Labneh Flatbread

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
• Labneh
• 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:

Mozzarella Tomato Basil Flatbread

Zaatar Manaqish

Cheese Manakish

Lahm bi Ajeen- Lebanese Meat Pies

Yield: 2

Labneh Flatbread

Print

A quick and easy vegetarian labneh flatbread recipe.

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

• 1 naan flatbread
• 4 tablespoons Labneh
• Few fresh mint leaves
• 1 tablespoon za’atar spice
• 1/2 cup cherry tomatoes- halved 
• 1/4 cup pitted olives- cut into round pieces
• 1 tablespoon olive oil

Instructions

1. Prepare your labneh dip. This is the first step to making this labneh 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. 
2. Preheat oven to 425º. Line a baking sheet with parchment paper or a silicone baking mat and set aside. 
3. Spread labneh evenly over the flatbread. 
4. Place on prepared baking sheet and bake for about 10 minutes.
5. Remove from oven and place on a cutting board.
6. Top your labneh flatbread with olives, cherry tomatoes, fresh mint, a sprinkle of zaatar spice and a drizzle of olive oil. 
7. Slice and serve while still warm. 
8. Enjoy!

If you’ve tried this Labneh Flatbread recipe or any other recipe on THE SALT AND SWEET KITCHEN, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!