Cook and Scale
Grilled Flatbread with Labneh and Za'atar
4 servings · 30 min total
Warm, char-kissed flatbread piled high with garlicky labneh, a bright herby cucumber-tomato salad, and a dusting of za'atar — a Middle Eastern classic ready in 30 minutes.
Ingredients
- 4 pita bread
- 200 g labneh
- 1 tbsp olive oil, plus extra for brushing
- 1 tsp za'atar
- 1 garlic, crushed
- 1 cucumber, diced
- 1 cherry tomato, halved
- 2 tbsp fresh mint, chopped
- 2 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
- salt to taste
- black pepper to taste
Contains: Gluten, Milk, Sesame
Allergen info is best-effort — please verify yourself.
Method
- 1.
Make the garlic labneh — In a small bowl, mix the labneh with the crushed garlic, half the lemon juice, and a pinch of salt. Set aside.
- 2.
Make the cucumber salad — In another bowl, toss the diced cucumber and halved cherry tomatoes with the remaining lemon juice, mint, parsley, olive oil, salt, and black pepper.
- 3.
Grill the flatbread — Brush the flatbread lightly with olive oil on both sides and grill over medium-high heat until warm, lightly charred, and pliable.
- 4.
Top with labneh and za'atar — Spread the garlicky labneh generously over each warm flatbread, then sprinkle with za'atar.
- 5.
Assemble and serve — Top with the cucumber and tomato salad, cut into wedges, and serve immediately.