Mini Za’atar Veggie Flatbreads With Garlicky Yogurt

Quick Recipe Version (TL;DR)

• Yield: 4 mini flatbreads (2–4 servings)
• Prep Time: 15 minutes
• Cook Time: 7 minutes
• Total Time: 22 minutes

Quick Ingredients

• 4 mini flatbreads (about 3–4 inches each)
• 1/2 cup plain Greek yogurt
• 1 small garlic clove, finely grated (about 1/2 tsp)
• 1 tbsp fresh lemon juice
• 3 tbsp extra-virgin olive oil, divided
• 1 small carrot, coarsely shredded (about 1/2 cup)
• 1/2 small cucumber, seeded and shredded (about 1/2 cup)
• 1/2 small red bell pepper, thinly sliced (about 1/3 cup)
• 2 small radishes, thinly sliced (about 1/4 cup)
• 2 tbsp chopped fresh parsley or cilantro
• 2 tsp za’atar, plus more to taste
• 3/4 tsp fine sea salt, divided, plus black pepper to taste
• Optional: 2 tbsp crumbled feta; 1 tbsp toasted seeds or nuts

Do This

• 1. Toast flatbreads in a dry skillet or 400°F (200°C) oven until warm and lightly crisp, 3–5 minutes.
• 2. In a bowl, mix yogurt, grated garlic, lemon juice, 1 tbsp olive oil, 1/4 tsp salt, and black pepper.
• 3. In another bowl, combine carrot, cucumber, bell pepper, radishes, herbs, 2 tsp olive oil, 1/4 tsp salt, and pepper.
• 4. Taste and adjust both the yogurt and veggie mix with more salt, lemon, or pepper as needed.
• 5. Spread each warm flatbread generously with garlicky yogurt.
• 6. Pile the shredded vegetables on top; sprinkle each with about 1/2 tsp za’atar.
• 7. Drizzle with remaining olive oil, add optional feta or seeds, and serve immediately while the bread is still warm.

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Why You’ll Love This Recipe

• It is fast and satisfying: ready in about 20 minutes with simple pantry and produce staples.
• The contrast of warm, toasty flatbread with cool, garlicky yogurt and crisp vegetables is incredibly fresh and comforting.
• Za’atar adds a fragrant, Middle Eastern twist that makes the snack feel special without extra work.
• Easily adaptable: perfect for using up odds and ends of vegetables or tailoring to different diets.

Grocery List

• Produce: Garlic, lemon, carrot, cucumber, red bell pepper, radishes, fresh parsley or cilantro.
• Dairy: Plain Greek yogurt, optional feta cheese.
• Pantry: Mini flatbreads (or mini naan/pita), extra-virgin olive oil, za’atar, fine sea salt, black pepper, optional toasted nuts or seeds.

Full Ingredients

For the Flatbreads

• 4 mini flatbreads (about 3–4 inches each), such as mini naan or small pocketless pitas
• 1 tsp extra-virgin olive oil, for brushing (optional, for extra crispness)

Garlicky Yogurt Spread

• 1/2 cup plain Greek yogurt (whole milk or 2%)
• 1 small garlic clove, very finely minced or grated (about 1/2 tsp)
• 1 tbsp fresh lemon juice
• 1 tbsp extra-virgin olive oil
• 1/4 tsp fine sea salt
• 1/8 tsp freshly ground black pepper (or to taste)

Crisp Vegetable Topping

• 1 small carrot, peeled and coarsely shredded (about 1/2 cup lightly packed)
• 1/2 small cucumber, seeded and shredded or cut into thin matchsticks (about 1/2 cup)
• 1/2 small red bell pepper, very thinly sliced (about 1/3 cup)
• 2 small radishes, very thinly sliced (about 1/4 cup)
• 2 tbsp chopped fresh parsley or cilantro (or a mix)
• 2 tsp extra-virgin olive oil
• 1/4 tsp fine sea salt, plus more to taste
• Pinch of freshly ground black pepper
• Optional brightness: 1 tsp finely grated lemon zest

Finishing Touches

• 2 tsp za’atar, divided (about 1/2 tsp per flatbread), plus extra for serving
• 2 tsp extra-virgin olive oil, for drizzling over the finished flatbreads
• Optional: 2 tbsp crumbled feta cheese
• Optional: 1 tbsp toasted pumpkin seeds, sunflower seeds, or pine nuts

Step-by-Step Instructions

Step 1: Prep your vegetables

Wash and dry all the vegetables and herbs. Peel the carrot and coarsely shred it using the large holes of a box grater. Seed the cucumber if it is very seedy, then shred it or cut into thin matchsticks. Very thinly slice the red bell pepper and radishes. Roughly chop the parsley or cilantro.

If your cucumber is very watery, gently squeeze it in your hands or pat it dry in a clean kitchen towel or paper towel. This helps keep the flatbreads from getting soggy once assembled.

