Combine cream cheese with lemon juice and salt and pepper to taste. Mix until smooth and fully combined.
Divide the cream cheese between the 4 flatbreads (directions to make the flatbread below) and spread out.
Cut figs into quarters and place on top of the cream cheese.
In a small bowl add the rocket with a drizzle (about 1 tsp) olive oil, balsamic vinegar and salt and pepper. Toss to combine. Divide the rocket between the 4 flatbreads.
Cut into quarters and serve
To make the flatbread / naan bread
If you’re making your own flatbread, add warm water to a medium mixing bowl and add yeast. Let sit for 5 minutes until frothy and the yeast is bubbling.
Add 2 Cups flour, salt, thyme (if using) and egg to the yeast mixture and knead together using your hands until it forms a smooth ball. If it’s too sticky, add more flour (I used a total of 2 ¼ cups), if it’s too dry add more water. Place the dough in a bowl and cover it with plastic wrap. Let it rise for 1 hour.
When the dough has risen, divide it into 4 and roll each portion into a ball. On a floured surface, roll out each ball into a flat disk (it doesn’t have to be perfect, but should be roughly the size of a medium frying pan).
Heat a frying pan (I find that non-stick works best). Once it’s hot, place one dough disk inside the pan. Cook it for 1 minute until you start seeing bubbles forming on the surface, flip it over and cook the other side for another 30 seconds. You want the dough to be slightly bubbled and charred. Continue with the remaining 3 disks.
This recipe is easily halved (or quartered) so adjust to how much you need.
You can also use goat’s cheese or ricotta cheese instead of cream cheese.