Flatbreads on wood board with radish, Labneh and garnish

Smoked Trout Topped Labneh with Skillet Flatbread

Inspired
Serving Time Icon 1hr 15 min
Serves Number Icon Serves 8

These flatbreads are tender and perfect to enjoy with this refreshing twist on local, Ontario Labneh. Although Labneh is similar to Greek yogurt, Labneh is actually a bit thicker resembling a spread and is made of cow's milk rather than goat's milk. Its tangy and creamy flavour goes well with savoury flavours such as delicious Smoked Trout. If smoked trout is unavailable in your area, use any of your favourite smoked fish or smoked meat as a topping!

Prep 15 MIN

Cook 30 MIN

Rest 30 min

CHILL 24 Hrs

Ingredients

Skillet Flatbread Ingredients

Method

Step 1

Stir together yogurt and ricotta cheese. Scrape mixture into a fine mesh sieve lined with a coffee filter. Set sieve over a bowl and cover with plastic. Refrigerate overnight or up to 2 days.
 

Step 2

Skillet Flatbread: In a large bowl, whisk together flour, salt and baking powder. Make a well in the centre of the flour mixture. Add yogurt, egg and melted butter. Using a fork, whisk together and slowly start stirring in the flour until a soft sticky dough forms.
 

Step 3

Dump out dough onto a floured work surface and knead gently for about 2 minutes until smooth dough forms. Cover lightly and let rest for 15 minutes. Divide dough into 8 pieces and roll each piece into an 7 inch (17.5 cm) circle. Roll up into a cylinder and make into a coil. Repeat with all the dough. Let rest for 15 minutes.
 

Step 4

Using a rolling pin, roll out dough into a thin round about 6 inches (15 cm). Place a large nonstick skillet over medium low heat and melt some of the cubed butter. Place 2 pieces of dough in pan and cook for about 4 minutes or until deep golden brown. Turn over and cook for another 3 minutes or until golden brown. Repeat with remaining butter and dough.

(Make-ahead: Let cool, wrap in foil and refrigerate for up to 3 days. Warm in 300 F (160 C) oven in foil for about 15 minutes.)
 

Step 5

Stir dill, garlic, salt and pepper into labneh and spread over skillet flatbread. Sprinkle with smoked trout and radishes to serve. Garnish with dill springs and cut into wedges to serve.

Nutritional Information

One Serving 1/8th Recipe

Calories 360
Protein 15 g
Carbohydrates 27 g
Fat 21 g
Saturated Fat 13 g
Trans Fat 0.5 g
Cholesterol 95 mg
Sodium 740 mg
Fibre 1 g
Sugars 1 g
Savour Ontario Kitchen
Written by

Savour Ontario Kitchen

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