- Make the labneh. Place a sieve over a bowl and line with 2 slightly overlapped coffee filter bags or a clean muslin cloth. Mix the 1ltr yogurt with the salt and place into the lined sieve. Let the yogurt drain in a cool place for at least 4 hours. The longer it is left, the firmer and creamier the labneh becomes.
- Make the flatbreads. Mix the flour with a pinch of salt and the yogurt until it comes together into a dough. Turn onto a lightly floured surface and knead for a few minutes until smooth and soft. Return to a floured bowl, cover and leave for 30 minutes.
- Divide the dough into eight and form each into a small ball.
- Heat a non-stick frying pan without oil over a medium-high heat. Roll out a ball of dough into a 3mm-thick circle. Transfer to the hot frying pan and cook for 1-2 minutes, until the bread begins to rise and brown on the bottom. Flip and cook on the other side for 1 minute. Lower the heat if the bread starts to darken too much. Keep the bread warm in a clean tea towel while cooking the remaining flatbreads.
- Heat the avocado oil in a small saucepan over a medium-high heat. Fry the fresh coriander for 30 seconds until crispy. Remove from the hot oil and transfer to a plate lined with a paper towel and leave to drain.
- Scoop the labneh from the sieve onto a serving platter and spread out with a spoon. Divide the GEM® avocado wedges over the labneh. Drizzle with the oil used to cook the coriander and garnish with the ground cumin and fried coriander leaves. Serve with the flatbreads.
You can make the flatbreads in advance then reheat them in a hot frying pan.