In a large bowl, mix the flour, salt, sugar and yeast, then pour in the milk, water and olive oil. Knead for a few minutes, then transfer to a bowl, cover with cling film and tea towels and leave in a warm place to rise. This should take 1-2 hours.
Punch the dough down and divide into 4 balls. Place onto a floured worktop and roll out with a rolling pin into a circle, then transfer the flatbreads onto an baking sheet lined with baking paper.
Mix the topping ingredients in a bowl (California Walnuts, olive oil and Za’atar mix)then spread over the flatbreads and bake in a preheated oven at 220C/200C fan for 12 minutes.
To serve, squeeze about 1 tbsp of fresh lemon juice on each and top with pomegranate seeds. Enjoy!