Noon-e Khorma o Panir (نان خرما و پنیر) — Date and Cheese Flatbread

• 320 gFlatbread (naan lavash or barbari, cut into 4 ovals) (Use 4 small flatbreads, about 80 g each)
• 30 mlExtra virgin olive oil (Plus 5 ml for finishing if desired)
• 200 gMedjool dates, pitted (Chopped into 8–10 mm pieces)
• 140 gFeta cheese (Crumbled; choose a briny Persian-style feta if available)
• 120 gMozzarella (low-moisture), shredded (For melt and stretch; do not use fresh mozzarella)
• 220 gTomatoes (Thin slices (3–4 mm), seeds gently dabbed dry)
• 20 gMixed herbs (parsley, mint, dill), finely chopped (Equal parts recommended)
• 2 gDried oregano (About 1 tsp)
• 1 gGround black pepper (About 1/2 tsp)
• 1 gAleppo pepper flakes (About 1/2 tsp; optional but recommended)
• 20 gHoney (Warm slightly so it drizzles in thin ribbons)
• 1 gLemon zest (About 1 tsp, for brightness)

Instructions

1. 1

   Heat the oven to 240°C (465°F) with a heavy baking sheet or pizza stone inside for at least 10 minutes. Meanwhile, pit and chop the dates into 8–10 mm pieces, crumble the feta, and shred the low-moisture mozzarella. Slice tomatoes 3–4 mm thick and blot both sides with paper towel to prevent sogginess.

2. 2

   In a small bowl, mix the chopped fresh herbs (parsley, mint, dill) with dried oregano, black pepper, and Aleppo pepper. Set aside. Brush each flatbread lightly with extra virgin olive oil (about 7–8 ml per bread), covering the surface to the edges so the crust crisps and the toppings adhere during baking.

3. 3

   Build each flatbread in layers: first scatter mozzarella evenly (about 30 g per bread) to create a melting base. Add tomato slices in a single layer, leaving a 1 cm border. Sprinkle chopped dates across the tomatoes, then finish with crumbled feta (about 35 g per bread) for salty contrast and caramelized edges.

4. 4

   Carefully slide the flatbreads onto the preheated sheet/stone. Bake at 240°C for 7–9 minutes, rotating once at minute 5, until the edges are deeply golden, the mozzarella is fully melted, and the dates look glossy. For extra blistering, broil (grill) on high for 30–45 seconds, watching constantly.

5. 5

   Remove from the oven and immediately sprinkle the herb mix over the hot surface so it perfumes the cheese. Drizzle honey in thin ribbons (about 5 g per flatbread), then add lemon zest evenly. Rest 2 minutes to set the cheese, slice, and serve warm while the crust is crisp and the dates stay chewy.