Vegan Turkish Flatbread With Eggplant and Tomatoes

This recipe is for Vegan Turkish Flatbread with a canoe shape filled with eggplant, red bell pepper, tomatoes, and traditional Turkish flavors like smoked paprika and mint. Dough is made with bread flour, sugar, yeast, ice water, olive oil, and salt and refrigerated for at least 24 hours. The toppings consist of whole peeled tomatoes, olive oil, eggplant, red bell pepper, salt, garlic, red pepper flakes, smoked paprika, mint, and pine nuts. The dough is divided, shaped into ovals, topped with the eggplant mixture, folded into a canoe shape, and baked until golden brown. Sprinkle with mint and pine nuts before serving.