1 sangak flatbread (about 40 inches by 12 inches) or 8 other thin flatbreads, such as lavash, preferably whole wheat, (10 inches to 12 inches by 7 inches to 8 inches, or 10 to 12 inches in diameter) 1 quart labne, homemade or store-bought, such as Byblos or Karoun brands Za’atar seasoning mix 1 to 2 bunches parsley, or a mix of parsley and mint, leaves and tender stems finely chopped and seasoned with salt Extra-virgin olive oil Druze Secret Sauce Harissa or hot pepper sauce, such as Tabasco or Tapatio 2 to 3 cups chopped tomatoes

Step 1 If using sangak, cut it crosswise into 4 pieces and cut each of those in half lengthwise. You’ll have 8 roughly rectangular pieces about 10 inches by 6 inches. Heat the sangak or lavash in a single layer in a 350-degree oven or on a griddle until warmed through but still soft and pliable, 1 to 2 minutes, depending on thickness.

Step 2 To make a wrap, place a piece of flatbread on a plate or work surface, browned side down (in “landscape” orientation if rectangular in shape). Smear generously with labne, leaving a 2-inch border along the bottom edge. Season the labne generously with za’atar, top with generous amount of chopped parsley, and drizzle with olive oil. Spoon some secret sauce over, add hot sauce as desired, and scatter tomatoes over.

Step 3Fold the bottom border up. Fold left side edge in halfway toward the middle of the flatbread. Repeat with the right side. Bring the two folded side edges together to meet, as though closing a book. Repeat with the remaining flatbread pieces and fillings.

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