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Garlic Labneh Flatbreads with Steak and Blood Oranges

Garlic Labneh Flatbread with Steak and Blood Oranges

This Garlic Labneh Flatbread features homemade flatbreads decked out with labneh seasoned with garlic confit, seared steak, blood oranges, black olives, and fresh parsley.
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Prep Time 30 minutes
Cook Time 45 minutes
Draining Time for the Labneh 3 hours
Servings: 4
Course: Main Course
Ingredients Equipment Method

Ingredients
  

Garlic Confit
  • 2 heads garlic cloves separated and peeled
  • 2 cups olive oil or enough to fully immerse the garlic cloves
  • 2 bay leaves
  • 4 sprigs fresh thyme
Labneh
  • 5 cloves garlic confit see above
  • 3/4 tsp salt
  • 1 ½ cups full-fat Greek yogurt
Flatbread
  • 1¼ cups luke warm water try not to exceed 115°F
  • 2 ¼ tsp active dry yeast
  • 1 tbsp sugar
  • ¾ cup Greek yogurt
  • 2 tbsp olive oil
  • 2 tsp salt
  • ¼ cup flat-leaf parsley coarsely chopped
  • 3 ½ - 4 cups all-purpose flour
Toppings
  • 2 NY Strip Steaks cooked to the desired doneness, thinly sliced
  • 2 blood oranges skin removed, sliced
  • ½ cup black olives
  • 10-12 sprigs flat-leaf parsley

Equipment

  • Large Cast Iron Skillet
  • Cheesecloth

Method
 

For the Confit
  1. Place the garlic cloves in a large skillet. Pour the oil over top. Make sure the cloves are fully immersed, adding more oil if necessary.
  2. Add the bay leaves and thyme and place the skillet over medium heat, until bubbles begin to break the surface. Reduce the heat to low and cook the garlic in the gently simmering oil for 20 -25 minutes or until the cloves are soft enough to be easily pierced by a fork.
  3. Transfer the cloves to a jar and pour the oil over top. The cloves will keep immersed in oil for a month. You can use the oil in place of regular olive oil as well.
For the Labneh
  1. Place the garlic confit and salt in a bowl and mash them together to form a thick paste. Add the paste to the yogurt and stir to combine.
  2. Wrap the yogurt in three layers of cheesecloth to form a bundle. Suspend the bundle from the shelf in the fridge over a bowl or attach to the faucet of the sink and let drip for 3-5 hours or until thick.
  3. Take the labneh out of the cheesecloth and transfer it to a bowl. Refrigerate until ready to use.
For the Flatbread
  1. Pour the water, sugar, and yeast into a large bowl. Let sit for 10 minutes or until foamy.
  2. Stir in the yogurt, olive oil, and salt. Add parsley and begin adding the flour 1 cup at a time. You can integrate the flour using a dough hook or a wooden spoon and your hands.
  3. Once a dough forms, transfer it to a well floured-surface and knead any remaining flour into the dough. You may not need the full four cups. The dough will feel tacky but not sticky. It should be looser than a regular bread dough.
  4. Divide the dough into 8 pieces and cover with a kitchen towel. Let rest for 15 minutes.
  5. When the 15 minutes have passed, roll each piece out and brush with a little olive oil. Place the flatbread in the center of a hot cast-iron skillet over medium heat, oil-side-down. Brush the other side of the flatbread with additional olive oil.
  6. When the bread begins to bubble, flip and cook until golden. About 3 minutes per side. Transfer the bread to a plate and repeat with the remaining dough. Keep the flatbreads warm until ready to serve.
To Assemble
  1. Spread the labneh over the flatbreads generously. Arrange the steak, orange slices, olives, and parsley on top and finish with a sprinkling of sesame seeds. Serve immediately.