This Lebanese flatbread brings together the perfect balance of crisp crust, creamy labneh, salty akawi cheese, and aromatic za’atar. It’s an easy-to-make dish that looks impressive and delivers bold Mediterranean flavors in every bite. Whether served as a snack, appetizer, or light meal, this flatbread offers a unique twist that will quickly become a favorite in your kitchen.
Why You’ll Love This Recipe
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Crunchy, golden crust with soft and melty toppings.
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Delicious blend of Middle Eastern flavors from the za’atar and labneh.
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Customizable with different cheeses, herbs, and spice blends.
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Perfect for entertaining or casual meals—easy to make and slice for sharing.
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Light and satisfying, whether served hot or at room temperature.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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1 batch of thin-crust yeast dough (enough for two half-sheet pans or two 12-inch rounds)
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8 tablespoons olive oil (divided, for drizzling and finishing)
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2 tablespoons coarse salt (divided)
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8 ounces labneh (4 ounces per flatbread)
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4 tablespoons za’atar spice blend (2 tablespoons per flatbread)
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2 cups shredded akawi cheese (1 cup per flatbread, soaked overnight to remove salt)
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Extra olive oil for brushing the pans or pizza stone
Directions
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Prepare the Dough
Make your preferred thin-crust yeast dough the day before. After it rises, refrigerate it overnight to develop flavor. The dough should be soft, elastic, and able to stretch thinly without tearing. -
Soak the Cheese
Akawi cheese is very salty due to the brine it’s stored in. To reduce the saltiness:-
Cut the cheese into chunks and soak it in a bowl of cold filtered water overnight.
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Change the water once or twice.
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The next day, drain, pat dry, and shred the cheese. Set aside.
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Preheat the Oven
Set your oven to 400°F (200°C). Place a pizza stone inside if you’re using one to preheat with the oven. -
Shape the Dough
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Divide the dough into two equal portions.
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Lightly brush two half-sheet pans with olive oil or dust a peel with flour if using a pizza stone.
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Stretch each portion of dough thinly to cover the surface of the pan or stone. Be gentle to avoid tearing.
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Assemble the Flatbreads
For each flatbread:-
Drizzle 4 tablespoons olive oil over the surface.
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Sprinkle 1 tablespoon coarse salt evenly across the dough.
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Drop spoonfuls of labneh (about 4 ounces) evenly across the surface.
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Sprinkle 2 tablespoons za’atar over the labneh.
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Add 1 cup shredded akawi cheese over the top.
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Sprinkle another 1 tablespoon za’atar over the cheese.
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Drizzle another 4 tablespoons of olive oil over the entire flatbread.
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Bake the Flatbreads
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Place the pans in the oven or transfer the flatbread onto the pizza stone.
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Bake for 12 to 20 minutes, or until the crust is golden brown and the cheese is bubbling and slightly golden.
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Finish and Serve
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Remove from the oven.
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Drizzle a final 2 tablespoons of olive oil over each flatbread.
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Let it rest a few minutes, then slice and serve warm or at room temperature.
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Servings and timing
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Servings: Makes 2 large flatbreads (each serves 3–4 people)
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Prep Time: 20 minutes (excluding overnight dough and cheese soaking)
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Bake Time: 12–20 minutes
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Total Active Time: 30–35 minutes
Variations
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Cheese Swap: Use mozzarella, feta, or shredded kasseri if you can’t find akawi.
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Add Toppings: Thinly sliced tomatoes, olives, or caramelized onions add extra flavor.
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Spicy Kick: Sprinkle chili flakes or drizzle chili oil before baking.
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Herb Boost: Mix chopped fresh thyme or oregano into the za’atar.
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Vegan Version: Use plant-based yogurt for labneh and vegan cheese substitutes.
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Flatbread Base: Try whole wheat or spelt flour dough for a heartier crust.
Storage/Reheating
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Refrigerator: Store leftovers in an airtight container for up to 2 days.
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Freezer: Wrap tightly in foil or plastic and freeze for up to 1 month.
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Reheating: Reheat in a 375°F (190°C) oven for 5–7 minutes until the crust crisps up. Avoid the microwave, as it makes the crust soggy.
FAQs
What does akawi cheese taste like?
Akawi cheese is a soft white cheese with a mildly salty, milky flavor. It melts well and has a texture similar to mozzarella when shredded.
Can I use store-bought dough?
Yes, store-bought pizza dough or flatbread dough works well. Just make sure to stretch it thinly and let it rest at room temperature before shaping.
What if I can’t find labneh?
You can make labneh by straining plain Greek yogurt overnight in cheesecloth. Or use cream cheese thinned slightly with yogurt.
Is za’atar spicy?
No, za’atar is not spicy. It has a tangy, earthy, and herby flavor thanks to ingredients like thyme, oregano, sesame seeds, and sumac.
Can I make this ahead of time?
You can prepare all components ahead—soak the cheese, make the dough, and store toppings separately. Assemble and bake just before serving.
Can I add meat to this flatbread?
Yes, thin slices of cooked chicken, ground lamb, or seasoned beef can be added before baking for a heartier version.
How do I keep the crust from getting soggy?
Make sure to preheat your oven well and bake until the crust is golden and crisp. Avoid using too much labneh or overly wet toppings.
What can I serve with this flatbread?
It pairs well with soups, salads, grilled meats, or part of a mezze platter with hummus, olives, and tabbouleh.
Is this dish kid-friendly?
Yes, the mild cheese and herby za’atar make it flavorful but not overwhelming. You can reduce the za’atar slightly for pickier eaters.
How can I make the crust extra crispy?
Use a pizza stone or steel and bake at a slightly higher temperature (425°F/220°C) for a few minutes longer, watching closely to prevent burning.
Conclusion
This Lebanese flatbread is a celebration of texture and flavor—crispy, creamy, herby, and cheesy all at once. It’s easy to customize, simple to prepare, and perfect for both casual meals and special occasions. Whether you’re new to Middle Eastern flavors or already love za’atar and labneh, this recipe brings something deliciously unique to your table.
