Labneh Flatbread

Step 1

Line a fine-mesh strainer with a double layer of cheesecloth and set it over a bowl. This setup will allow the whey to drip away while the yogurt solids remain suspended.

Step 2

Pour 2 cups of full-fat Greek yogurt into the cheesecloth. Stir in 0.5 teaspoon of kosher salt and 1 tablespoon of fresh lemon juice — the salt seasons the labneh and the lemon adds brightness. Fold the corners of the cheesecloth over the top to cover it.

Step 3

Refrigerate for at least 4 hours, or up to overnight. You're looking for a thick, spreadable consistency — thicker than yogurt but creamy like soft cream cheese. The longer it drains, the thicker it becomes. After 4 hours, it should be spreadable; after 12 hours, nearly cheese-like.

Step 4

While the labneh finishes draining, warm the flatbreads. Heat a 12-inch cast iron skillet or griddle over medium heat for 2 minutes. Place one piece of naan or pita on the hot surface and warm for 1-2 minutes per side until soft and pliable, with light char marks. Transfer to a plate and repeat with the remaining 3 pieces.

Step 5

In a small bowl, whisk together 3 tablespoons of extra-virgin olive oil and 1 tablespoon of dried za'atar. This creates a fragrant, textured topping that carries the warm spice.

Step 6

Roughly chop 0.5 cup of pitted Castelvetrano olives — you want some texture, not a fine paste. Tear 8 fresh mint leaves by hand into irregular pieces.

Step 7

Spread approximately 2-3 tablespoons of labneh onto each warm flatbread, starting from the center and using the back of a spoon to create gentle ripples — this helps trap the oil and garnishes. The warmth of the bread will soften the labneh slightly.

Step 8

Drizzle the za'atar oil mixture generously over each flatbread. Scatter the chopped olives and torn mint leaves on top. Finish with a light pinch of Aleppo pepper or red pepper flakes for heat and color. Serve immediately while the bread is still warm.