Step 2: Make the garlicky yogurt spread

In a small mixing bowl, combine the Greek yogurt, finely grated or minced garlic, lemon juice, 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Stir until completely smooth and creamy. Taste and adjust seasoning: add a pinch more salt for savoriness, more lemon juice for tang, or more pepper for a gentle kick.

Set the bowl aside to let the flavors meld while you toast the flatbreads and toss the vegetables.

Step 3: Toss the crisp veggie topping

In a medium bowl, add the shredded carrot, cucumber, sliced red bell pepper, sliced radishes, and chopped herbs. Drizzle with 2 tsp olive oil. Sprinkle with 1/4 tsp salt, a pinch of black pepper, and the lemon zest if using.

Toss gently with your hands or tongs until everything is lightly coated and evenly mixed. Taste and add a tiny bit more salt, pepper, or lemon zest if you want the veggies brighter or more seasoned. The vegetables should taste fresh and lively on their own.

Step 4: Toast the mini flatbreads

Heat a large dry skillet over medium heat for 1–2 minutes. If you like a slightly crisper edge, very lightly brush each flatbread with a touch of olive oil on both sides (about 1 tsp total).

Place the flatbreads in the hot skillet in a single layer (work in batches if necessary). Toast for 1–2 minutes per side, until warm, lightly golden in spots, and just starting to crisp at the edges. Total time should be about 3–5 minutes. Alternatively, you can place the flatbreads on a baking sheet and warm them in a 400°F (200°C) oven for 4–6 minutes.

Transfer the hot flatbreads to a plate or board. Try to assemble the toppings while the bread is still warm for the best contrast in temperature and texture.

Step 5: Assemble the flatbreads

Spread a generous layer of the garlicky yogurt over each warm flatbread, using about 2 tbsp per piece. Go almost to the edge, leaving just a small border for easier handling.

Pile the shredded vegetable mixture over the yogurt, dividing it evenly among the 4 flatbreads. Do not press down too firmly; you want the vegetables to stay fluffy and crisp, creating nice height and texture.

Step 6: Finish with za’atar and serve

Sprinkle about 1/2 tsp za’atar over each flatbread, or more to taste. Drizzle a few drops of olive oil over the top of each one (about 1/2 tsp total for the batch) for a glossy, rich finish.

If you are using them, scatter crumbled feta and toasted seeds or nuts over the flatbreads. Serve immediately while the flatbreads are still warm and the vegetables are cool and crunchy. These are best eaten by hand, folded slightly like a mini open-faced sandwich or enjoyed flat like a small tart.

Pro Tips

• Drain juicy veggies: Lightly squeezing or patting dry the cucumber keeps the yogurt spread from getting watered down and the flatbreads from going soggy.
• Adjust the garlic to taste: Raw garlic can be punchy. Start with 1/2 tsp; if you love a strong garlic flavor, add a bit more after tasting the yogurt.
• Warm bread, cool toppings: Time the assembly so the flatbreads are just off the heat when you top them. The warm bread and cool vegetables make the snack especially satisfying.
• Layer for stability: Always put the yogurt down first, then the veggies. The yogurt acts like a flavorful “glue” to hold everything in place.
• Use what you have: Thinly sliced cabbage, leftover roast vegetables, or baby greens can easily join or substitute the listed vegetables.

Variations

• Protein boost: Add a few slices of grilled chicken, chickpeas, or leftover roasted lamb on top of the yogurt before adding the vegetables for a more filling meal-style flatbread.
• Spicy version: Stir a pinch of crushed red pepper flakes or a spoonful of harissa into the yogurt, or drizzle the finished flatbreads with a little chili oil for heat.
• Extra creamy: Replace half of the Greek yogurt with labneh or add 1–2 tbsp tahini to the yogurt spread for a richer, nuttier flavor.

Storage & Make-Ahead

For the best texture, assemble the flatbreads just before serving. However, you can easily prep components in advance:

Make the garlicky yogurt spread up to 2 days ahead and store it in an airtight container in the refrigerator. The garlic flavor will deepen slightly over time, so taste and adjust with more yogurt or lemon if needed before using. The vegetable mixture can be prepared up to 4 hours ahead; keep it covered in the refrigerator and toss again before topping the flatbreads. If using cucumber, pat it dry again if it releases extra moisture.

Store any assembled flatbreads in the refrigerator, wrapped or in an airtight container, for up to 1 day, though the bread will soften. For the best eating experience, enjoy them freshly assembled with newly toasted flatbreads.

Nutrition (per serving)

Approximate nutrition per flatbread (1 of 4, without optional feta or nuts): about 260 calories, 11 g fat, 3 g saturated fat, 32 g carbohydrates, 3 g fiber, 5 g sugar, 9 g protein, and 420 mg sodium. Adding feta and seeds will slightly increase the fat, protein, and sodium. These values are estimates and will vary based on the exact flatbreads and brands you use.