Name: Labneh Flatbread
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Cuisine: Lebanese
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

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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 spice, 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: Swap for any store-bought thin bread, flatbread, or pita.
Labneh: Store bought or homemade
Fresh mint leaves: or dried mint, if fresh is not available
Za’atar spice
Cherry tomatoes
Pitted olives
Olive oil

Complete list of ingredients and amounts is located on the recipe card.

You’ll Love this Baked Flatbread with Labneh:

Ready in less than15 minutes or less
Naan crust for a low maintenance lunch or dinner
Zaatar spice for extra flavor
Easy kid friendly lunch or dinner

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.

How to store Leftover?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for a crispy crust.

Does naan taste like pita?

Yes. Naan has a very similar taste to pita. It is a very mild and slightly salty wheat bread.

More Flatbread recipes:

Mozzarella Tomato Basil Flatbread

Zaatar Manaqish

Cheese Manakish

Lahm bi Ajeen- Lebanese Meat Pies

If you’ve tried this Homemade Flatbread with Labneh 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!