INGREDIENTS
- 500g natural yoghurt (Moo Foods recommended)
- 2 teaspoons sumac
- 1 teaspoon ground cumin
- 2 lemons, zested
- Salt
- Extra virgin olive oil (Rio Vista Nothing But Olive Oil recommended)
- 100g blanched almonds, crushed
- 1 tablespoon coriander seeds, crushed
- 490ml warm water
- 7g (1 sachet) dry yeast
- 780g plain flour
- Fresh oregano, for garnish
Serves 2
METHOD
Labneh
- Line a strainer with a chux cloth and place it over a bowl.
- Spoon the yoghurt into the lined strainer, pressing it gently.
- Fold the cloth over the yoghurt and place a small plate on top to add pressure.
- Refrigerate overnight, allowing the whey to drain into the bowl.
- The next morning, transfer the thickened yoghurt to a mixing bowl.
- Stir in the cumin, sumac, lemon zest and salt. Adjust seasoning to taste.
- Set aside until ready to serve.
Garnish
- In a small saucepan, preheat the extra virgin olive oil over medium heat, ensuring there is 1cm of oil covering the base of the pan.
- Add crushed almonds and coriander seeds to the hot oil.
- Cook until the almonds have browned slightly.
- Remove from the heat and add a pinch of salt.
Flatbread
- In a large mixing bowl, whisk together warm water and yeast.
- Add the flour, a dash of olive oil and pinch of salt.
- Mix by hand or with a stand mixer until combined.
- Knead for 8–10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with cling film and let it rise until doubled in size in a warm spot.
- Once risen, divide the dough into 10–12 equal portions and shape each into a ball.
- Place the dough balls on an oiled tray, cover with cling film, and let them rest for another 20–30 minutes.
- Preheat a heavy-bottomed frying pan over medium heat.
- Lightly oil a work surface and roll out each dough ball to ½ cm thickness.
- Add a small amount of oil to the pan and cook each flatbread for 2–3 minutes per side, until golden with slight charring.
To Serve
- Spoon the labneh into a serving bowl, using the back of the spoon to create a well in the centre.
- Dress labneh with the almonds and coriander seed oil mix for an added crunch.
- Arrange the warm flatbreads around the bowl, drizzle with the almond and coriander flavoured oil, a pinch of salt and oregano.
Join Jane Reilly and Head Chef Eddie Noble as they showcase the best-kept food secrets of Norwood Payneham & St Peters—explore local favourites, discover signature dishes and download the free Recipe Card Booklet to try them at home. Visit npsp.sa.gov.au for more.
