Step 1

For the labneh: Line a fine-mesh sieve with a clean kitchen towel or a few layers of cheesecloth and place over a bowl. Stir together the yogurt, garlic and salt and pour it into the lined sieve. Fold the overhanging towel or cheesecloth over the yogurt and place a heavy can on top. Transfer to the fridge to drain for 24 to 48 hours or until the mixture is a thick and spreadable consistency. Discard any of the whey that drains off and transfer to a sealable container to store in the fridge for up to 3 weeks.

Step 2

For the pita: Stir together the bread flour, whole wheat flour, sugar, instant yeast and kosher salt in a large bowl or the bowl of a stand mixer. Make a well in the center and add the warm water and olive oil. Mix into a shaggy dough. Knead the dough until smooth and springy, about 3 to 4 minutes, adding more flour if needed, then transfer to a lightly greased bowl, cover with a dinner plate and set in a warm place to rise until doubled in size, 1 to 1 1/2 hours.

Step 3

Meanwhile, make the za'atar by combining the cumin, oregano, sesame seeds, sumac, thyme, marjoram, salt, coriander and pepper or crushed red pepper in a small jar. Shake well to combine.

Step 4

When the dough has risen, punch it down, turn it out onto a lightly floured work surface, and divide it into six equal balls. Roll each piece into a 1/4- to 1/2-inch-thick oval or round then place on a large baking sheet lined with parchment paper. Sprinkle each with a pinch of za'atar and lightly press in to adhere. Cover with a clean kitchen towel and set aside in the warm place to rise slightly, 20 to 30 minutes.

Step 5

Meanwhile, preheat your oven to 500 degrees F (260 degrees C).

Step 6

Bake the pitas just until very puffy but not yet golden, 5 to 6 minutes. Remove the pita to a wire rack to cool.

Step 7

To serve, spoon the labneh into a serving bowl and scatter with more za'atar and some fresh mint, drizzle with extra-virgin olive oil and serve with the pita, some fresh or pickled vegetables and a few olives.