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When in a hurry, I like to use store-bought naan to make a super quick meal! This Labneh Flatbread is topped with labneh (obviously), olives, cherry tomatoes, a little shake of zaatar seasoning, olive oil and fresh mint for some extra flavor.
Labneh flatbread makes for a perfect quick breakfast, appetizer, side dish or a light dinner! Also great for kids lunch boxes too!
What is Labneh?
Labneh is a tangy, thick, and creamy textured spreadable yogurt cheese dip, made by straining whole milk yogurt until it loses most if its liquid. The longer you strain it, the thicker it will get, usually in the fridge overnight. My fridge is always stocked with homemade Labneh. Here is the full recipe on how to make Labneh.
TO MAKE THIS LABNEH FLATBREAD YOU WILL NEED:
- Naan flatbread
- Fresh mint leaves
- Za’atar spice
- Cherry tomatoes
- Pitted olives
- Olive oil
HOW TO MAKE LABNEH FLATBREAD:
- Prepare your labneh dip. This is the first step to making this flatbread; place yogurt in a cheesecloth-lined colander set over a bowl and refrigerate overnight (skip this step if using prepared labneh). You can find prepared labneh dip at any Middle Eastern grocery store.
- Preheat oven to 425º. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
- Spread labneh evenly over the flatbread.
- Place on prepared baking sheet and bake for about 10 minutes.
- Remove from oven and place on a cutting board.
- Top your flatbread with olives, cherry tomatoes, fresh mint, a sprinkle of zaatar spice and a drizzle of olive oil.
- Slice and serve while still warm.
More Flatbread Recipes:
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