To make 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 and salt and pour it into the lined sieve. Fold the overhanging towel or cheesecloth over the yogourt and place a can on top.
Transfer to the fridge to drain for at least 12 hours or until the mixture is a thick and spreadable consistency. Discard the whey that has drained off and transfer the labneh to a bowl. Stir in the garlic and set aside.
For the flatbreads, combine 1 ½ cups of flour with the baking powder and salt in a large bowl. Add in the yogourt and warm water and mix into a shaggy dough. Knead the dough for about a minute, adding more flour as needed, until a smooth dough forms. Set aside to rest for 10 minutes.
Heat a large cast iron skillet over medium heat. Divide the dough into four or six pieces and roll each out to about ½ cm thick on a floured work surface. Cook the flatbreads one at a time, flipping once, until cooked through and golden spots appear.
To serve, spread the labneh down onto a serving platter. Drizzle the top with olive oil and scatter with cumin, sesame seeds, salt, and dill. Arrange the vegetables and flatbreads around the labneh.
