Baked Laffa with Labneh and Za'atar with homemade labneh

👨‍🍳 Method

For the homemade labneh ✓ Homemade · or skip – back to store-bought

1. 1
   Mix the yogurt with the salt.
2. 2
   Line a strainer with a double layer of cheesecloth set over a bowl, pour in the yogurt and tie up the ends of the cloth.

   ColanderCheeseclothBowl
3. 3
   Refrigerate 24 hours, until the labneh is thick.

   Refrigerator

   💡The longer the yogurt strains, the thicker the labneh: a day for a spread, and another day or two for balls.
4. 4
   Spread on a plate, make a well and drizzle the olive oil over it and sprinkle with the za'atar.

   Plate

For the Dough base

1. 5
   Mix the flour, yeast, sugar and salt in a large bowl.

   Bowl
2. 6
   Add the lukewarm water and Knead about 8 minutes, until the dough is smooth, pliable and doesn't stick to your hands.

   BowlStand 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. 7
   Cover and Let rise 1 hour in a warm place, until the dough doubles in size.

   Plastic 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. 8
   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. 9
   Preheat the oven to 250°C (480°F).

   Oven

   💡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. 10
   Divide the dough into 4 balls and roll each ball into a circle thin.

   Rolling pin

   💡Dough that springs back needs rest: cover the balls for 10 minutes and the gluten relaxes.
3. 11
   Spread the za'atar in oil over the dough.
4. 12
   Bake 8–12 minutes, until the edges are golden.

   OvenBakeware

   💡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. 13
   Spread the labneh over each bread and serve warm.