1. Make the Baladi Bread Dough

1. In a bowl, combine whole wheat flour, all-purpose flour, yeast, and salt.
2. Add olive oil and gradually pour in warm water until a soft dough forms.
3. Knead 8–10 minutes until smooth and elastic.
4. Cover and let rise 1 hour, until doubled in size.

2. Shape the Bread

1. Divide the dough into 6 equal balls.
2. Dust with flour and roll each into thin discs about 6–7 inches wide.
3. Place onto a floured tray and cover until ready to cook.

3. Cook the Bread

Option A: Stovetop (Traditional)

1. Heat a cast-iron pan or skillet over medium-high heat.
2. Cook each bread 1–2 minutes per side until puffed and golden.

Option B: Oven-Baked

1. Preheat oven to 500°F (260°C).
2. Place dough discs on a hot baking sheet or pizza stone.
3. Bake 2–3 minutes, until bread puffs.

4. Assemble with Labneh and Zaatar

1. Spread a generous layer of labneh over warm baladi bread.
2. Drizzle with olive oil.
3. Sprinkle zaatar evenly on top.
4. Add optional vegetables or herbs if desired.

5. Serve

• Serve immediately as breakfast or part of a mezze platter.
• Great alongside olives, tea, fresh vegetables, or grilled meats.