Hello, dear readers!
Today, I am delighted to share with you a recipe that brings a touch of Middle Eastern magic to your table—Za’atar Spiced Flatbreads with Fresh Labneh and Olives. This delightful dish is perfect for those mornings when you want to infuse your breakfast routine with vibrant flavors and a bit of culinary adventure. As someone who loves exploring diverse cuisines, I’ve always found the aromatic and zesty notes of za’atar to be incredibly uplifting.
Picture this: it’s a lazy Saturday morning in our bustling household, and I’m mixing flour, water, and a sprinkle of yeast, while tantalizing aromas of za’atar fill the kitchen. My kids gather around, curious and eager to help, poking their little fingers into the dough. Cooking with the family is always a joyful, albeit sometimes chaotic, affair!
Za’atar is such a wonderful blend of herbs, sesame seeds, and sumac, offering a unique, earthy, and tangy taste. It’s the sort of spice that transports you to sun-lit terraces and bustling souks of the Levant with just a whiff. Paired with creamy labneh, a Middle Eastern staple made by straining yogurt, these flatbreads become an explosion of flavors—rich, tangy, and sophisticated in their simplicity.
Making labneh is surprisingly simple yet satisfying. There’s something quite special about preparing it the night before, only to unveil a luxurious, creamy spread in the morning. It transforms plain yogurt into something altogether extraordinary, ready to be dolloped generously onto freshly baked flatbreads.
Topped with a scattering of olives, a drizzle of olive oil, and a few fresh mint leaves, these flatbreads are not just a meal; they’re an experience. And as someone who loves sharing experiences through food, this dish speaks volumes. In our household, it serves as more than just breakfast; it becomes a little escape to faraway lands on a plate.
Whether you enjoy them fresh out of the oven, or package them up for a delightful picnic, these flatbreads promise to be a highlight of your day. Remember to squeeze some lemon over the top for that additional brightness that just elevates every bite.
So next time you yearn for a breakfast that is both comforting and exotic, give these Za’atar Spiced Flatbreads a try. Invite the family, get them involved, and transform your meal into a memorable feast. Happy cooking!
Cheers,
Al
Ingredients
For the Flatbreads:
– 250g strong white bread flour
– 150ml warm water
– 1 tbsp olive oil
– 1 tsp salt
– 1 tsp sugar
– 1 tsp dried yeast
– 2 tbsp za’atar spice blend
For the Labneh:
– 500g Greek yogurt
– 1/2 tsp salt
For the Toppings:
– 100g assorted olives, pitted and sliced
– 2 tbsp olive oil (for drizzling)
– Fresh mint leaves, roughly chopped (optional)
– Lemon wedges (optional)
Method
1. **Prepare the Labneh:**
– Start by mixing the Greek yogurt with 1/2 tsp of salt in a bowl.
– Line a sieve with a clean, thin cloth or cheesecloth, and place it over another bowl.
– Pour the yogurt mixture into the lined sieve, cover, and refrigerate for at least 8 hours or overnight. This allows the whey to drain, resulting in a thick, creamy labneh.
2. **Make the Dough for Flatbreads:**
– In a large bowl, mix the flour, salt, and sugar together. Make a well in the center.
– Add the warm water, olive oil, and yeast into the well.
– Gradually incorporate the flour into the wet ingredients to form a dough. Knead for about 10 minutes until smooth and elastic.
– Place the dough in a lightly oiled bowl, cover with a towel or plastic wrap, and let it rise in a warm place for about 1 hour or until it has doubled in size.
3. **Shape and Cook the Flatbreads:**
– Preheat the oven to 240°C (475°F) or its highest setting. If using a pizza stone, place it in the oven to heat.
– Punch down the risen dough and divide it into four equal pieces.
– On a lightly floured surface, roll each piece into a round shape, about 5mm thick.
– Sprinkle about 1/2 tbsp of za’atar over each rolled flatbread, and gently press it in.
– Transfer the flatbreads onto a lightly dusted baking sheet or directly onto the hot pizza stone.
– Bake for 5-7 minutes, until puffed and lightly golden.
4. **Assemble and Serve:**
– Once the flatbreads are baked, allow them to cool slightly.
– Spread a generous amount of labneh over each flatbread.
– Top with assorted sliced olives, a drizzle of olive oil, and a sprinkle of fresh mint leaves if desired.
– Serve with lemon wedges on the side for an extra zing. Enjoy!
