To make the baba ghanoush, preheat your oven to 375.  Toss the halved eggplants with a bit of the olive oil, then roast them in the oven for 20 to 30 minutes until they are soft and slightly browned.  Make sure to check them half way through to see if any need to be flipped or not.  If you are using baby eggplants, you will not have to remove the outer skin, but if you are using a regular eggplant, you will have to remove the outer skin.

In a blender or food processor combine the roasted eggplants, tahini, lemon juice, garlic, 1 tablespoon of the olive oil, the parsley, the paprika, and a pinch of salt.  Process until almost smooth, then taste for seasoning.  Add more paprika, salt, or olive oil to taste, then process a bit more to mix everything in.  Serve with a sprinkle of paprika and minced parsley if you like.  Store the leftovers in an airtight container in the fridge for no longer than a week.  Makes about 1 heaping cup or 2 to 4 servings.

For the kamut flatbreads, whisk together all of the dry ingredients until combined.  Add the yogurt, and mix together until the dough just starts to form, then dust your hands with a bit of flour and knead the dough until smooth and uniform in appearance.  It should not be too sticky.  Wrap the dough in plastic wrap and put it in the fridge to rest at least one hour.

Divide your dough into 4 pieces, then roll out each portion on a floured surface.  They should be thin like a tortilla.  In a skillet over medium heat, add enough olive oil to thinly coat the bottom.  When the oil and pan are heated, add one of the flatbreads and cook for a couple of minutes on each side, flipping it when you start to see bubbles.  If you want them to have more of a char on them, leave them on a bit longer.  Continue with the rest of the flatbreads, then serve with the baba ghanoush.