Sourdough Ramadan Herb and Cheese Filled Flatbread Cushions
Pillowy pan-fried flatbread cushions filled with a savory mixture of tangy labneh, crumbled feta, fresh mint, and sumac. Made with sourdough discard, these za'atar-dusted pockets are perfect for breaking fast at Iftar or serving as a warm appetizer. The crispy exterior gives way to a tender, herb-flecked interior that's both comforting and elegant.
- Prep
- 25 min
- Cook
- 20 min
- Wait
- 30 min
- Total
- 1 hr 15 min
- Makes
- 8 filled flatbreads (about 4 inches each)
Steps
Before you start
- Bring sourdough discard to room temperature if it was refrigerated
- Have labneh and feta at room temperature for easier mixing
- Measure out fresh herbs and have them finely chopped
- Preheat your cast iron or nonstick skillet over medium heat while you prepare the dough
Mix the dough
- In a medium mixing bowl, combine the room-temperature sourdough discard, lukewarm water, and all-purpose flour.
- Stir with a spoon or bench scraper until no dry flour remains and the mixture forms a shaggy, wet dough.
- Cover with a towel and let rest for 10 minutes.
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Ready when: No dry flour remains and dough is cohesive
Tip: A wet dough is easier to work with than a stiff one; these flatbreads should be tender, not tough.
Add salt and oil
- After the rest, add the fine sea salt and 2 tablespoons (30 ml) of extra-virgin olive oil to the dough.
- Mix thoroughly by hand or with the bench scraper, folding the dough over itself 8–10 times, until the salt and oil are fully incorporated and the dough is smoother and slightly less shaggy.
- It should still be quite soft.
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Ready when: Salt and oil are fully distributed, dough is slightly smoother
Tip: Fold gently; you are not kneading. The sourdough will develop enough structure for these soft flatbreads.
Prepare the filling
- In a small bowl, combine the room-temperature labneh, crumbled feta cheese, chopped fresh mint, chopped fresh parsley, ground sumac, and black pepper.
- Mix gently until evenly combined.
- The filling should be creamy with visible flecks of herb and cheese.
- Taste and adjust seasoning if needed.
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Ready when: Filling is uniform, creamy, and herbaceous
Tip: Do not overmix; gentle folding keeps the texture light and preserves the herbs' vibrant color.
Bulk ferment the dough
- Cover the dough bowl with a damp towel and let it rest at room temperature for 20 minutes.
- The dough will soften and may rise slightly, though sourdough discard–based doughs typically rise more slowly than yeasted doughs.
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Ready when: Dough appears slightly softer and jiggles when bowl is tapped
Tip: If your sourdough discard was very cold, use warm water to speed fermentation.
Divide and shape the dough
- Turn the dough out onto a lightly oiled work surface.
- Using a bench scraper, divide it into 8 equal portions (each about 2 oz / 55 g).
- Gently round each portion into a ball by rolling it on the oiled surface.
- Do not knead aggressively; keep them soft.
- Space them on parchment paper, cover loosely with a damp towel, and let them rest for 5 minutes so they relax and are easier to stretch.
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Ready when: Dough balls are rounded and relaxed
Tip: Keep the dough covered to prevent a dry skin from forming, which would crack when you stretch it.
Flatten and fill each cushion
- Working with one dough ball at a time, flatten it gently with your fingers into a 3-inch (7.5 cm) round.
- Place about 1 tablespoon (15 g) of filling in the center.
- Carefully fold the edges up and over the filling, pinching and sealing at the top to create a small pouch.
- Turn seam-side down and gently flatten the cushion to about 4 inches (10 cm) wide and ½ inch (1.25 cm) thick.
- Repeat with remaining dough balls and filling.
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Ready when: All cushions are sealed, filled, and evenly flattened
Tip: Do not overfill; a tablespoon of filling per cushion prevents leakage during pan-frying. Seal seams firmly so the cheese does not escape.
Heat the skillet
- Heat a 10–12 inch (25–30 cm) cast iron or nonstick skillet over medium heat for about 2 minutes.
