Peel and dice the onions, then sauté in a pan with 2 tablespoons of olive oil and a pinch of sea salt on a medium heat so they soften – about 8 to 10 minutes. Meanwhile, thickly slice the mushrooms.
Once the onions start to stick to the bottom of the pan, add the sliced mushrooms – they will start to let out water and after about 10 to 12 minutes the volume should halve and there should be no liquid left in the pan.
Add the baharat, then taste and adjust seasoning, if needed.
Preheat the oven to 180ºC/350ºF/gas 4.
Line a 20cm cake or pie tin (or adjust to the size of your flatbread) with greaseproof paper.
Quickly run the flatbread under a lightly running warm tap, drizzle lightly with oil, then press it down into the tin, so that the edges overhang the sides.
Fill the base with ricotta, keeping 4 teaspoons back to serve, and spread out to create an even layer.
Top with the mushroom filling, fold the overhanging sides of the flatbread down onto the filling and brush the exposed bread with a little olive oil.
Bake in the centre of the oven for 10 to 15 minutes, then allow to sit for 5 minutes in the tin, before using the greaseproof to help you remove it easily.
Slice up and serve hot with a dollop of seasoned ricotta. Great with a green salad.