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1
Spoon the yogurt into a fine meshed yogurt strainer (or into some cheesecloth and tie up) and set over a bowl in the refrigerator to drain for 24 hours. The next day, stir the salt and olive oil into the yogurt and serve in a small bowl with additional olive oil drizzled on top.
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2
In the bowl of a food processor, whiz the parsley, chiles, garlic, salt, pepper and a few tablespoons of the olive oil together. A green paste will form. Add more olive oil if it seems dry. Taste for salt and pepper. Store in a glass jar with a thin layer of olive oil on top. Keeps in the refrigerator for a few weeks. Delicious with eggs or in soup, too!
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3
In a large bowl, dissolve the yeast with the sugar in the warm water. Let sit until foamy, about 10 minutes. Add the salt and olive oil. Then add the flour one cup at a time and stir with a wooden spoon until it comes together when you can switch to kneading with your hands. Add flour until a nice dough forms (you may not need all of it). Knead on a floured board until smooth. Put dough back into the bowl and cover with a dish towel. Let rise for about 1 1/2 hours.
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4
Punch the dough down and divide into 8 pieces. Roll each piece into a 6-inch circle. Let sit for about 20 minutes. Preheat oven to 425 degrees. Place a piece of parchment on a baking sheet and put pan in oven to get hot.
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5
Transfer 4 of the pitas to the prepared baking sheet and bake for 6 minutes. Repeat with remaining pitas.
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6
Serve the pitas with bowls of labne, zhug and za'atar for sprinkling. Or, smear labne on pita, add a dollop of zhug and dusting of za'atar, roll up and off you go!
