Air Fryer Labneh and Cucumber Breakfast Flatbread with Dill
Crispy-edged whole wheat flatbread topped with creamy labneh, fresh cucumber, and bright dill—ready in under 30 minutes in the air fryer. A Levantine-inspired breakfast that delivers Mediterranean flavors and satisfying texture in one hand-held package.
Steps
Before you start
- Preheat your air fryer to 380°F (193°C) for at least 3 minutes
- Have all toppings prepped and ready before cooking so you can assemble quickly while flatbreads are warm
- Pat cucumber slices dry on paper towels to prevent soggy bread
Mix and knead dough
- In a small bowl, combine whole wheat flour, all-purpose flour, salt, and instant yeast.
- Pour in the warm water and olive oil.
- Stir with a fork until shaggy dough forms, then knead by hand in the bowl for 2 minutes until just combined and slightly sticky (do not overwork).
- The dough should come together but remain slightly tacky.
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Ready when: Shaggy, slightly tacky dough that just barely holds together
Tip: Warm water activates the yeast quickly so the dough is ready to shape in minutes, not hours.
Rest and rise
- Cover the bowl loosely with a damp kitchen towel and let the dough rest at room temperature for 5 minutes.
- This brief rest allows the flour to fully hydrate and makes the dough easier to shape.
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Ready when: Dough looks slightly puffed and feels more cohesive
Divide and shape flatbreads
- Turn the dough onto a lightly floured work surface and gently divide it into 4 equal portions.
- Working with one piece at a time, gently flatten it with your hands into a thin oval or circle roughly 5×6 inches (13×15 cm), about ¼ inch (0.5 cm) thick.
- Place each shaped flatbread on a small square of parchment paper to prevent sticking.
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Ready when: Four thin, evenly flattened ovals ready for air frying
Tip: If dough resists shaping, let it rest for 1 minute, then try again. Don't stretch it so thin it tears.
Brush with oil
- Lightly brush the top side of each flatbread with olive oil using a pastry brush.
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Ready when: Even light coating of oil on all four flatbreads
Tip: A light brush of oil helps them brown and crisp evenly in the air fryer.
Air fry first sideOven 380°F / 195°C
- Working in batches if necessary to avoid crowding (your air fryer basket should fit 2–3 flatbreads comfortably), place flatbreads oil-side up in the preheated 380°F (193°C) air fryer basket.
- Air fry for 6 minutes until the bottoms are light golden and the tops are set but still pale.
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Ready when: Bottoms are golden and crisp; tops are no longer wet-looking
Tip: If your air fryer is small, cook flatbreads in two batches rather than overcrowding, which prevents proper crisping.
Flip and finish cookingOven 380°F / 195°C
- Flip each flatbread over (the parchment may come off during flipping—that's fine).
- Return them to the air fryer and cook for another 6 minutes at 380°F (193°C) until both sides are golden brown and the bread sounds hollow when tapped.
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Ready when: Both sides golden brown; bread is crisp and sounds hollow
Tip: Tapping the flatbread tells you it's cooked through—soft flatbread indicates more time is needed.
Cool slightly
- Transfer the cooked flatbreads to a clean cutting board or wire rack and let them rest for 2–3 minutes.
- They will crisp up further as they cool slightly.
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Ready when: Flatbreads are warm but no longer hot, and slightly firmer to the touch
Tip: Assembling toppings while bread is still warm helps them adhere better.
Assemble with labneh and cucumber
- While flatbreads are still warm, spread roughly 3 tablespoons (45 g) of labneh evenly across each one, leaving a ½-inch (1 cm) border.
- Arrange cucumber slices in a single overlapping layer on top of the labneh, distributing them evenly.
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Ready when: Each flatbread is evenly topped with labneh and cucumber slices
Tip: Dry cucumber slices prevent the bread from becoming soggy; pat them with paper towels just before using.
Garnish and serve
- Sprinkle each flatbread generously with fresh chopped dill, a pinch of sumac (if using), and cracked black pepper.
- Drizzle lightly with a touch more olive oil if desired.
- Serve immediately while still warm.
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Ready when: Flatbreads are beautifully garnished and ready to eat
Tip: Add dill and garnishes just before serving so they stay bright and don't wilt from the warmth.
Good to know
Tips
- For extra flavor, add ½ teaspoon of za'atar or nigella seeds to the dough before kneading.
- If you don't have an air fryer, you can cook these flatbreads in a 400°F (200°C) oven on a preheated sheet pan for 8–10 minutes, or in a dry skillet over medium-high heat for 2–3 minutes per side until light golden.
- Labneh is available in most Middle Eastern markets and many supermarkets with Mediterranean sections. If you cannot find it, strain Greek yogurt through a fine-mesh strainer lined with cheesecloth for 2–4 hours until thickened.
- Sumac adds a tart, lemony note that brightens the dish without acidity; it's optional but highly recommended if you have it on hand.
Make ahead
The dough can be mixed and shaped up to 4 hours ahead, covered with plastic wrap, and refrigerated. Air fry directly from the cold state, adding 1–2 minutes to the cooking time. Labneh and cucumber can be prepped 2 hours ahead and stored separately in the refrigerator until assembly.
Storage & reheating
Best enjoyed fresh and warm. Leftover flatbreads (without topping) can be stored in an airtight container at room temperature for 1 day or frozen for up to 3 months. Reheat in a 350°F (175°C) air fryer or toaster oven for 3–4 minutes until crisp. Store labneh and cucumber separately in the refrigerator for up to 3 days; assemble fresh as needed.
Substitutions
- labneh (strained yogurt) → Thick Greek yogurt (strained through cheesecloth for 30 minutes if too loose) or cream cheese. Labneh has a tangy, slightly salty flavor that is iconic to Levantine cuisine, but Greek yogurt is a close substitute with similar creaminess.
- fresh dill → Fresh mint, parsley, or a mix of both. These herbs offer different flavor profiles but maintain the fresh, bright quality the recipe needs. Use the same amount by volume.
- English cucumber → Zucchini (very thinly sliced) or diced tomato. Both add freshness and crunch; zucchini is closer in texture and mildness, while tomato adds acidity and can be used in place or mixed with cucumber.
- whole wheat flour → Spelt flour or all-purpose flour (use 1¾ cups / 210 g total). Spelt gives a slightly nutty flavor; using all-purpose flour will result in a lighter, less hearty flatbread.
