Grilled Sumac Flatbread with Fresh Berry Labneh

What Makes This Special

This recipe brings a bright and summery twist to a classic Middle Eastern flatbread by grilling it for a smoky flavor and topping it with tangy sumac. The real star is the homemade labneh, made ultra-refreshing by swirling in a quick berry compote for both color and taste. It’s a feast for the eyes and palate—perfect for a summer gathering or an impressive picnic treat.

Ingredients

We’re using a classic yeasted flatbread base, enlivened with aromatic sumac. The berry labneh delivers creamy, tangy, and fruity notes—balancing the warm, savory bread. Every element is chosen for freshness, vibrance, and authenticity.

For the Dough

• Bread flour: For a chewy, robust crumb.
• Yeast: Instant yeast keeps things easy and consistent.
• Sea salt: For essential flavor.
• Olive oil: Adds moisture and subtle fruitiness.
• Warm water: Activates the yeast.
• Sumac: Zesty and citrusy, a Middle Eastern staple.

For the Berry Labneh

• Greek yogurt: Full-fat for creaminess—strained to create labneh.
• Fresh berries: Choose your favorite summer berries for color and brightness.
• Honey: Adds floral sweetness.
• Lemon zest: Enhances the berry notes.
• Sea salt: A tiny pinch sharpens the flavors.

Instructions

Step 1: Make the Labneh (Start Early)

Labneh needs time to strain, so begin this step first. Line a fine mesh sieve or colander with cheesecloth and set it over a bowl. Spoon 200g Greek yogurt into the center, sprinkle with a pinch of sea salt, and bring up the edges of the cheesecloth to form a bundle. Tie or twist and let drain in the fridge for 1–2 hours until thick and spreadable.

Why? Straining removes whey, creating a creamy, spreadable cheese with concentrated flavor—essential for a luscious topping.

Step 2: Prepare the Berry Compote

While the labneh strains, place 120g of the berries, 20g honey, and lemon zest in a small saucepan. Cook gently over medium heat, stirring occasionally, until the berries break down and form a chunky compote (about 5–7 minutes). Remove from heat and cool completely.

Why? This compote infuses the labneh with color, flavor, and a burst of summer freshness.

Step 3: Mix and Knead the Dough

In a large mixing bowl, combine 350g bread flour, 7g yeast, and 8g salt. Mix briefly, then add 180ml warm water and 25ml olive oil. Stir with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8–10 minutes until smooth, elastic, and only slightly tacky. Place in an oiled bowl, cover, and let rise in a warm spot for 1 hour or until doubled in size.

Why? Kneading develops gluten for structure, while the rise creates lightness.

Step 4: Shape the Flatbreads

Punch down the dough and divide into 6 equal pieces (about 90g each). Roll each into a ball, then flatten with your palm. Using a rolling pin, roll each piece into an oval or round, about 18cm long and 0.5cm thick. Place on parchment-lined trays and cover with a towel while you prep the grill.

Why? Smaller breads fit easily on the grill and cook evenly.

Step 5: Grill the Flatbreads

Preheat your grill or grill pan to high and brush with olive oil. Working in batches, lay the flatbreads directly onto the grill grates. Brush the tops lightly with olive oil and sprinkle with sumac. Grill for 2–3 minutes per side until puffed, lightly charred, and cooked through. Transfer to a clean kitchen towel and keep covered so they stay warm and pliable.

Why? Grilling adds smoky flavor and gorgeous char marks, while sumac’s acidity balances the bread’s richness.

Step 6: Assemble the Berry Labneh

Unwrap the labneh and transfer to a bowl. Stir in half the cooled berry compote, swirling gently to create a marbled effect. Taste and add extra honey if desired. Reserve the remainder of the berries for garnish.

Why? Marbling keeps the visual vibrant and lets each bite surprise you.

Step 7: Serve and Garnish

Serve the grilled flatbreads warm, spread generously with berry labneh, and top with fresh berries, a drizzle of honey, and fresh mint leaves. Enjoy immediately for maximum freshness and contrast.

Pro Tips

• High-heat grilling: Ensure your grill or pan is very hot for beautiful char and quick cooking—this keeps the bread soft inside.
• Don’t overwork the dough: Roll gently; overworking makes the bread tough.
• Labneh texture: For extra-smooth labneh, strain overnight.

Troubleshooting

Flatbread not puffing? Check that your grill is hot enough; a lower temp can dry out the bread before it puffs. Also, make sure your dough rested fully (if rushed, it won’t rise properly).

Labneh too thin? If your labneh is runny, it needs more time to strain—return it to the fridge for another hour or more.

Variations

• Zaatar topping: Swap sumac with zaatar spice blend for an earthy, herbal note.
• Nutty labneh: Stir toasted pistachios or walnuts into the labneh for crunch and richness.
• Spicy twist: Add a sprinkle of Aleppo pepper or chili flakes to the flatbread for gentle heat.

Storage

Store leftover flatbreads, wrapped tightly, at room temperature for up to 2 days. Reheat on a grill or pan to refresh. Berry labneh should be kept in an airtight container in the fridge and enjoyed within 3 days for best flavor and texture.

This bread is as lively as summer itself—colorful, zesty, and perfect for sharing. Happy grilling!