Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Combine the flour, yeast, salt, olive oil, and warm water in a large bowl. Mix until a shaggy dough forms.

Knead the dough until smooth and elastic, approximately 8 – 10 minutes. Cover and allow to rise until doubled in size, about 1 hour.

Roast the red peppers until charred all over on the grill, and place in a bowl covered with plastic wrap to steam for about 20 minutes. Let cool and peel the red peppers, and discard the seeds and stem.

Toast the breadcrumbs until lightly golden.

Measure all remaining ingredients.

While the dough rises, combine the roasted peppers, breadcrumbs, pomegranate molasses, lemon juice, garlic, Aleppo pepper, cumin, salt, and olive oil in a food processor. Blend until mostly smooth but still slightly textured. Adjust seasoning as needed.

Divide the dough into 8 portions and roll each into a thin oval.

Place the flatbreads directly onto a medium-high grill. Cook for 2 – 3 minutes per side until puffed and lightly charred.

Serve warm alongside the muhammara.