A fresh and flavorful flatbread that combines creamy labneh, aromatic zaatar, crisp vegetables, and herbs for a simple yet impressive dish. I love how quickly it comes together and how it can be served as an appetizer, light lunch, or even a shareable snack for entertaining.

Why You’ll Love This Recipe

I enjoy this flatbread because it’s refreshing, versatile, and bursting with flavor. The creaminess of the labneh pairs perfectly with the earthy zaatar and fruity olive oil, while the crisp cucumber and radish add crunch and brightness. It’s a recipe I turn to when I want something quick, light, and satisfying without sacrificing taste. Plus, it’s a beautiful dish to serve to guests since it looks elegant but takes only minutes to prepare.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 pack naan or pita bread

• 1 quart labneh or Greek yogurt

• 1/2 cup zaatar

• 1/2 cup extra virgin olive oil

• 1 cucumber, thinly sliced

• 2 radishes, thinly sliced

• 1 bunch mint

• 2 pinches sea salt

Directions

1. Heat a skillet with a drizzle of olive oil. Warm the pita or naan until golden brown, about 5–7 minutes.

2. Spread 2–3 tablespoons of labneh (or Greek yogurt) over each warm flatbread.

3. Mix zaatar with olive oil, then drizzle or sprinkle generously over the labneh.

4. Arrange cucumber and radish slices neatly on top.

5. Scatter fresh mint leaves across the flatbread.

6. Finish with a drizzle of extra virgin olive oil and a sprinkle of sea salt.

7. Slice and enjoy immediately.

Servings and timing

This recipe makes 4 servings. It takes about 10 minutes to prep and 10 minutes to cook, for a total of 20 minutes.

Variations

I like to switch things up by adding cherry tomatoes or roasted peppers for extra color and sweetness. Sometimes I use hummus instead of labneh when I want a dairy-free option. For a heartier version, I top it with grilled chicken or crumbled feta. If I’m entertaining, I cut the flatbread into small squares to serve as bite-sized appetizers.

storage/reheating

I find this flatbread tastes best fresh, but if I have leftovers, I store them in an airtight container in the refrigerator for up to one day. To reheat, I lightly warm the bread in a skillet or oven, then refresh the toppings with extra herbs and a drizzle of olive oil.

FAQs

Can I make this flatbread ahead of time?

I prefer to prepare the bread and toppings separately and assemble just before serving, so everything stays fresh and crisp.

What is labneh, and can I substitute it?

Labneh is a strained yogurt with a thick, creamy texture. I like to substitute it with Greek yogurt or even cream cheese when I don’t have labneh on hand.

Can I bake the flatbread instead of using a skillet?

Yes, I often bake naan or pita in a 375°F oven for 5–7 minutes until golden and warm.

Is zaatar easy to find?

I usually find zaatar in Middle Eastern grocery stores, specialty spice shops, or even online. If I can’t find it, I make my own blend with thyme, sesame seeds, sumac, and salt.

Can I add protein to make this a main meal?

Absolutely. I like to add grilled chicken, lamb, or even smoked salmon to make the flatbread more filling.

Conclusion

This labneh and zaatar flatbread is one of my favorite quick recipes because it’s easy, colorful, and packed with flavor. I love serving it for casual gatherings or enjoying it as a light lunch during the week. With creamy labneh, crunchy vegetables, and fragrant spices, it’s a dish that always feels fresh and satisfying.