Baked Laffa with Labneh and Za'atar

👨‍🍳 Method

For the Dough base

1. 1
   Mix the flour, yeast, sugar and salt in a large bowl.

   Bowl
2. 2
   Add the lukewarm water and Knead about 8 minutes, until the dough is smooth, pliable and doesn't stick to your hands.

   ⚙ KneadingBowlStand mixer

   💡For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
3. 3
   Cover and Let rise 1 hour in a warm place, until the dough doubles in size.

   ⚙ ProofingPlastic wraporKitchen towel

   💡Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.

For the Za'atar in oil

1. 4
   Mix the za'atar and olive oil into a spreadable paste.

   💡Spread the za'atar on only just before baking: it burns easily, so bake in a hot oven for a short time.

To assemble

1. 5
   Preheat the oven to 250°C (480°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 6
   Divide the dough into 4 balls and roll each ball into a circle thin.

   ⚙ Dividing into Balls and RollingRolling pin

   💡Dough that springs back needs rest: cover the balls for 10 minutes and the gluten relaxes.
3. 7
   Spread the za'atar in oil over the dough.
4. 8
   Bake 8–12 minutes, until the edges are golden.

   ⚙ BakingOvenBakeware

   💡A very hot oven and a short bake: the dough puffs and turns golden before the za'atar has time to burn.

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
5. 9
   Spread the labneh over each bread and serve warm.