Layered Mediterranean Dip

Start with the flatbread:
In a large bowl, combine the flour and salt.
Make a well in the center and add the milk and olive oil.
Stir with a spoon or your hands until the mixture forms a dough. You don’t need to knead it too much, just a minute or two in the bowl.

Rest the Dough:
Cover the dough with a damp cloth or plastic wrap.
Let it rest for about 15-20 minutes. Get started on the dip.

Prepare the Garlic Olive Oil:
In a small pan, heat all ingredients for 3-4 minutes on a medium heat until fragrant. Then remove from heat and cool.

Char the Capsicum and Eggplant:
Preheat oven grill to high.
For the capsicum: Place the whole capsicum and eggplant on the grill or    under the grill, turning occasionally, until the skin is charred and blistered all over (about 10-15 minutes). Once charred, place it in a bowl and cover with a plate to steam for about 10 minutes. Peel off the skin, remove the seeds (capsicum only), and slice into strips. Set aside.

Make the Whipped Feta Dip:
In a food processor or blender, combine the crumbled feta, cream cheese, Greek yogurt, olive oil, minced garlic, and lemon zest. Blend until smooth and creamy.
Season with salt and black pepper to taste if needed, but the feta is quite salty so you may not need to add anything.

Roll Out the Dough:
Divide the dough into 4 equal portions.
You can stretch each piece of dough in a rough round shape of even thickness with your hands, OR on a lightly floured surface, roll out each portion into a thin circle, about 1/8 inch thick. The thickness can vary depending on your preference.

Cook the Flatbreads:
Heat a frypan over medium-high heat. Drizzle generously with olive oil.
Place one flatbread in the hot skillet and cook for about 1-2 minutes, until bubbles start to form and the underside has light brown spots.
Flip the flatbread and cook the other side for another 1-2 minutes, until lightly browned and cooked through.
Repeat with the remaining dough portions.

Assemble the Dip:
Spread the whipped feta dip evenly on a serving platter or in a shallow bowl.
Arrange the charred capsicum strips and eggplant pieces on top of the dip. Drizzle with the prepared herby olive oil.
Sprinkle with toasted pine nuts, Aleppo pepper flakes, and sliced olives.

Serve:
Serve the dip with flatbread and enjoy!