Noon-e Khorma (نون خرما) — Persian-Inspired Date & Cheese Flatbread
A Persian-inspired flatbread topped with sweet dates, savory cheese, juicy tomato, mixed herbs, olive oil, and a honey finish. Crisp edges, a tender center, and a balanced sweet-salty bite in every slice.
Printable Recipe Card
Servings: 4 · Total: 47 min · Difficulty: medium
Ingredients (quick list)
- 300 g All-purpose flour (plus extra for dusting)
- 6 g Fine sea salt
- 8 g Granulated sugar (helps browning)
- 4 g Instant yeast
- 190 g Warm water (about 40°C/104°F)
- 20 g Extra virgin olive oil (plus more for brushing)
- 160 g Pitted dates (soft Medjool or similar, sliced into thin strips)
- 180 g Tomatoes (ripe, thinly sliced; blot dry)
- 120 g Feta cheese (crumbled)
- 120 g Mozzarella cheese (low-moisture, shredded)
- 8 g Mixed herbs (finely chopped; equal parts mint, dill, parsley, and chives)
- 30 g Honey (to drizzle after baking)
+ 1 more in the full ingredients section below.
Steps (summary)
- Make the dough: In a bowl, whisk flour, salt, sugar, and instant yeast until evenly combined. Add warm water (about 40°C/104°F)…
- First rise: Shape the dough into a ball and place in a lightly oiled bowl, turning once to coat. Cover tightly and let rise at…
- Preheat and prep: Place a baking steel or inverted heavy sheet pan in the oven and preheat to 250°C/480°F for 20 minutes. In a…
- Shape: Turn dough onto a lightly floured surface and divide into 2 equal pieces (about 260 g each). Rest 5 minutes, covered. St…
- Top: Brush each flatbread lightly with olive oil. Scatter mozzarella first for melt and structure, then add tomatoes in a singl…
- Bake and finish: Slide the parchment with flatbread onto the preheated steel/pan. Bake 10–12 minutes at 250°C/480°F until the e…
Cultural Background
Sweet dates paired with salty dairy is a long-standing flavor combination enjoyed across the Iranian plateau, often appearing at breakfast tables and alongside tea. This flatbread adapts that familiar pairing into a shareable baked format while keeping the core sweet-salty balance central to the experience.
Equipment
💡 Tips
- Blot tomato slices very dry; excess moisture can steam the crust and prevent crisp edges.
- For a more pronounced sweet-salty contrast, keep feta in larger crumbles so it stays tangy after baking.
- If your dates are firm, warm them 10 seconds in the microwave and slice while pliable for cleaner strips.
- For extra crispness, bake directly on a preheated steel/stone; for a softer base, use a regular sheet pan.
- Drizzle honey after baking, not before, to keep it floral and prevent scorching.
⚠️ Common Mistakes
❌ Using watery tomatoes without drying them
💡 Why: Excess liquid steams the dough and can make the center gummy.
✅ Fix: Slice thinly, blot thoroughly, and avoid overlapping; if tomatoes are very juicy, remove seeds and gel before slicing.
❌ Overloading the flatbread with toppings
💡 Why: Too much weight prevents full oven spring and slows browning, leading to a pale, soft crust.
✅ Fix: Keep toppings in a single, even layer; if you want more cheese, add it after baking and let residual heat soften it.
❌ Drizzling honey before baking
💡 Why: Honey can scorch at high heat and turn bitter, masking the floral sweetness.
✅ Fix: Bake first, rest 2 minutes, then drizzle honey in thin lines right before serving.
❌ Baking on a cold tray
💡 Why: A cold surface delays crust setting and reduces crispness.
✅ Fix: Preheat a steel/stone or invert a heavy sheet pan for at least 20 minutes before baking.
🧊 How to Store
Cool completely, then refrigerate leftovers in an airtight container for up to 3 days. Reheat on a sheet pan at 200°C/390°F for 6–8 minutes, or in a dry skillet over medium heat 3–4 minutes per side. Add a fresh honey drizzle after reheating. Freezing is not ideal due to tomato texture, but it can be frozen up to 1 month and reheated from frozen at 200°C/390°F for 10–12 minutes.
