Name: Za'atar Pita with Garlic Labneh
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M1DT0H0M0.000S
Yield: 6 servings, with extra za'atar
Ingredients: 3 cups (750 milliliters) full fat plain yogurt; 1 garlic clove, finely minced; 3/4 teaspoon kosher salt; 1 1/2 cups (210 grams) bread flour, plus more if needed; 1/2 cup (65 grams) whole wheat flour; 2 teaspoons (10 grams) sugar; 1 teaspoon instant yeast; 1/2 teaspoon kosher salt; 3/4 cup (180 milliliters) warm water; 1 tablespoon (15 milliliters) olive oil, plus more for the bowl; 1 tablespoon ground cumin; 1 tablespoon dried oregano; 1 tablespoon sesame seeds; 1 tablespoon sumac; 2 teaspoons dried thyme; 1 teaspoon dried marjoram (or extra oregano); 1 teaspoon kosher salt; 1/2 teaspoon ground coriander; 1/2 teaspoon freshly ground black pepper or crushed red pepper; Fresh mint; Extra-virgin olive oil; Fresh or quick pickled cucumber, tomatoes, turnip, and/or onions; Olives

Directions

For the labneh: Line a fine-mesh sieve with a clean kitchen towel or a few layers of cheesecloth and place over a bowl. Stir together the yogurt, garlic and salt and pour it into the lined sieve. Fold the overhanging towel or cheesecloth over the yogurt and place a heavy can on top. Transfer to the fridge to drain for 24 to 48 hours or until the mixture is a thick and spreadable consistency. Discard any of the whey that drains off and transfer to a sealable container to store in the fridge for up to 3 weeks.
For the pita: Stir together the bread flour, whole wheat flour, sugar, instant yeast and kosher salt in a large bowl or the bowl of a stand mixer. Make a well in the center and add the warm water and olive oil. Mix into a shaggy dough. Knead the dough until smooth and springy, about 3 to 4 minutes, adding more flour if needed, then transfer to a lightly greased bowl, cover with a dinner plate and set in a warm place to rise until doubled in size, 1 to 1 1/2 hours.
Meanwhile, make the za'atar by combining the cumin, oregano, sesame seeds, sumac, thyme, marjoram, salt, coriander and pepper or crushed red pepper in a small jar. Shake well to combine.
When the dough has risen, punch it down, turn it out onto a lightly floured work surface, and divide it into six equal balls. Roll each piece into a 1/4- to 1/2-inch-thick oval or round then place on a large baking sheet lined with parchment paper. Sprinkle each with a pinch of za'atar and lightly press in to adhere. Cover with a clean kitchen towel and set aside in the warm place to rise slightly, 20 to 30 minutes.
Meanwhile, preheat your oven to 500 degrees F (260 degrees C).
Bake the pitas just until very puffy but not yet golden, 5 to 6 minutes. Remove the pita to a wire rack to cool.
To serve, spoon the labneh into a serving bowl and scatter with more za'atar and some fresh mint, drizzle with extra-virgin olive oil and serve with the pita, some fresh or pickled vegetables and a few olives.

Za'atar Pita with Garlic Labneh

Ingredients

Labneh:

Pita:

Za’atar/Garnish:

Directions

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