Labneh, Cucumber and Za’atar Flatbread
Cool labneh, cucumber, tomato and za’atar on warm flatbread; almost all of the preparation can be done before bed.
Why it works for Sehri
- A useful no-cook option apart from warming the bread.
- The vegetables add crunch and freshness, while labneh gives the filling a creamy texture.
- Everything can be laid out family-style, so each person can build their own wrap.
Ingredients
- 200 g labnehor very thick Greek yoghurt
- 2 wholemeal flatbreads
- 1/2 cucumberthinly sliced
- 1 small tomatosliced
- 1 tbsp za’atar
- 1 tbsp olive oil
- 1 tbsp fresh mintchopped
- 1 tsp lemon juice
Method
- 1Prepare the vegetables3 min
Slice the cucumber and tomato and chop the mint.
- 2Season the labneh2 min
Stir the lemon juice and half the mint into the labneh.
- 3Warm the bread3 min
Warm the flatbreads in a dry pan for about 60 to 90 seconds per side.
- 4Assemble3 min
Spread with labneh, add cucumber and tomato, sprinkle with za’atar and the remaining mint, then drizzle with olive oil and fold.
Notes that make the difference
- Pat very juicy tomato slices dry so the bread does not become soggy.
- Keep the components separate until serving if preparing the night before.
Storing and reheating
Prepared vegetables and labneh keep refrigerated overnight. Assemble just before eating.
Substitutions
- No labneh: use thick Greek yoghurt mixed with a pinch of salt.
- Add sliced boiled egg if you want a larger meal.
Cooking times assume a standard domestic hob and oven and will vary with your equipment. No nutritional figures are given: calculating them reliably needs the exact brand and weight of every ingredient, and an invented number would be worse than none. If you are managing a health condition, follow your doctor’s dietary advice.
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