Jul 14 2026
Restaurants›Gypsy Kitchen›Labneh Flatbread Recipe

Labneh Flatbread Recipe

Inspired by Gypsy Kitchen
Time2h
Serves4

Harissa grilled eggplant, chive oil, fresh dill, pickled shallots, on grilled flatbread

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Ingredients

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Flatbread

Harissa Grilled Eggplant

Chive Oil

Pickled Shallots

Garnish

Method

Flatbread

  1. 1

    Prepare the Dough

    In a small bowl, dissolve the active dry yeast in warm water and let it sit for about 5 minutes until frothy.

  2. 2

    Mix the Ingredients

    In a large bowl, combine all-purpose flour and salt. Add the yeast mixture and olive oil. Mix until a dough forms.

  3. 3

    Knead the Dough

    Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.

  4. 4

    Let it Rise

    Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

  5. 5

    Shape the Flatbreads

    After rising, punch down the dough and divide it into 4 equal pieces. Roll each piece into a circle or oval shape.

  6. 6

    Grill the Flatbreads

    Preheat a grill over medium-high heat. Grill each flatbread for about 3-4 minutes on each side until charred and cooked through.

Harissa Grilled Eggplant

  1. 7

    Prepare the Eggplant

    Slice the eggplant into rounds about 1/2 inch thick. Sprinkle with salt and let sit for about 15 minutes to draw out moisture. Rinse and pat dry.

  2. 8

    Marinate the Eggplant

    In a bowl, mix the harissa paste and olive oil. Brush this mixture onto both sides of the eggplant slices.

  3. 9

    Grill the Eggplant

    Grill the eggplant slices over medium heat for about 4-5 minutes on each side until tender and charred.

Chive Oil

  1. 10

    Prepare the Chive Oil

    In a blender, combine the chives and olive oil. Blend until smooth. Season with salt to taste.

Pickled Shallots

  1. 11

    Prepare the Pickling Liquid

    In a saucepan, combine white vinegar, water, sugar, and salt. Bring to a boil and stir until the sugar and salt dissolve.

  2. 12

    Pickle the Shallots

    Slice the shallots thinly and place them in a jar. Pour the hot pickling liquid over the shallots. Let cool to room temperature, then refrigerate for at least 1 hour.

Assembly

  1. 13

    Assemble the Labneh Flatbread

    Spread labneh on the grilled flatbreads. Top with grilled eggplant, drizzle with chive oil, and finish with pickled shallots and fresh dill.

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