To Serve: Form the za’atar mixture by combining oregano, thyme, savory, sesame seeds, sumac, and salt in a small bowl and stirring with fingers until homogenous. Brush finished flatbreads with olive oil and sprinkle generously with the za’atar mixture. Place labne in a serving dish, drizzle with olive oil, and sprinkle with za’atar. Serve bread with labne immediately.
Special equipment
grill, stand mixer or food processor
Notes
For a much quicker, easier version, use store-bought flatbreads reheated on the grill until crisp and blistered on both sides, about 1 minute per side. Brush with olive oil and za’atar as directed. Labne is a Middle Eastern strained yogurt that can be found in most high-end grocery stores, such as Whole Foods, or in specialty markets. If unavailable, use strained Greek yogurt instead. Store-bought pre-mixed za’atar can be used in place of the homemade version. Use 1/2 cup total. If using commercial za’atar, salt content will vary; adjust according to taste. If you cannot find sumac, add 1 teaspoon grated lemon zest to the mixture in its place.
