Za'atar Labneh Breakfast Flatbread
A warm flatbread spread with creamy labneh, za'atar and olive oil, finished with tomatoes and mint for a savoury Middle Eastern breakfast.
We love how the creamy labneh melts slightly against the hot bread, while the olive oil pools in the za'atar and the juicy tomatoes and fresh mint add brightness. It's the kind of breakfast that's easy enough for a weekday but special enough for a lazy weekend brunch.
Feel free to use homemade or store-bought flatbreads—both work beautifully. If you have extra labneh, it keeps well in the fridge and is wonderful on toast, with eggs, or as a dip.
Ingredients
- 4 small flatbreads (or 2 large, halved)
- 250 g labneh
- 4 tablespoons extra-virgin olive oil, plus extra for drizzling
- 4 teaspoons za'atar
- 2 medium ripe tomatoes, thinly sliced
- 1/4 small red onion, very thinly sliced (optional)
- A handful of fresh mint leaves
- Flaky sea salt, to taste
- Freshly ground black pepper, to taste
- Optional: a squeeze of lemon juice
Instructions
- Preheat the oven to 200°C (180°C fan) or warm the flatbreads in a dry frying pan over medium heat until soft and pliable.
- If using the oven, wrap the flatbreads in foil and warm for 5–8 minutes, or until heated through.
- While the bread warms, spoon the labneh into a small bowl and stir in 1 tablespoon of the olive oil and a pinch of salt until smooth and spreadable.
- In another small bowl, mix the za'atar with the remaining 3 tablespoons of olive oil to make a loose paste.
- Spread the labneh generously over each warm flatbread, leaving a small border.
- Drizzle the za'atar oil over the labneh, then arrange the tomato slices on top.
- Scatter over the red onion, if using, and the mint leaves. Season with flaky salt and black pepper.
- Add a squeeze of lemon juice if you like, and serve immediately.
Cook’s tips
- Warm the flatbreads just before serving so the labneh softens slightly against the heat.
- Use a light hand with the salt—za'atar and labneh can both be salty.
- For extra crunch, toast the flatbreads directly over a gas flame for a few seconds on each side.
Substitutions
- Labneh: full-fat Greek yogurt strained for a few hours, or whipped feta.
- Za'atar: a mix of dried thyme, sesame seeds and sumac.
- Mint: fresh parsley, dill or torn basil.
- Tomatoes: cherry tomatoes halved, or sliced cucumber.
Storage & reheating
Store leftover labneh in an airtight container in the fridge for up to 5 days; assemble flatbreads fresh.
Frequently asked questions
Can I make this without labneh?
Yes—thick Greek yogurt or whipped feta are good substitutes. If using Greek yogurt, strain it for a few hours to thicken.
What is za'atar?
Za'atar is a Middle Eastern spice blend typically made with dried thyme, sesame seeds, sumac and salt. It has a nutty, tangy, herbal flavour.
Can I prepare this ahead of time?
You can mix the labneh and za'atar oil up to a day ahead and store them in the fridge. Warm the flatbreads and assemble just before serving.
Is this recipe suitable for vegans?
No, as written it contains dairy labneh. For a vegan version, use a plant-based yogurt strained overnight and mixed with a little lemon juice.
