Spiced Plant-Based Skillet Flatbread with Cabbage & Labneh

Serves: 2–4
Prep Time: 20 minutes
Cook Time: 25–35 minutes
Total Time: ~1 hour
Best For: A bold, flavor-packed weeknight dinner with no meat required

Ingredients

For the Dough

• 2 cups all-purpose flour

• Pinch of baking powder

• Pinch of sugar

• Pinch of salt

• ~¾ cup water

• 1 tablespoon extra virgin olive oil (plus more for pan)

• 1 egg, beaten (optional, for egg wash)

• 2 tablespoons sesame seeds

For the Topping

• 2 packs Beyond Meat (or other plant-based ground)

• 1 small red onion, finely chopped

• 1 teaspoon ground cumin

• ¾ teaspoon kosher salt (adjust to taste)

• ½ teaspoon black pepper

• Optional: sumac or Aleppo pepper for added depth

For the Cabbage Salad

• ¼ head of cabbage, shredded

• 1 scoop labneh

• 4 cloves garlic, microplaned

• Juice of ½ lemon

• Salt, to taste

• Black pepper, to taste

• Red pepper flakes, to taste

To Finish

• Juice of ½ lemon, for drizzling after baking

Instructions

1. Make the Dough

In a large bowl, combine flour, baking powder, sugar, and salt. Gradually add water and a glug of olive oil, mixing until a soft dough forms. Knead briefly until smooth. Cover and let rest while you prepare the toppings.

2. Prepare the Meat Mixture

In a medium bowl, mix the Beyond Meat, chopped red onion, cumin, salt, and pepper. Use a fork or clean hands to mash the ingredients into a thick, spreadable paste. Add optional sumac or Aleppo pepper if using.

3. Make the Cabbage Salad

In a separate bowl, toss the shredded cabbage with labneh, garlic, lemon juice, salt, pepper, and red pepper flakes. Mix well and refrigerate until ready to use.

4. Prepare the Skillet

Preheat your oven to 450°F (232°C). Generously oil a 10- to 12-inch cast iron skillet and sprinkle sesame seeds over the base and sides. The oil helps the seeds adhere and creates a nutty, golden crust.

Stretch the dough to fit the skillet, letting it rest briefly if it resists. Press it out to the edges. If desired, brush the rim with beaten egg for a glossy finish.

5. Assemble & Bake

Spread the meat mixture evenly over the dough, going edge to edge. Bake for 25–30 minutes, checking after 20. The crust should be crisp and golden, and the topping slightly browned.

6. Finish & Serve

Remove from the oven and immediately drizzle with lemon juice. Top with generous spoonfuls of the cabbage salad.

Let cool slightly before slicing. Serve hot, straight from the skillet.

Chef’s Notes

• Flavor Boost: A pinch of sumac or Aleppo pepper in the meat mix adds tang and complexity.

• Make It Vegan: Skip the egg wash and substitute plant-based yogurt for labneh.