Turkish Egg & Herb Breakfast Flatbread with Crispy Bacon & Labneh

Ingredients

• 8 large eggs, room temperature
• 8 strips bacon, about 6 oz
• 1 cup labneh, store-bought or homemade from Greek yogurt
• 3 tablespoons fresh dill, finely chopped
• 2 tablespoons fresh mint, finely chopped
• 2 tablespoons fresh parsley, finely chopped
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 3/4 cup warm water
• 3 tablespoons olive oil, divided
• 1 teaspoon salt, divided
• 1/4 teaspoon black pepper
• 2 tablespoons butter
• 1/2 teaspoon lemon zest, optional
• 1/2 teaspoon sumac, optional

Instructions

1. 1

   If making labneh from scratch: Line strainer with cheesecloth, add 1 cup Greek yogurt, refrigerate 8+ hours. Otherwise use store-bought labneh.

2. 2

   Make flatbread dough: Combine flour, baking powder, and 1/2 tsp salt. Add warm water and 2 tbsp olive oil, mix until shaggy dough forms. Knead 5-7 minutes until smooth. Cover, rest 15 minutes.