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Labneh and Roasted Grape Flatbreads

Easy Labneh and Roasted Grape Flatbreads with a Sweet Twist

A delightful balance of creamy labneh and roasted grapes on warm flatbreads, perfect as an appetizer or snack.
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Prep Time 15 minutes
Cook Time 30 minutes
Rising Time 1 hour
Total Time 1 hour 45 minutes
Servings: 4 flatbreads
Course: Appetizer
Cuisine: Mediterranean
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Flatbread
  • 2 cups All-purpose flour provides a tender, chewy base perfect for holding toppings.
  • 1 packet Active dry yeast helps the flatbreads rise lightly for a soft texture.
  • 1 cup Warm water activates yeast and forms the dough.
  • 2 tablespoons Olive oil keeps the flatbread moist while adding a subtle fruity note.
  • 1 teaspoon Salt balances flavors and enhances dough taste.
For the Roasted Grapes
  • 2 cups Red grapes roasting caramelizes their natural sweetness for a burst of flavor.
  • 2 tablespoons Honey a drizzle to accentuate the grapes’ sweet, roasted notes.
  • 1 tablespoon Fresh thyme adds an herbaceous contrast that brightens the sweet grapes.
For the Labneh Topping
  • 1 cup Labneh creamy, tangy, and the heart of this delicious flatbread recipe.
  • 1 teaspoon Lemon zest adds refreshing brightness to the labneh spread.
  • 1 teaspoon Sea salt flakes a sprinkle enhances the overall flavor punch.
Optional Garnishes
  • 1/4 cup Toasted pistachios lend a crunchy texture and nutty flavor that pairs beautifully with grapes.
  • 1/4 cup Fresh mint leaves a cooling finish that lifts the dish’s aroma and appeal.

Equipment

  • Large bowl
  • Medium Bowl
  • Parchment-lined baking sheet
  • Oven
  • Floured surface

Method
 

Directions
  1. Combine warm water (110°F) and active dry yeast in a small bowl. Stir gently and let sit for 5 minutes until frothy and bubbly.
  2. In a large bowl, whisk flour and salt. Stir in yeast mixture and olive oil until it forms a shaggy dough. Knead on a floured surface about 5 minutes until smooth and elastic.
  3. Place dough in an oiled bowl, cover with a clean towel, and let rest in a warm spot for 1 hour or until it has doubled in size.
  4. Preheat oven to 450°F. Divide dough into 4 pieces, roll into thin rounds. Brush with olive oil and bake on a hot sheet for 8–10 minutes until golden brown.
  5. In a medium bowl, coat red grapes with honey, fresh thyme leaves, and a light pinch of salt.
  6. Spread grapes on a parchment-lined baking sheet. Roast at 400°F for 15–20 minutes until they burst and caramelize into jammy, sweet clusters.
  7. Stir labneh with lemon zest until smooth and aromatic. Spread evenly over warm flatbreads.
  8. Spoon the roasted grapes and any sticky juices over the labneh layer. Sprinkle sea salt flakes.
  9. Finish each flatbread with toasted pistachios and mint leaves. Slice into wedges and enjoy warm.

Nutrition

Serving: 1flatbreadCalories: 200kcalCarbohydrates: 30gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 200mgPotassium: 200mgFiber: 1gSugar: 5gVitamin C: 5mgCalcium: 2mgIron: 5mg

Notes

Optional: Drizzle extra honey before serving for added sweetness.

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