Begin by pricking the skins of the aubergines several times - this will stop them exploding as they cook. Place directly on the hot coals of your barbecue and bake for 25-35 minutes or until soft and charred all over to help achieve a wonderfully smoky flavour. Allow to cool for 20 minutes. If you are baking them in the oven, heat to approximately 225°C, the cooking time may vary.
Carefully peel away the aubergine skins, placing the flesh into a bowl and whilst the flesh is still warm mash with a fork and add the tahini, it will incorporate much more easily. Add the remaining ingredients except a tablespoon of the olive oil and the pomegranate seeds. Spoon onto a plate, drizzle with the remaining oil and sprinkle with the pomegranate seeds.
Place the self raising flour (or plain flour & baking powder)in a bowl with the salt, stir. Now add the yogurt, mix until you have a smooth dough, dip it out onto a floured work surface and work it for a minute or until you have a smooth dough. Place back into the bowl and let it sit for an hour.
Divide into approximately 10 balls. Flour your work surface and have a hot cast iron pan ready, no need to add any oil. Roll out each flat bread and pop one at a time in the pan, turning when golden on each side.