Place the sieve over a bowl. Tear apart the filter bags and place them in the sieve, slightly overlapping each other. Mix the yoghurt with a generous pinch of salt and place into the sieve. Let the yoghurt drain in a cool place for at least 3 hours. The longer it is left, the firmer and creamier the labneh becomes. 

Meanwhile, make the flatbread. Make a smooth dough in the food processor or with the mixer. Add a generous pinch of salt, the flour, the yeast and lukewarm water (125 ml (½ cup) per 200 g (1½ cup) of flour). Cover the bowl with cling film and let the dough rise at room temperature for at least 1 hour. 

Flatten the dough on a worktop and cut it into quarters. Halve the quarters again and roll into equal balls of dough. 

Heat a frying pan without oil. Roll out a ball of dough into a round piece of 1 mm thickness. Transfer the dough to the hot skillet and bake for 1 to 2 minutes, until the bread begins to rise and brown on the bottom. Flip and brown the other side for 1 minute. Lower the heat if the bread turns too dark. Keep the bread warm in a clean tea towel while baking the other dough balls. 

Crush the coriander seed coarsely with the pestle and mortar. Heat a ½ cm layer of avocado oil in a saucepan. Fry the fresh coriander until crispy in 30 seconds. Remove from the hot oil immediately and transfer to a plate lined with a paper towel and leave to drain well

Halve the avocado(s), remove the pit(s), and peel off the skin. Cut into wedges. 

Scoop the labneh from the filter paper onto a serving platter. Spread out the labneh with the back of a spoon. Divide the avocado wedges over the labneh. Drizzle with avocado oil. Sprinkle with the ground cumin, coriander seeds and fried coriander. 

Special Equipment

·       Strainer
·       2 coffee filter bags
·       Food processor or mixer with dough hooks
·       Cling film
·       Pestle and mortar 
·       Rolling pin
·       Paper towels