- When hot, add 1 tablespoon (15 ml) of extra-virgin olive oil and let it coat the pan evenly.
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Ready when: Oil is hot and shimmers; it smells fragrant but not smoking
Tip: Medium heat ensures the flatbreads cook through without burning the outside. If the heat is too high, the exterior will char before the filling warms.
Pan-fry the first batch
- Carefully place 4 filled cushions into the hot oiled skillet, seam-side down.
- Cook for 3–4 minutes without moving them, until the bottom is golden brown and crispy.
- Flip gently and cook the other side for 2–3 minutes until puffed and golden.
- The filling should feel warm to a gentle touch through the bread.
- Transfer to a serving platter and tent loosely with foil to keep warm.
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Ready when: Both sides are golden brown, bread is puffed and springs back lightly when pressed, filling is warm
Tip: Resist the urge to flip early; a golden crust gives the flatbread structure and prevents the filling from leaking.
Pan-fry the second batch
- Add the remaining tablespoon (15 ml) of olive oil to the skillet and cook the remaining 4 cushions the same way: 3–4 minutes on the first side, 2–3 minutes on the second, until both sides are golden and the flatbreads are puffed.
- Transfer to the platter with the first batch.
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Ready when: Both sides are golden brown, bread is puffed, filling is warm throughout
Tip: If the skillet is too hot, reduce heat slightly to medium-low. If the pan looks dry between batches, add a bit more oil.
Finish with za'atar and serve
- While the flatbread cushions are still warm, sprinkle the za'atar blend generously over the tops.
- Serve immediately, while the bread is still soft and the cheese is warm and slightly melted.
- These are best enjoyed fresh and warm.
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Ready when: Za'atar adheres to the warm flatbread surface
Tip: The za'atar adds a final bright, lemony-herbal note. Apply it just before serving so it doesn't lose its color.
Good to know
Tips
- Sourdough discard works beautifully here because it adds subtle fermented flavor without requiring a long rise. If your discard was recently fed and very active, you may see slight bubbling during the short fermentation; this is fine.
- These flatbreads are at their absolute best served warm, so time your pan-frying so they are ready just before your guests sit down to eat. If needed, you can keep them warm, loosely covered with foil, for up to 15 minutes.
- The soft dough is intentional—do not be tempted to add extra flour if it feels wet. The fermentation and the brief rest periods will develop enough structure, and a soft dough yields tender, pillowy flatbreads.
- For a crowd, you can shape and fill the cushions ahead of time, then pan-fry them in batches right before serving. This makes a great appetizer for Iftar gatherings.
Make ahead
You can prepare the dough and filling up to 4 hours ahead. Keep the dough covered in an oiled bowl at room temperature; it will slowly ferment. Store the filling in an airtight container in the refrigerator. Bring both to room temperature and shape and fill the cushions just before cooking for best results.
Storage & reheating
Leftovers keep in an airtight container at room temperature for up to 4 hours. Refrigerate for up to 2 days; reheat gently in a skillet over low heat for 1–2 minutes per side to restore the flatbread's softness and warm the filling. Do not freeze; the texture will suffer. These are best eaten fresh.
Substitutions
- labneh (thick strained yogurt) → Full-fat Greek yogurt mixed with a pinch of salt and lemon juice. Labneh is strained yogurt, so Greek yogurt is a close substitute; add lemon juice for the characteristic tang.
- fresh mint leaves → Additional fresh parsley or a combination of dill and mint. If mint is unavailable, use extra herbs from your garden or market. Mint can be reduced or omitted if you prefer a less herbal flavor.
- crumbled feta cheese → Ricotta salata or a sharp white cheese like halloumi. Ricotta salata is firmer and less tangy than feta; adjust salt in the filling accordingly.
- ground sumac → Lemon zest (about ½ teaspoon finely grated) or a pinch of pomegranate molasses. Sumac provides a sour note; lemon zest offers brightness, and pomegranate molasses adds depth. Both are slightly different in flavor but work well.
