fluffy coriander labneh flatbread
But Brittany, do I need to use coriander? No, you don’t, but also when you get soft serve, do you need to put on sprinkles? thought so.
I love making bread but hate the 17 rise-and-shape steps that so many bread recipes require; this flatbread recipe only has ONE! Woot woot. Less time waiting, more time eating.
INGREDIENTS
3 cups all-purpose flour
3 tsp. active-dry yeast (or 1 packet, I just like things yeasty)
3/4 cup warm water
2 tsp. sugar
1/2 cup labneh or greek yogurt
2 tbsp. olive oil
1 tsp. salt
1 tbsp. ground coriander*
*the answer is yes, you can use whatever spice you love here
DIRECTIONS
In a large bowl, combine yeast, sugar, and water and whisk. Let sit for 5-10 minutes until frothy.
Add in remaining ingredients and mix with a wooden spoon until a shaggy dough forms; it’s ok if it’s not smooth yet. Cover with plastic wrap and a towel and let rise until doubled in size, about 1 hour.
Turn dough out on a well floured surface and cut into 8 equal sized pieces. Form each piece into a ball by pulling the sides into the center, almost like you’re about to tie a bow. Put ball seam-side down.
Heat a nonstick skillet on medium-high heat. Take one dough ball and press down with the palm of your hand, then roll out into a circle about 1/8” thick using a rolling pin. Add a little cooking spray or olive oil to the skillet and cook flatbread, flipping halfway through, for 3-4 minutes on each side or until browned. Repeat for remaining dough balls; store finished breads in a clean towel to keep warm.
store: in a resealable plastic bag or airtight container in the fridge for up to 3 days.
diet: vegetarian
eat it with: creamy hummus, or honestly any dip.
labneh flatbread with creamy hummus
