Method

• 1.
  For the pickled currants, place all ingredients in a bowl, season and mix to combine. Set aside until ready to use or, if time permits, overnight.
• 2.
  For the flatbread, place all the ingredients and a pinch of salt in a large bowl. Mix until combined. Lightly dust a clean work surface with extra flour, turn out the dough, and knead until smooth and springy. Return to the bowl and rest somewhere cool for 30 minutes.
• 3.
  Meanwhile, preheat a lightly greased barbecue or chargrill pan to high. Barbecue the eggplant, turning frequently, for 10-12 minutes until charred and soft. Remove from the heat and, when cool enough to handle, halve lengthwise. Scoop out the flesh and place in a colander to drain. Discard the skin and stem. Once drained, roughly chop the eggplant and place in a bowl with 1/4 cup (60ml) olive oil, yoghurt and half of the lemon juice. Season and stir to combine. Set aside.
• 4.
  Place the zucchini and squash in a bowl, season, and add remaining lemon juice and 1/4 cup (60ml) olive oil. Toss to combine and set aside.
• 5.
  Place the remaining 1/2 cup (125ml) olive oil in a bowl with the garlic, season, and stir to combine.
• 6.
  Divide dough into 10 portions (about 80g each). Lightly dust a clean work surface with flour and roll each portion out to a rough 16-18cm circle, about 1-2mm thick. Brush one side of flatbread with garlic oil and grill for 1 minute or until bubbling. Brush with more garlic oil, flip flatbread and grill for a further 1 minute or until charred and cooked through. Set aside and repeat with remaining flatbread and oil.
• 7.
  Place flatbread on a platter with the eggplant, zucchini and squash, pickled currants, red onion and herbs. Scatter with sumac to serve.