• Heat the milk until lukewarm. Stir in sugar, olive oil, and 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 is doubled in size.
• Mix in the extra 1/4 cup flour, baking powder, baking soda, and 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.
• When you're ready to bake, preheat the oven to 200C. 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.
• Drizzle some olive oil on top and bake at 200C for 15-20 minutes. The flatbread should be golden brown from 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!