Labneh Flatbread Recipe

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.

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.

Knead the Dough

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

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.

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.

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.

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.

Marinate the Eggplant

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

Grill the Eggplant

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

Prepare the Chive Oil

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

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.

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.

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.