Labneh Flatbread
Tangy, creamy labneh spread on warm flatbread with a drizzle of herb-infused olive oil and crispy za'atar. A simple Mediterranean starter that tastes restaurant-quality.
- Total time
- 45 min
- Servings
- 4
- Calories
- 285
- Protein
- 11g
Ingredients
- 2 cups full-fat Greek yogurt
- ½ teaspoon kosher salt
- 1 tablespoon fresh lemon juice
- 4 pieces store-bought naan or pita flatbread
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon dried za'atar
- 8 leaves fresh mint leaves
- ½ cup Castelvetrano olives, pitted
- ¼ teaspoon Aleppo pepper or red pepper flakes
Instructions
- 1
Line a fine-mesh strainer with a double layer of cheesecloth and set it over a bowl. This setup will allow the whey to drip away while the yogurt solids remain suspended.
- 2
Pour 2 cups of full-fat Greek yogurt into the cheesecloth. Stir in 0.5 teaspoon of kosher salt and 1 tablespoon of fresh lemon juice — the salt seasons the labneh and the lemon adds brightness. Fold the corners of the cheesecloth over the top to cover it.
- 3
Refrigerate for at least 4 hours, or up to overnight. You're looking for a thick, spreadable consistency — thicker than yogurt but creamy like soft cream cheese. The longer it drains, the thicker it becomes. After 4 hours, it should be spreadable; after 12 hours, nearly cheese-like.
- 4
While the labneh finishes draining, warm the flatbreads. Heat a 12-inch cast iron skillet or griddle over medium heat for 2 minutes. Place one piece of naan or pita on the hot surface and warm for 1-2 minutes per side until soft and pliable, with light char marks. Transfer to a plate and repeat with the remaining 3 pieces.
- 5
In a small bowl, whisk together 3 tablespoons of extra-virgin olive oil and 1 tablespoon of dried za'atar. This creates a fragrant, textured topping that carries the warm spice.
- 6
Roughly chop 0.5 cup of pitted Castelvetrano olives — you want some texture, not a fine paste. Tear 8 fresh mint leaves by hand into irregular pieces.
- 7
Spread approximately 2-3 tablespoons of labneh onto each warm flatbread, starting from the center and using the back of a spoon to create gentle ripples — this helps trap the oil and garnishes. The warmth of the bread will soften the labneh slightly.
- 8
Drizzle the za'atar oil mixture generously over each flatbread. Scatter the chopped olives and torn mint leaves on top. Finish with a light pinch of Aleppo pepper or red pepper flakes for heat and color. Serve immediately while the bread is still warm.
Tools you’ll need
- fine-mesh strainer
- cheesecloth
- medium bowl
- 12-inch cast iron skillet or griddle
- small whisk
- small bowl
- cutting board
- chef's knife
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