Servings: 6 flatbreads
For the Flatbread:
- 10 ounces (about 2 cups) bread flour
- 1 teaspoon kosher salt
- 1/2 teaspoon instant or rapid-rise yeast
- 2 teaspoons sugar
- 2 tablespoons extra-virgin olive oil
- 6 1/2 ounces (about 3/4 cup plus 1 tablespoon) yogurt or whole milk
- ½ Cup of Collected Foods Zaatar
- Extra-virgin olive oil, for brushing and drizzling
- 3/4 cup labne (see note)
For the Flatbread:
- Combine flour, salt, yeast, and sugar in the bowl of a stand mixer and whisk until combined.
- Add olive oil and the yogurt or milk and knead with a dough hook at low speed, until dough comes together into a smooth ball. Dough should stick slightly to the bottom of the bowl as it kneads (add slightly more yogurt or milk as necessary). Continue to knead for 5 minutes.
- Transfer the dough to a clean bowl, cover tightly with plastic wrap, and allow to rise at room temperature until roughly doubled in volume, about 2 hours.
- Turn dough out onto a floured work surface. Using a bench scraper or a knife, cut the dough into 6 equal pieces. Roll each piece into a ball, then place on a well-floured surface (leaving a few inches of space between each one) and cover with a floured cloth. Allow dough to rise at room temperature until doubled in volume, about 2 hours.
- Set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.
- Working with one ball of dough at a time, stretch dough with floured hands or a rolling pin into an oblong or circle roughly 10 inches long and 6 inches wide. Once you have 2 or 3 pieces stretched, lay them out directly above the hot side of the grill. Cook without moving, popping any large air bubbles with a knife or the edge of a spatula or pizza peel, until the bottom side is charred in spots and light golden brown. Flip with a large spatula, pizza peel, or tongs and cook until the other side is charred and browned. Remove bread from the grill, transfer to a large plate, and cover with a clean dish towel to keep warm while you cook the remaining bread.
- Brush finished flatbreads with olive oil and sprinkle generously with the Collected Foods Za'atar.
- Place labne in a serving dish, drizzle with olive oil, and sprinkle with Collected Foods Za'atar.
- Serve bread with labne immediately.
- For a much quicker, easier version, use store-bought flatbreads reheated on the grill until crisp and blistered on both sides, about 1 minute per side. Brush with olive oil and za'atar as directed.
- Labne is a Middle Eastern strained yogurt. If unavailable, use strained Greek yogurt instead.