These pitas with za’atar are ideal for dipping in this homemade garlic labneh. Easy to make and so much tastier than store-bought, your friends and family will love these baked options.
| Level: | Easy |
| Total: | 1 day |
| Active: | 35 min |
| Yield: | 6 servings, with extra za’atar |
Ingredients
- 3 cups (750 milliliters) full fat plain yogurt
- 1 garlic clove, finely minced
- 3/4 teaspoon kosher salt
- 1 1/2 cups (210 grams) bread flour, plus more if needed
- 1/2 cup (65 grams) whole wheat flour
- 2 teaspoons (10 grams) sugar
- 1 teaspoon instant yeast
- 1/2 teaspoon kosher salt
- 3/4 cup (180 milliliters) warm water
- 1 tablespoon (15 milliliters) olive oil, plus more for the bowl
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 tablespoon sesame seeds
- 1 tablespoon sumac
- 2 teaspoons dried thyme
- 1 teaspoon dried marjoram (or extra oregano)
- 1 teaspoon kosher salt
- 1/2 teaspoon ground coriander
- 1/2 teaspoon freshly ground black pepper or crushed red pepper
- Fresh mint
- Extra-virgin olive oil
- Fresh or quick pickled cucumber, tomatoes, turnip, and/or onions
- Olives
Instructions
- For the labneh: Line a fine-mesh sieve with a clean kitchen towel or a few layers of cheesecloth and place over a bowl. Stir together the yogurt, garlic and salt and pour it into the lined sieve. Fold the overhanging towel or cheesecloth over the yogurt and place a heavy can on top. Transfer to the fridge to drain for 24 to 48 hours or until the mixture is a thick and spreadable consistency. Discard any of the whey that drains off and transfer to a sealable container to store in the fridge for up to 3 weeks.
- For the pita: Stir together the bread flour, whole wheat flour, sugar, instant yeast and kosher salt in a large bowl or the bowl of a stand mixer. Make a well in the center and add the warm water and olive oil. Mix into a shaggy dough. Knead the dough until smooth and springy, about 3 to 4 minutes, adding more flour if needed, then transfer to a lightly greased bowl, cover with a dinner plate and set in a warm place to rise until doubled in size, 1 to 1 1/2 hours.
- Meanwhile, make the za’atar by combining the cumin, oregano, sesame seeds, sumac, thyme, marjoram, salt, coriander and pepper or crushed red pepper in a small jar. Shake well to combine.
- When the dough has risen, punch it down, turn it out onto a lightly floured work surface, and divide it into six equal balls. Roll each piece into a 1/4- to 1/2-inch-thick oval or round then place on a large baking sheet lined with parchment paper. Sprinkle each with a pinch of za’atar and lightly press in to adhere. Cover with a clean kitchen towel and set aside in the warm place to rise slightly, 20 to 30 minutes.
- Meanwhile, preheat your oven to 500 degrees F (260 degrees C).
- Bake the pitas just until very puffy but not yet golden, 5 to 6 minutes. Remove the pita to a wire rack to cool.
- To serve, spoon the labneh into a serving bowl and scatter with more za’atar and some fresh mint, drizzle with extra-virgin olive oil and serve with the pita, some fresh or pickled vegetables and a few olives.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 316 |
| Total Fat | 12 g |
| Saturated Fat | 4 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 3 g |
| Sugar | 8 g |
| Protein | 11 g |
| Cholesterol | 17 mg |
| Sodium | 507 mg |