Flatbread with labneh and black olives
How fun is it to make your own flatbread? This recipe makes it easy. Serve the flatbread with homemade labneh and top it with black olives.
Delicious served with a salad or a hearty soup on a hot day. It's a refreshing and quick dish that's not too heavy. Traditionally, labneh is made with strained yogurt, but to maintain a quick cooking time, we decided not to use that this time. The flavor, however, remains just as delicious.
Preparation
Finely chop the parsley and dill. Peel and mince the garlic.
Mix the flour with the baking powder and add 200g of Greek yogurt and half the parsley. Knead until a dough ball forms.
Divide the dough into 5cm pieces and roll them out to 5mm thick to create an oval pancake.
Heat a pan with 2 tablespoons of olive oil and fry the flatbread on both sides for 6 minutes until golden brown and cooked through.
Meanwhile, in a bowl, combine the remaining yogurt with the World Spice Blend - Za'atar, half the dill, and finely chopped garlic. Garnish with the remaining olive oil and half the black olives.
Serve the flatbread with the labneh and remaining parsley, dill, and black olives.
Variatietip
Vervang de zwarte olijven door granaatappelpitten of zongedroogde tomaten voor een verfrissende en verrassende variant.
Ingredients
- 5 takken platte peterselie
- 3 takken dille
- 1 teen knoflook
- 260 g bloem
- 1 tl bakpoeder
- 500 g Griekse yoghurt 10% vet
- 3 el extra vierge olijfolie
- 1 el World Spice Blend - Za’atar
- 80 g zwarte olijven zonder pit
