Warm Flatbread with Lemon Labneh: a complete home recipe

COOK IT AT HOME

Warm Flatbread with Lemon Labneh

Labneh is at its best here as a cool topping on warm bread rather than a thick dairy layer baked until dry. Bake the plain yeast rounds first, let the strongest heat escape, then spread with lemony labneh and a small drizzle of olive oil. This home recipe includes the bread from scratch and keeps the topping simple so the tangy strained yogurt remains the main flavor.

Makes

4 flatbreads

Prep

30 minutes

Cook

15 minutes

Additional time

60–90 minutes rising; 10 minutes dough resting; 5 minutes cooling

A home-kitchen recipe to accompany this guide. Ingredient brands and equipment can change cooking times; use the texture and doneness cues below.

Ingredients

• 300 g all-purpose flour, plus 20 g for rolling
• 180 ml lukewarm water, about 100°F/38°C
• 3 g instant yeast
• 1 teaspoon sugar
• 1/2 teaspoon fine salt
• 2 tablespoons olive oil, for dough
• 300 g plain thick labneh
• 1 tablespoon lemon juice
• 1 teaspoon finely grated lemon zest
• 1 tablespoon olive oil, for finishing
• 1/4 teaspoon dried mint

Step-by-step method

1. Mix the flour, yeast, sugar and salt in a bowl. Add the lukewarm water and the 2 tablespoons dough oil. Stir into a shaggy dough, then knead for 8–10 minutes until smooth and supple, using the rolling flour only as needed. Cover in the bowl and let rise for 60–90 minutes, until nearly doubled.
2. Stir the labneh, lemon juice, lemon zest and dried mint together in a bowl. Cover and refrigerate while preparing the bread. If the labneh has released liquid in its container, drain that liquid before measuring rather than mixing it back in.
3. Heat the oven to 450°F/230°C and line two baking sheets. Divide the dough into four equal balls and let rest covered for 10 minutes. Roll each into a 20 cm/8 inch circle about 5 mm thick. Place on the sheets with space between them.
4. Prick the centers with a fork at 2 cm intervals, leaving the outer 1 cm untouched. This limits large balloons while allowing the rim to rise. Bake for 12–15 minutes, turning the trays halfway, until golden underneath with lightly colored edges.
5. Transfer to a rack and cool for 5 minutes. Spread 75 g of the lemon labneh over each warm round, leaving a narrow rim. Drizzle the measured finishing oil over the four breads and serve promptly.
6. If serving in stages, keep the baked rounds and labneh separate. Rewarm only the breads needed, then top them immediately; this maintains the contrast and avoids repeated warming of the dairy.

Helpful tips & substitutions

• For the topping, use strained labneh that stays in place when spread. Ordinary yogurt is too thin and will soak into the bread.
• The fork marks are important in an untopped flatbread. Without them, a large central pocket can inflate and make an uneven surface for the labneh.

Storage & make-ahead

Refrigerate the labneh at 40°F/4°C or below for up to 3 days, or follow a shorter package limit. Refrigerate topped breads within 2 hours and eat within 2 days. Freeze plain baked rounds for up to 2 months; thaw and rewarm before adding fresh chilled topping.

How to serve it

Serve with olives, tomato wedges and cucumber on the side. A cup of tea or a plain yogurt drink fits the simple bakery-style breakfast.