Bitter Greens and Walnut Breakfast Flatbreads with Pomegranate Molasses

Instructions

1. 1

   In a large bowl, combine lukewarm water and yeast. Let it sit for 5-10 minutes until foamy.

   ~10 min
2. 2

   Add whole wheat flour, salt, and 1 tablespoon of olive oil to the yeast mixture. Mix until a shaggy dough forms.

   ~5 min
3. 3

   Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.

   ~60 min
4. 4

   While the dough is rising, prepare the filling. In a frying pan, heat the remaining 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

   ~2 min
5. 5

   Add the mixed bitter greens and chopped walnuts to the pan. Cook, stirring, for 3-5 minutes until the greens are wilted. Season with black pepper and optional red pepper flakes. Remove from heat.

   ~5 min
6. 6

   Once the dough has risen, punch it down and divide it into 4 equal portions. Shape each portion into a rough circle or oval shape.

   ~3 min
7. 7

   Press some of the wilted greens and walnut mixture onto each flatbread, leaving a small border. Drizzle with a little pomegranate molasses.

   ~3 min
8. 8

   Heat a clean frying pan or a lightly oiled griddle over medium-high heat. Cook each flatbread for 3-4 minutes per side, or until golden brown and cooked through.

   ~10 min
9. 9

   Serve immediately, with an extra drizzle of pomegranate molasses if desired.