Zaatar Flatbread with Labneh
Warm, pillowy flatbread smothered in zaatar and olive oil, served with creamy labneh. This is my version of the ultimate Middle Eastern snack.
Appetizers · Prep 10 min · Cook 15 min · Serves 4 · Easy · By Tina · Published
Ingredients
- 250 g all-purpose flour
- 200 g Greek yogurt, full-fat
- 1 tsp baking powder
- 0.5 tsp salt
- 3 tbsp zaatar
- 4 tbsp olive oil
- 200 g labneh, or strained yogurt
- 1 tsp sumac, for garnish
If you have never made flatbread at home, prepare to be surprised by how easy it is. No yeast, no rising time, no kneading until your arms hurt. Just flour, yogurt, and a hot pan.
The dough takes 5 minutes to make. You roll it thin, brush it with olive oil and zaatar, and cook it in a screaming hot pan until it puffs up and gets those beautiful char spots. The whole process from flour to eating is about 20 minutes.
Zaatar is my favorite spice blend — it is thyme, sesame, and sumac and it smells like the Mediterranean. Combined with good olive oil on warm bread, it is one of the simplest and most satisfying things you can eat.
Pro Tips
- Get the pan as hot as possible before cooking. Cast iron is ideal.
- Roll the dough thin. Like, thinner than you think. It puffs up.
- Brush the zaatar oil on BEFORE cooking, not after. It toasts in the pan and gets fragrant.
- Make the labneh yourself by straining yogurt overnight through cheesecloth. Or just buy it.
Serving
Tear the warm flatbread and dip into labneh, drizzled with olive oil and a sprinkle of sumac. Add sliced tomatoes, cucumbers, and olives for a full mezze situation.
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