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Naan flatbreads with glossy red pepper and walnut spread, parsley and a small bowl of the same spread.

Muhammara Flatbreads

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Crispy baked flatbreads topped with a thick Levantine spread of roasted red peppers, toasted walnuts, and tangy pomegranate molasses.

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Original yieldYield
2 flatbreads (4 servings)2 flatbreads (4 servings)
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The story behind the recipe

Muhammara brings roasted red pepper, walnuts and a sweet-sour fruit note together in one thick spread. On these flatbreads it becomes a warm topping, with parsley scattered over the red surface and a bare rim of bread left to crisp. The walnuts give each wedge some texture; the pomegranate molasses keeps the sweet pepper from tasting one-dimensional.

A pepper-and-walnut spread, warmed on bread

Muhammara belongs to the Levantine family of dips served with bread and other small dishes. Ottolenghi's muhammara combines peppers, walnuts, pomegranate molasses and Aleppo chili, and emphasizes keeping some pepper texture. These flatbreads take that pepper-and-walnut combination in a mild direction, leaving out chili and using jarred roasted peppers for a shorter preparation.

There are regional variations, too. Özlem Warren's Antakya family recipe uses red pepper paste, walnuts and bread in a spread served with pita or crackers. It's a reminder that the name covers a family of recipes, with different proportions and ways of bringing pepper and nuts together.

For the topping here, coarseness is an advantage. A little visible walnut gives a pleasant interruption to the soft pepper. Processing until every fleck disappears would produce a smoother spread, but it would sacrifice that bite.

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The bottle beside the peppers

Pomegranate molasses is concentrated pomegranate juice, tart as well as sweet. Ottolenghi's ingredient guide describes it as a condiment made by reducing the juice. Bottled products can contain added sugar or acid, so read the ingredients and expect their sharpness to differ.

Plain pomegranate juice is too thin to replace the measured spoonful directly. If you can't find the molasses, the notes give a small reduction made with juice, lemon and honey. It adds preparation time and makes its own flavor; the bottled syrup remains the straightforward choice for this quick topping.

Jarred peppers need attention for a different reason. Their packing liquid would loosen the spread and wet the bread beneath it. Drain and pat them dry so the pepper itself, the walnuts and the oil set the consistency.

Naan and pita give sturdy bases with a soft middle and crisp edges. Thinner lavash makes something closer to a cracker and needs the shorter checking time in the notes. Whichever bread you use, leave a small uncovered rim. It's the piece to hold while the warm topping is still a little too hot to bite.

Make it your wayOriginal: 4 servings · Makes 2 flatbreads (4 servings)

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Ingredients

For 2 flatbreads (4 servings). Quantities are shown as written.

Source measurement convention: Metric. Explicit unit definitions take precedence; unconfirmed measures must be checked before conversion.

Original quantities for 2 flatbreads (4 servings).

  • Store-bought naan or pita flatbreads (approx. 120 g each)2
  • Jarred roasted red peppers, thoroughly drained and patted dry150 g
  • Raw walnut halves60 g
  • Pomegranate molasses15 mlAuthor measures: 1 metric tbsp (1 metric tbsp = 15 ml).
  • Medium garlic, peeled1 clove
  • Extra-virgin olive oil30 mlAuthor measures: 2 metric tbsp (1 metric tbsp = 15 ml).
  • Ground cumin2 gAuthor measures: 1/2 metric tsp (1 metric tsp = 5 ml).
  • Kosher salt2 gAuthor measures: 1/2 metric tsp (1 metric tsp = 5 ml).
  • Fresh flat-leaf parsley leaves, coarsely chopped (for garnish)15 g
Original ingredients
  • 2 store-bought naan or pita flatbreads (approx. 120 g each)
  • 150 g jarred roasted red peppers, thoroughly drained and patted dry
  • 60 g raw walnut halves
  • 15 ml (1 tbsp) pomegranate molasses
  • 1 medium garlic clove, peeled
  • 30 ml (2 tbsp) extra-virgin olive oil
  • 2 g (1/2 tsp) ground cumin
  • 2 g (1/2 tsp) kosher salt
  • 15 g fresh flat-leaf parsley leaves, coarsely chopped (for garnish)
Equipment
  • Food processor
  • Rimmed baking sheet
  • Small skillet

Instructions

  1. Heat the oven and toast the walnuts

    Preheat your oven to 200°C (400°F). In a small dry skillet over medium heat, toast the raw walnut halves for 3 to 4 minutes, swirling frequently, until fragrant and lightly browned. Let cool for 5 minutes.

  2. Blend the muhammara

    In the bowl of a food processor, combine the toasted walnuts, well-drained roasted red peppers, pomegranate molasses, garlic clove, extra-virgin olive oil, ground cumin, and kosher salt. Pulse 8 to 10 times until the mixture forms a coarse, spreadable paste with visible walnut flecks. Stop while the spread still has some texture.

  3. Spread the topping on the flatbreads

    Arrange the naan or pita flatbreads on a large rimmed baking sheet. Divide the muhammara mixture evenly between the flatbreads and spread it to within 1 cm of the edges using the back of a spoon.

  4. Bake the flatbreads

    Bake at 200°C (400°F) for 8 to 10 minutes, until the flatbread crust is crisp, the edges are golden brown, and the red pepper topping is bubbling gently.

  5. Add parsley, slice and serve

    Transfer to a cutting board, scatter the chopped fresh flat-leaf parsley over top, slice into wedges, and serve warm.

Estimated calories 360 kcal

Nutrition portion: 1/4 of recipe · Original yield: 2 flatbreads (4 servings)

Source & assumptions

Ingredient-based estimate using CoFID 2021, USDA SR Legacy (April 2018), identified manufacturer information. Approximately 360 kcal per nutrition portion. Uses two 120 g naan breads and water-packed roasted red peppers. Includes all walnut topping, olive oil and pomegranate molasses. Ingredients, brands and preparation affect values.

Recipe notes

Original recipe notes

These notes describe the original recipe. Quantities mentioned here do not change when you adjust servings.

Pomegranate molasses: This tart fruit syrup gives the spread its sweet-sour edge. Check the label, as bottled formulas vary. If unavailable, simmer 60 ml of 100% pomegranate juice with 1 tsp lemon juice and 1 tsp honey until reduced to 15 ml, then cool before using. This optional preparation adds time and makes a substitute with a different flavor from commercial pomegranate molasses.

Flatbread options: Naan or pita are the base choices. Lavash gives a thinner, cracker-like result. Spread the topping in a thin layer and start checking after 6 minutes, removing it when the edges are crisp and the topping is hot. The amount of bread and baking time depend on the size and thickness of the sheets.

Storage: Refrigerate the spread promptly in an airtight container at 4°C (40°F) or below and use within 3 to 4 days, or freeze for longer storage. Spread it onto the flatbreads just before baking.

Read the scaling guide. Times, temperatures and equipment need their own consideration. Open the recipe tool to review and correct individual amounts.

Recipe details

Course or meal
AppetizerSnackDinner
Cuisine
Middle Eastern
Browse category
Snacks & Dips
More details
muhammara flatbreadsroasted red pepper