Mediterranean Tomato + Feta Flatbread with Kinder Thoughts® Saffron Olive Oil Drizzle

Craving something warm and nourishing? This einkorn sourdough flatbread is made with the ancient grain that’s easier to digest and full of flavor. Topped with juicy tomatoes, creamy feta, and a saffron olive oil drizzle, it’s simple, beautiful, and perfect for any meal.

Einkorn Sourdough Flatbread (Yeast-Free)

Ingredients:

• 1 cup sourdough starter or discard (100% hydration)
  
  

• ¾ cup einkorn flour
  
  

• ¼ cup water (adjust as needed)
  
  

• 2 tbsp olive oil
  
  

• ½ tsp sea salt
  
  

Instructions:

1. In a mixing bowl, combine sourdough starter, einkorn flour, water, olive oil, and salt into a sticky, hydrated dough.
   
   

2. Let rest 15–30 minutes.
   
   

3. Divide into 2–3 portions and roll out on a floured surface until about ¼ inch thick.
   
   

4. Heat a cast iron skillet until hot. Cook each flatbread 1–2 minutes per side, until golden with light blistering.
   
   

Toppings

• 1 cup cherry or heirloom tomatoes, halved
  
  

• ⅓ cup sheep’s milk feta, crumbled
  
  

• Handful of fresh basil or oregano
  
  

• Optional: sliced kalamata olives or shaved red onion
  
  

Kinder Thoughts® Saffron Olive Oil Drizzle(Therapeutic dose: 1 capsule per person)

Ingredients:

• ¼ cup extra virgin olive oil
  
  

• 3 Kinder Thoughts® capsules (opened and emptied)
  
  

• Zest of ½ lemon
  
  

• 1 tsp raw honey or date syrup
  
  

• Pinch of sea salt
  
  

• Optional: pinch of sumac
  
  

Instructions:

1. Whisk all ingredients together in a small bowl or shake in a sealed jar.
   
   

2. Let infuse for 5–10 minutes so the saffron extract can bloom and activate.
   
   

Assembly

1. Spread tomatoes and feta over warm einkorn flatbreads.
   
   

2. Drizzle generously with your saffron olive oil infusion.
   
   

3. Top with herbs (and optional microgreens or arugula).
   
   

4. Slice + serve. Enjoy warm or at room temp.