Whisk together the all-purpose flour, kosher salt, and one pinch of white granulated sugar.

Make a well in the middle of the dry ingredients. Dissolve the yeast in the water. Add the water to the well and 3 tablespoons of the canola oil and knead everything into a smooth dough. Knead in the fresh dill

Cover the bowl with a cloth and leave in a warm place for 45 minutes.

Line two large baking sheets with parchment paper. Preheat the oven to 400 degrees F.

Turn the dough out onto a floured work surface and cut in half. Divide the dough into 4 equal parts (use a kitchen scale) and roll each out into an oval or egg shape.

Cover each oval with selections of your Thanksgiving leftovers. I used mashed potatoes, mashed sweet potatoes, roasted Brussels sprouts, leftover shredded turkey, and cranberry sauce. Sprinkled raw walnut pieces over the tops before placing the flammkuchen in the oven.

Place the flammkuchen in the oven and bake for 20 minutes or until the crust is golden brown.

Remove from oven and let cool for 10 minutes before serving.