cup (175mL) water 1/4 cup (60mL) plain yogurt (can replace with water) 1 teaspoon dry yeast 1 teaspoon sugar 1 teaspoon salt 1/2 cup (60g) cornmeal (skip if you want softer bread) bread flour (as much as it will take, about 2 cups, 150g) To make the bread dough, combine all the ingredients with as much flour as you can stir in. Cover and let sit for 20 minutes, then knead in as much additional flour as the dough will take. Cover and let rise until doubled, 1-2 hours. Divide the dough into six little balls and let proof for a half hour. Flour the dough balls and roll them