Half-Za’atar, Half-Labneh Flatbreads: a complete home recipe

COOK IT AT HOME

Half-Za’atar, Half-Labneh Flatbreads

A half-and-half flatbread lets the warm herb topping and cool labneh keep their separate personalities. Bake the za’atar side with the dough, then spread labneh over the plain half after the bread has cooled slightly. The result combines a crisp underside with a creamy finish rather than baking all the moisture into the base. This is a home-style interpretation of the menu pairing, with a complete dough recipe.

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
• 3 tablespoons za’atar blend
• 3 tablespoons olive oil, for topping
• 200 g plain thick labneh
• 1 tablespoon lemon juice
• 1 teaspoon finely grated lemon zest

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. Heat the oven to 450°F/230°C. Line two baking sheets with parchment rated for that temperature. Mix the za’atar with its 3 tablespoons oil. In another bowl, stir the labneh with the lemon juice and zest, then refrigerate until needed.
3. Divide the dough into four equal balls and rest covered for 10 minutes. Roll each into a 20 cm/8 inch circle about 4–5 mm thick. Transfer to the trays. Prick the centers lightly with a fork, leaving a 1 cm border, to limit large bubbles.
4. Spread one-quarter of the za’atar paste over half of each circle, leaving the other half bare. Bake for 12–15 minutes, rotating the trays halfway, until the edges are golden and the undersides are cooked rather than pale and doughy.
5. Move to a rack for 5 minutes. Divide the lemon labneh over the bare halves, spreading gently without covering the za’atar. Cut into wedges or fold along the dividing line and serve immediately. Keep any breads not yet needed untopped until serving.

Helpful tips & substitutions

• Use thick labneh that holds a spoon mark. Thin yogurt can run off the warm bread and make the center soggy.
• Za’atar blends vary in salt and sesame content. Taste the blend before adding any extra seasoning and identify milk, wheat and sesame to guests.

Storage & make-ahead

Refrigerate labneh-topped leftovers within 2 hours at 40°F/4°C or below and use within 2 days. For better texture, refrigerate labneh separately for up to 3 days and freeze untopped baked breads for up to 2 months. Reheat the bread, then add cold labneh.

How to serve it

Serve with cucumber, tomato and olives on a separate plate. Keeping the vegetables off the flatbread until eating protects its crisp base.