|Preparation||20 mins (plus overnight straining)|
For The Labneh Dip
500g good quality Greek yogurt
1 bulb of garlic
Extra virgin olive oil
2 tablespoons Dukkah
2 small red onions, finely sliced into rings
2 tablespoons red wine vinegar
½ bunch of mixed soft herbs (mint, dill, parsley), leaved picked
You will also need a muslin-lined sieve
For The Flatbreads
450g self-raising flour, plus extra for dusting
Sea salt and freshly ground black pepper
The Labneh - Start the labneh the day before.
Put the yogurt and a generous pinch of salt into a bowl and mix. Spoon the yogurt into a muslin-lined sieve set over a bowl.
Pull up the corners of the muslin and make it into a little bag, by tying it together with a piece of string.
Place everything together into the fridge for 24 hours (the bowl will catch the moisture that drains out).
The next day, preheat the oven to 200c/180c fan/gas 6.
Trim the top of the bulb of garlic, place in a piece of tin foil and drizzle with a little olive oil and a pinch of salt. Wrap up tightly in the foil and roast for 50 minutes, until soft.
While garlic is roasting, place the sliced red onions into a mixing bowl and pour in the red wine vinegar along with a pinch of sea salt. Scrunch together with your hands until the salt is dissolved and the onions go a lovely pink colour. Place to one side.
Remove the strained yogurt from the muslin and tip into a bowl, squeeze in the roasted garlic and mix together.
Spoon onto a serving plate, generously drizzle over extra virgin olive oil and sprinkle with dukkah.
Tip the flour into a mixing bowl with a pinch of salt and pepper. Using a fork to combine, slowly pour in the water, switching to your hands when the dough comes together.
Tip onto a lightly floured surface and gently knead for a couple of minutes until the dough is smooth. Divide into 12 and roll into balls.
Using a floured rolling pin, roll each ball into a circle, roughly 15cm by 15cm.
Place a large frying pan on a medium-high heat. When the pan is hot, cook each flatbread one at a time for 1-2 minutes on each side, until puffed up and charred.
When ready to serve, put the onions into a bowl, leaving behind the pink vinegar. Scatter over mixed herbs and serve.