For the flat bread, mix active dry yeast, sugar, and warm water. Wait 5-10 min until it starts to bubble. Then mix with the rest of the bread ingredients. Knead for ~ 3-4 min, adding more flour if necessary. Let it rise in a well-oiled bowl for an hour.
Preheat oven to 400 F. Brush top of eggplant and squash with olive oil and sea salt.
Peel paper off garlic and wrap it in foil.
Place eggplant, squash, and garlic in oven. Take eggplant out after 30 minutes and take squash and garlic out after 40 minutes.
Let the oven-roasted goodies cool before blending all the babaghanoush ingredients.
For the bread: preheat a cast-iron or oven-safe pan at 300 F for 10 min. Then place it on the stove at medium heat.
Take some olive oil in your hands and shape the dough into about 5-6 pieces. Toss it onto the pan and smooth out the edges. Flip when bubbles show up on the surface, about 2-3 minutes. Cook for 2-3 minutes on the other side.
