Zaatar Flatbread with Labneh

One thing I devour when I’m traveling in the middle east is anything made with zaatar. It’s one of my favorite spices and I love it on a flatbread with tasty dipping sauce or hummus. Sadly, many times I can’t find fully vegan versions so I’ve created a vegan zaatar flatbread with labneh recipe we can all enjoy!

Flatbread

• 2 cups all purpose flour (gluten free if desired, I used Bob’s Red Mill all purpose gluten free)
• 2 teaspoons active dry yeast
• 1 teaspoon salt
• 1/4 cup water, lukewarm
• 1/4 cup water to add in for desired consistency
• 1 cup zaatar spice
• 1/2 cup olive oil plus some to coat the bowl
• Flour for the kneading surface (you may use gluten free or corn meal)

Dissolve the yeast in 1/4 cup water and let it sit for about 15 minutes.

In a large bowl mix flour and salt and give it a quick stir. Add in dissolved yeast and using your hands start kneading it all, incorporating all the ingredients well.

Add 1 tablespoon water at a time from the extra 1/4 cup while kneading the dough until you’ve reached the desired dough consistency. You don’t want a sticky dough.

Transfer the dough into lightly oiled bowl and cover with a kitchen towel. Let it rise in a warm spot for 2 hours. After 2 hours, the dough should have doubled in size.

In a small bowl, mix zaatar with olive oil and set aside.

Deflate the dough by kneading and place on a floured surface, fold it using your hands a few times.

Preheat the oven at 350F.

Divide the dough into 8 equal parts and roll each of them out into desired thickness and size, like little pizzas.

Smear a tablespoon of the zaatar oil mixture on each of the discs. Spread well by using the back of the spoon in a circular motion leaving about half an inch from the side of the bread, just like sauce on a pizza.

Bake directly on the rack or on a slotted pizza pan for 12 to 15 minutes depending on how crunchy you like it.  Serve with labneh (recipe below). You can slice into long pieces like breadsticks too for easier dipping ; )

Labneh

• 1 cup vegan plain yogurt, drained
• 1/4 cup fresh mint, finely chopped
• 1 tablespoons dry mint
• 2 cloves garlic, minced
• 2 taplespoons olive oil

In a small pan, saute the garlic in olive oil for about a minute. Remove from heat and allow to cool until it reaches  room temperature.

Add all the ingredients into a bowl and stir to mix well. Chill in the fridge for an hour before serving.