- Appetizer
- Bread
- Middle Eastern
- Make-ahead
- Grill
- Stovetop
- Kid-friendly
Good for, as AI judged the whole recipe.
Ingredients
For the dough
- 3/4 cup
warm water (about 110°F)
- 1 tsp
sugar
- 2 1/4 tsp
instant or active dry yeast (1 packet)
- 2 cups
all-purpose flour, plus more for dusting
- 1 tsp
fine salt
- 2 tbsp
olive oil
For the za'atar butter
- 4 tbsp
unsalted butter
- 2 tbsp
za'atar
- 1 clove
garlic, finely grated
flaky salt, to taste
For the labneh
- 1 cup
labneh (or thick Greek yogurt)
- 1 tbsp
lemon juice, freshly squeezed
- 1 tsp
lemon zest, finely grated
- 1 tbsp
olive oil, plus more for drizzling
salt, to taste
- Vegetarian
Contains milk (unsalted butter, labneh (or thick Greek yogurt)), wheat (all-purpose flour) and sesame (za'atar).
Not checked: instant or active dry yeast (1 packet).
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Stir the warm water and sugar together in a large bowl, then sprinkle the yeast over the top. Let it sit until foamy, about 5 minutes.
5 min, hands-off
- 3/4 cup warm water (about 110°F)
- 1 tsp sugar
- 2 1/4 tsp instant or active dry yeast (1 packet)
- Step 2
Add the flour, salt and olive oil. Stir until a shaggy dough forms, then turn it out onto a lightly floured counter and knead until smooth and springy, 6 to 8 minutes. It should be soft but not sticky; add a sprinkle more flour if it clings to your hands.
8 min
- 2 cups all-purpose flour
- 1 tsp fine salt
- 2 tbsp olive oil
- Step 3
Wipe the bowl with a little oil, return the dough, cover with a towel or plastic wrap, and let it rise in a warm spot until doubled, about 1 hour.
1 hr, hands-off
- Step 4
While the dough rises, make the labneh: whisk the labneh with the lemon juice, lemon zest, olive oil and a good pinch of salt. Taste and add more salt or lemon as you like, then refrigerate until serving.
5 min
- 1 cup labneh (or thick Greek yogurt)
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 tbsp olive oil
- salt
- Step 5
Melt the butter in a small saucepan over low heat. Off the heat, stir in the za'atar, grated garlic and a pinch of flaky salt. Set aside somewhere warm with a brush.
5 min
- 4 tbsp unsalted butter
- 2 tbsp za'atar
- 1 clove garlic
- flaky salt
- Step 6
Heat the grill to medium-high (about 450°F) and scrape the grates clean. Punch the dough down and divide it into 4 pieces. On a floured counter, roll or stretch each into a rough oval about 8 inches long and 1/4 inch thick. Keep them on a floured tray and brush the tops lightly with oil.
10 min · 450°F
- Step 7
Lay the breads oiled side down directly on the grate. Grill until they puff and the underside is blistered with dark grill marks, 2 to 3 minutes. Flip and grill the second side 1 to 2 minutes more. Work in batches if they don't all fit.
5 min
- Step 8
Brush each hot flatbread generously with the za'atar butter and sprinkle with a little flaky salt. Stack them on a board, spoon the labneh into a bowl, drizzle with olive oil, and serve right away for tearing and dipping.
2 min
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026