For the dough
For the lamb and aubergine filling
To make the dough, add the flour and salt in a large bowl and mix well.
Mix the yeast, sugar, olive oil with the water and leave for a minute or so.
Create a hole in the middle of the flour and gradually add the liquid, mixing until you have a dough.
Tip the dough onto a floured surface. Knead for a few minutes until the dough is springy.
Transfer back to the bowl and cover with a damp cloth for about an hour. The dough should have doubled in size.
Transfer it onto a floured chopping board and knead again to knock back.
To make the filling, heat a griddle pan and chargrill the aubergine in batches until charred and soft.
Heat the olive oil in a large saucepan and fry the lamb mince in small batches until deep brown then remove and set aside.
Add more olive oil to the pot and sauté the leeks on a low heat for 5 minutes. Add in the spices and garlic and fry for a further few minutes.
Add in the aubergine, tomatoes, mince and simmer for 15 minutes. Season well then add the mint.
Preheat the oven to 200°C, gas mark 6.
Divide the dough into 4 equal portions, then roll them out into long oval shapes.
Pinch the dough at each end to make a boat shape.
Spoon the filling onto the central part of each pide, leaving a space around the edge. Then fold the edges up and over the filling a little.
Lightly oil a large baking tray and carefully transfer each pide onto it.
Bake for 15 minutes, until the crust is cooked and a little golden.
Remove from the oven, allow the pides to cool a little before serving topped with the yoghurt and pomegranate jewels.