If you’ve never heard of Labneh before, it’s basically a spreadable yoghurt cheese. Its thick, creamy and has a delicious tangy taste.
The tanginess of the labneh combined with the saltiness of the feta cheese is perfectly balanced out by the fresh hit of lemon juice. You can really get creative with which toppings you want to add. The caramelized onions add a little sweetness and the toasted nuts and seeds some crunch. My only advice for the spread is to make sure you use a full fat soft feta cheese. Danish feta works well. As for the yoghurt flatbread. I love using Milkwood Farm Products’ Double Cream Strained Yoghurt when making these flatbreads, the rich creaminess of the yoghurt results in a softer texture dough and a fluffy inside once the flatbread has been cooked. I’m sure you’ve seen many variations of this super easy
yoghurt dough. Its popular with reason, its so easy and never fails. Serve the Labneh spread with warm strips of flatbread. Every time I’ve made this recipe, its was polished
by my guests, so this one’s for sure a crowd pleaser!
You will need:
Measuring spoons
Medium sized mixing bowl x 2
Electric mixer
Rolling pin
Non-stick frying pan
Ingredients:
For the spread:
280 g Labneh, Milkwood Farm Products
150g Soft Plain Feta cheese
2Tbsp Fresh Lemon juice
½ tsp Lemon zest
2Tbsp Olive Oil
Pinch of salt
For the topping:
50 g Red salad onions or a small red onion diced
1Tbsp Brown sugar
40g Cashew nuts, unsalted
30g Sunflower seeds
For the Yoghurt flatbread:
½ c Milkwood Double Cream Strained Yoghurt
± 2c Self-Raising White Flour
½ tsp Salt
Method:
For the spread, crumb the feta cheese into a medium sized mixing bowl, add the labneh, lemon juice, zest and olive oil and combine together using an electric mixer until you have a smooth and fluffy texture. Add salt to taste. Set aside and prepare the topping.
Slice the salad onions, or dice the onion, if you’re using a regular red onion. Over medium heat, in a non-stick frying pan, sprinkle the brown sugar over the onions and allow the sugar to start melting before stirring. Stir occasionally, making sure the onions are coated with sugar. Once all the sugar has clearly dissolved and caramelized, transfer the onions to a small ramekin and allow to cool before adding it to the spread. Roughly chop the cashew nuts and together with the sunflower seeds, in a dry, non-stick pan, roast the nuts until golden brown in color. Be careful, as they burn quite quickly… usually as soon as you turn your back on them for some reason.
For the yoghurt flatbread, combine the yoghurt, salt and self-raising flour into a medium sized mixing bowl. Use a spoon to combine together, once you have a roughly shaped ball, tip it out onto a surface dusted with flour. I find its easier to knead your dough this way and to ensure the flour is properly mixed through. The dough does not need much kneading, basically just enough to make sure everything is mixed together. If the dough feels too wet and sticks to your hands, add a little bit more flour. The end result should be a soft dough that you can easily roll out. Cut your dough into six equal parts. Don’t worry if they’re not exactly the same, cause you’re going to cut them up into strips once they’re cooked. Roll out each piece dough to about 1cm in thickness.
Now… learn form my mistakes (it took a few frustrating attempts to click this), do not stack the rolled-out flatbread on top of each other after you’ve rolled them out. They will stick together and you’ll end up with an odd shaped ball and will just have to
restart the process.
Place your non-stick frying pan over medium heat and drizzle in some olive oil, not too much as the flatbread will absorb the oil and you’ll have greasy flatbread. When you see bubbles forming on the top of your flatbread, you can flip it over. If you need it, you can add a few drops of olive oil before cooking the next batch.
Once cooked, slice into strips, or triangles. Add the toppings to the Labneh dip and serve immediately with the warm flatbread. I’m salivating just thinking of this… yum!
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