Ingredients
- 2 flatbreads or naan
- 1 cup labneh
- 2 tablespoons olive oil
- 1 clove garlic, finely minced
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh dill or mint, chopped
- 1/2 teaspoon dried oregano or za’atar
- Salt and black pepper, to taste
- Red chili flakes (optional)
- Lemon zest (optional)
Directions
Step 1:
Preheat oven to 375°F (190°C) or heat a skillet over medium heat.
Step 2:
In a bowl, mix labneh with garlic, salt, and pepper.
Step 3:
Spread the labneh mixture evenly over the flatbreads.
Step 4:
Drizzle olive oil over the top and sprinkle with herbs, oregano or za’atar, and chili flakes.
Step 5:
Bake for 8–10 minutes or heat in skillet until warmed and slightly crisp.
Step 6:
Finish with lemon zest if desired and serve warm.
