This Konya-style breakfast warms flatbread with tahini and molasses for a quick filling bite.
6 min prep 4 min cook
Keeps the screen on · step-by-step guide · built-in timer
Coarsely crush the walnuts and split the flatbreads in half.
Heat a nonstick pan over medium-low heat, melt the butter, and warm the flatbreads cut side down for 1 minute.
Transfer the flatbreads to a plate and spread tahini on their cut sides.
Drizzle molasses over them, then sprinkle with crushed walnuts and cinnamon.
Fold the flatbreads and cut them in half.
Serve hot; strong brewed tea goes well alongside.
💡 Tip: Warm the flatbread lightly in a dry pan; do not brown it too much so the inside stays soft. Spread the tahini and molasses separately instead of mixing them, which keeps the sweet and savory balance clear.
🍽️ Serving suggestion: Cut the hot toast in half, place it on a plate, sprinkle with crushed walnuts and cinnamon, and serve with strong brewed tea.
~264
kcal calories
6
g protein
27
g carbs
14
g fat
18.5g
Sugar
5.8g
Fiber
538.7mg
Sodium
5g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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