Gluten-Free Manouche with Za'atar and Labneh

Ingredients

• 2 cups Gluten-Free Flour Blend
• 0.5 cup Tapioca Starch
• 2 tsp Baking Powder
• 0.5 tsp Salt
• 2 tbsp Olive Oil
• 1 cup Warm Water
• 4 tbsp Za'atar Spice Blend
• 1 cup Labneh (Strained Yogurt)
• 2 tbsp Olive Oil (for topping)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to about 230°C.
2. 2In a large bowl, whisk together the gluten-free flour blend, tapioca starch, baking powder, and salt.
3. 3Add the olive oil and warm water to the dry ingredients and mix until a dough forms. It may be slightly sticky.
4. 4Divide the dough into 4 equal portions.
5. 5On a lightly floured surface (using gluten-free flour), roll each portion into a thin circle, about 20.32 cm in diameter.
6. 6Place the dough circles on baking sheets lined with parchment paper.
7. 7Brush each circle with olive oil and sprinkle generously with Za'atar spice blend.
8. 8Bake for 12-15 minutes, or until the edges are golden brown and the flatbread is cooked through.
9. 9Let cool slightly, then top with a generous dollop of Labneh and a drizzle of olive oil.
10. 10Serve warm.

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