Levantine cuisine · Breakfast & Eggs

Manakish bi Labneh

Thin yeast flatbreads, spread thickly with labneh after baking, topped with olive oil and fresh mint.

Ingredients · for 4 servings

• 400 g flour
• 1 packet dry yeast (7 g)
• 1 tsp sugar
• 1 tsp salt
• 250 ml lukewarm water
• 5 tbsp olive oil
• 300 g labneh (or drained Greek yogurt)
• 1 bunch mint
• 1 tsp sumac
• 100 g black olives

Instructions

1. Mix flour, dry yeast, sugar, and salt, add the lukewarm water with 2 tbsp olive oil, and knead everything for 8 min into a smooth, soft dough.
2. Cover the dough and let it rise in a warm place for 60 min, until it has doubled in volume.
3. Preheat the oven with a baking sheet inside to 250°C top/bottom heat and divide the dough into four equal balls.
4. Roll out each ball on a little flour into a flatbread of about 20 cm diameter, prick several times with a fork, and bake on the hot sheet for 6–8 min, until the edge is light brown and the bread has puffed up.
5. Cut the mint leaves into fine strips and stir the labneh with 1 tbsp olive oil until smooth, so it spreads easily.
6. Spread the still-warm flatbreads thickly with labneh, drizzle with the remaining olive oil, top with mint, sumac, and olives, and serve cut into pieces.