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Slow roasted tomato and labneh flatbreads

Slow roasted tomato and labneh flatbreads


Roasting the tomatoes slowly really intensifies their flavour

  • Feeds 4 Feeds 4
  • Ready in 1 hour 45 minutes

Each serving contains

  • Energy
    971kj 229kcal
  • Fat
    Low 3%
  • Saturates
    Low 4%
  • Sugar
    Low 3%
  • Salt
    Low 3%

% of adult’s reference intake | Carbohydrates per serving : 37g


  • 500g Co-op 0% fat Greek style natural yogurt
  • 1 garlic clove, crushed
  • 700g tomatoes, halved (we used Co-op baby plum, vine and Irresistible piccolo)
  • ½ tsp chilli flakes
  • ½ tsp caster sugar
  • 1 tbsp Co-op olive oil
  • 125g self raising flour, plus extra to dust
  • ½ tsp baking powder
  • 1 tsp dried herbs
  • 125g Co-op low fat natural yogurt
  • 2 tbsp chopped flat leaf parsley


  2. Line a sieve with a clean cloth and place over a bowl
  3. Season the Greek yogurt and stir in the crushed garlic
  4. Put in the cloth and twist the edges together to cover the yogurt
  5. Leave in the fridge for at least 4 hours, ideally overnight, until the yogurt resembles cream cheese
  6. Preheat the oven to 140°C/fan 120°C/Gas 1
  7. Put the tomatoes in a roasting tray, season and sprinkle with the chilli flakes and sugar
  8. Drizzle over the oil and roast for 90 mins
  9. Leave to cool
  10. Meanwhile, make the flatbreads
  11. Mix the flour, baking powder, dried herbs and low fat yogurt in a bowl
  12. Tip onto a floured surface, then gently knead until you have a smooth dough
  13. Cover and leave to rest for 10 mins
  14. Quarter the dough and roll each piece out with a rolling pin until 2-3mm thick
  15. Heat a griddle pan over a high heat and cook for 1-2 mins on each side, until puffed up and golden
  16. Leave to cool
  17. To serve, spread each flatbread with 50g of the labneh (chill the rest to use another time), top with the tomatoes and scatter over the chopped parsley