• Heat the milk until lukewarm. Stir in sugar, olive oil, and yeast.

  3/4 cup Milk, 1/4 cup Sugar, 1/4 cup Olive oil, 1.5 tsp Dried active yeast
• Set aside for 5-10 minutes until the mixture is bubbly.
• Whisk in the 2 cups of flour. Cover and place in a draft-free place for 1 hour or until the dough doubles in size.

  2 cups All-purpose flour
• Mix in the extra 1/4 cup flour, baking powder, baking soda, and salt.

  1/4 cup All-purpose flour, 1/4 tsp Baking powder, 1/4 tsp Baking soda, 1/4 tsp Sea salt
• The dough is now ready for use immediately. You can refrigerate it for 30 minutes or up to 3 days.

  For easier handling, I like to refrigerate the dough overnight.

Butternut Squash Topping

• Toss the thinly sliced butternut squash with olive oil, garlic powder, sea salt, black pepper, Zatar, and smoked paprika.

  2.5 cups Butternut squash, peeled and thinly sliced, 1.5 tsp Sea salt, 1.5 tsp Zatar, 1.5 tsp Smoked paprika, 1 tsp Black pepper, 1 tsp Garlic powder, 2-3 tbsp Olive oil
• When you're ready to bake, preheat the oven to 200 C/ 400 F. Line a baking tray with parchment paper.
• Turn the dough out on a lightly floured surface.
• Shape it into a log and cut it into 5 equal-sized pieces. You can eyeball this or use a kitchen scale.
• Shape each dough piece into a ball and then roll it out into an oval shape. I like to keep the thickness about 1/4th of an inch.
• Place the rolled-out dough on the prepared tray.
• Top with the butternut squash slices and crumbled feta cheese.

  3/4 cup crumbled feta
• Drizzle some olive oil on top and bake at 200C / 400 F for 15-20 minutes. The flatbread should be golden brown on the top and bottom, and the squash cooked through.
• Take the flatbreads out of the oven, sprinkle some more crumbled feta cheese if you like. Garnish with toasted pine nuts, pumpkin seeds, and crispy fried sage leaves.
• Slice and serve warm. Enjoy!