📅 Make Ahead
Dough can be mixed, covered, and refrigerated for up to 24 hours; bring to room temperature for 45 minutes before shaping. Dates can be sliced and herbs chopped up to 1 day ahead and refrigerated separately. Bake just before serving for best texture, then add honey at the table.
🍽️ Pairs Well With
- Strong black tea or mint tea
- Cucumber and radish platter with herbs
- Simple lemony greens salad
- Olives and pickled vegetables
Regional Variations
- Tehran-style modern cafésOften finished with extra fresh herbs and a stronger sweet note (more honey), sometimes adding a light sprinkle of sesame for crunch.
- Southern Iran (Persian Gulf influence)Leans into date-forward sweetness with more dates and a touch more olive oil; herbs may skew toward mint and parsley for a fresher lift.
- Diaspora home kitchensCommonly made with store-bought flatbread (naan, pita, or lavash) for speed, then baked briefly to melt cheese and warm the dates.
Ingredients
- 300 gAll-purpose flour (plus extra for dusting)
- 6 gFine sea salt
- 8 gGranulated sugar (helps browning)
- 4 gInstant yeast
- 190 gWarm water (about 40°C/104°F)
- 20 gExtra virgin olive oil (plus more for brushing)
- 160 gPitted dates (soft Medjool or similar, sliced into thin strips)
- 180 gTomatoes (ripe, thinly sliced; blot dry)
- 120 gFeta cheese (crumbled)
- 120 gMozzarella cheese (low-moisture, shredded)
- 8 gMixed herbs (finely chopped; equal parts mint, dill, parsley, and chives)
- 30 gHoney (to drizzle after baking)
- 1 gBlack pepper (freshly ground)
🔄 Substitutions
- Feta cheese→ Goat cheese (chèvre), 100 g
- Mozzarella cheese (low-moisture)→ Mild melting cheese such as provolone or young Kashkaval, 120 g
- Mixed herbs (mint, dill, parsley, chives)→ Dried mixed herbs, 3 g total
Instructions
- 1
Make the dough: In a bowl, whisk flour, salt, sugar, and instant yeast until evenly combined. Add warm water (about 40°C/104°F) and olive oil, then mix until a shaggy dough forms. Knead 8–10 minutes by hand (or 6 minutes on medium-low) until smooth and elastic; it should feel soft but not sticky.
- 2
First rise: Shape the dough into a ball and place in a lightly oiled bowl, turning once to coat. Cover tightly and let rise at warm room temperature (24–27°C/75–80°F) for 25–30 minutes, until slightly puffy. Meanwhile, slice dates and tomatoes; blot tomatoes with paper towels to reduce moisture.
- 3
Preheat and prep: Place a baking steel or inverted heavy sheet pan in the oven and preheat to 250°C/480°F for 20 minutes. In a small bowl, combine the chopped mixed herbs with the finishing olive oil (18 g) and black pepper. Keep honey ready for drizzling after baking to preserve its aroma.
- 4
Shape: Turn dough onto a lightly floured surface and divide into 2 equal pieces (about 260 g each). Rest 5 minutes, covered. Stretch or roll each into an oval about 28 x 18 cm (11 x 7 in), leaving a slightly thicker rim. Transfer to parchment for easy loading.
- 5
Top: Brush each flatbread lightly with olive oil. Scatter mozzarella first for melt and structure, then add tomatoes in a single layer. Distribute sliced dates evenly so each slice gets sweetness. Finish with crumbled feta and spoon the herb–olive oil mixture over the top, avoiding heavy pooling near the center.
- 6
Bake and finish: Slide the parchment with flatbread onto the preheated steel/pan. Bake 10–12 minutes at 250°C/480°F until the edges are deeply golden and the cheese bubbles. Rest 2 minutes, then drizzle honey (about 15 g per flatbread) in thin ribbons. Slice and serve warm.
🪪 Recipe Passport
Cultural Background
Sweet dates paired with salty dairy is a long-standing flavor combination enjoyed across the Iranian plateau, often appearing at breakfast tables and alongside tea. This flatbread adapts that familiar pairing into a shareable baked format while keeping the core sweet-salty balance central to the experience.
Regional Variations
Researched from multiple sources and validated by the Zaffaron editorial team. Every recipe is tested for accuracy, measurements, and cultural authenticity.
Nutrition per serving
Pairs well with
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