Griddled Flatbread with Za'atar and Labneh

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Warm griddled flatbread brushed with olive oil and za'atar, served with tangy labneh for a simple Mediterranean snack or appetizer. This Mediterranean-inspired recipe, ready in about 90 minutes, turns all-purpose flour, instant yeast, warm water into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 280 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 75 min Cook: 15 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 2 cups all-purpose flour, 1 tsp instant yeast, and 1 tsp salt. Gradually add 3/4 cup warm water and 1 tbsp olive oil, mixing until a soft dough forms.
  2. Step 2: Knead the dough on a floured surface for 8 minutes until smooth and elastic. Place the dough in an oiled bowl, cover with a cloth, and let rise for 1 hour until doubled.
  3. Step 3: Divide dough into 4 equal pieces and roll each into a 7-inch circle.
  4. Step 4: Heat a cast-iron griddle or skillet over medium-high heat. Brush one side of each flatbread with remaining 2 tbsp olive oil and sprinkle 2 tbsp za'atar evenly over the oiled side.
  5. Step 5: Place each flatbread za'atar-side down on the hot griddle and cook for 2-3 minutes until golden and puffed. Flip and cook the other side for 1-2 minutes.
  6. Step 6: Mix 1 cup labneh with 1 tsp lemon juice and serve alongside the warm flatbreads for dipping.

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