In a medium bowl whisk together 1 cup Greek yogurt, 1/2 cup sour cream and 2 tablespoons mayonnaise until smooth. Add 1 tablespoon fresh lemon juice, 1 teaspoon olive oil and 1 teaspoon minced garlic. Season with 3/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust acidity or salt. Cover and refrigerate for at least 15 minutes to let flavors meld.

Granada (pomegranate relish & seeds)

Prepare pomegranate relish

Place 1 cup pomegranate seeds in a small mixing bowl. Add 2 tablespoons finely minced shallot, 1 teaspoon red wine vinegar, 1 teaspoon honey and 1 teaspoon extra virgin olive oil. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Toss gently to combine so seeds stay intact. Let sit 5–10 minutes so flavors marry.

Hierba buena (mint garnish and oil)

Make mint oil and prep leaves

Bruise 8 of the hierbabuena leaves lightly with the back of a spoon and reserve for garnish. Place remaining 4 leaves with 2 tablespoons neutral oil and 1/8 teaspoon coarse salt in a tall container and blitz with an immersion blender for 15–20 seconds until bright green and fragrant (or finely chop leaves and mix into oil). Strain if desired for a clearer oil. Taste and adjust salt.

Assembly & serving

Warm the toasted flatbread or pita briefly (oven at 350°F / 175°C for 3–5 minutes or stovetop over a dry skillet) so it is pliable.

Spread about 3–4 tablespoons of the chilled chacha across each piece of flatbread, leaving a small border.

Spoon 2–3 tablespoons of the pomegranate relish over the chacha on each flatbread, distributing seeds evenly for color and texture.

Drizzle about 1/2 teaspoon of the mint oil over each assembled flatbread, then tuck bruised whole mint leaves on top for aroma and presentation. If using microgreens or baby arugula, scatter a small handful over each.

Finish with a light sprinkle of coarse salt if desired and a quick crack of black pepper. Serve immediately, 2 flatbreads per person as a main or all 4 as an appetizer for 4 people.