Seared Spelt Hot Honey Chicken Flatbreads with Feta

Spelt hot honey chicken flatbreads pair soft, slightly nutty spelt flatbreads with seared chicken thighs and a chili-spiked honey drizzle. The chicken sears in a 12-inch skillet until it hits 165 F / 74 C, then rests before slicing.

Spelt flour gives the flatbread a denser chew than white flour, with a faint sweetness that plays well against the heat in the honey. The dough needs no yeast and no rise time, just a short rest.

I make the hot honey while the chicken rests, so both land warm on the flatbread at the same time. Feta and arugula on top keep the plate from feeling heavy.

This works as a fast dinner or a build-your-own spread for a casual gathering.

Why You'll Love This Recipe

Ready in about an hour with simple pantry staples
Spelt dough needs no yeast and no rise time
Hot honey balances rich chicken with steady heat
Works for a fast dinner or a build-your-own spread

Chicken strips searing in a cast iron skillet, edges browning and steam rising as a spatula turns each piece

Ingredient Notes

Spelt flour: Spelt flour has a nuttier taste than all-purpose flour and less elastic gluten, so knead gently and don't overwork the dough.
Plain yogurt: Full-fat yogurt keeps the dough soft and adds a slight tang. Low-fat yogurt works but makes the dough a touch drier.
Chicken thighs: Boneless skinless thighs stay juicy in a hot skillet. Chicken breast works too, just watch the temperature closely since it dries out faster.
Honey: Regular honey works fine here. Warm it gently with the chili flakes so it stays runny enough to drizzle.
Red chili flakes: Adjust the amount to taste, or swap in a splash of hot sauce for a more vinegary heat.
Feta: Feta adds a salty edge that balances the honey. Fresh mozzarella or goat cheese both work as a milder swap.
Arugula: Arugula's peppery bite cuts through the richness of the chicken and cheese. Baby spinach works as a milder substitute.
Red onion: Thin slices give a sharp crunch. Soak them in cold water for 5 minutes first if you want a milder bite.

Hands tearing a warm flatbread at a rustic table, linen napkin and small jar of hot honey nearby

Prep Time 20 mins

Cook Time 35 mins

Rest Time 10 mins

Total Time 1 hr 5 mins

Cooking Method: Stovetop

Cuisine: American

Courses: Main Course

Difficulty: Easy

Cooking Temp: 190 C

Servings: 4

Estimated Cost: 3.25

Calories: 741

Best Season: all_year_round

Dietary: Contains Dairy, Contains gluten, High Protein

Description

Seared chicken thighs meet soft spelt flatbreads and a chili-spiked honey drizzle, finished with feta and arugula for a balanced plate.

Ingredients

Spelt Flatbread Dough

300 g spelt flour (plus extra for dusting)
250 g plain whole-milk yogurt
1 1/2 tsp baking powder
3/4 tsp salt
1 tbsp olive oil (for the dough)

Seared Chicken

500 g boneless skinless chicken thighs (cut into strips)
2 tbsp olive oil (for searing)
1 tsp smoked paprika
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper

Hot Honey

4 tbsp honey
1 tsp red chili flakes (adjust to taste)
1 tsp apple cider vinegar

Toppings

100 g feta cheese (crumbled)
60 g baby arugula
30 g red onion (thinly sliced, about 1/4 small onion)
4 lemon wedges (for serving)

Instructions

Make the Spelt Dough

1
Whisk the spelt flour, baking powder, and salt together in a mixing bowl.
2
Add the yogurt and 1 tbsp olive oil. Mix with a spoon, then knead by hand for 3 to 4 minutes until the dough is smooth and slightly tacky. Cover and rest for 10 minutes.
3
Divide the dough into 4 equal pieces. On a lightly floured surface, roll each piece into a 20 cm / 8-inch oval, about 5 mm thick.

Sear the Chicken and Make Hot Honey

4
Toss the chicken strips with smoked paprika, garlic powder, salt, and pepper.
5
Heat 2 tbsp olive oil in a 12-inch skillet over medium-high heat. Sear the chicken in two batches so the strips have space, 4 to 5 minutes per side, until the internal temperature reaches 165 F / 74 C and the outside is browned.
6
Transfer the chicken to a plate and rest for 5 minutes, then slice.
7
Wipe out the skillet. Add the honey, chili flakes, and vinegar to a small saucepan over low heat. Warm for 2 to 3 minutes, stirring, until it loosens and bubbles gently at the edges. Remove from heat.

Cook the Flatbreads and Assemble

8
Wipe the skillet clean and set over medium heat, no oil needed. Cook each flatbread for 2 to 3 minutes per side, until puffed with browned spots.
9
Lay each warm flatbread on a plate. Top with sliced chicken, a drizzle of hot honey, crumbled feta, arugula, and red onion.
10
Serve right away with lemon wedges on the side.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 741kcal

% Daily Value *
Total Fat 29g45%
Saturated Fat 11g56%
Cholesterol 130mg44%
Sodium 680mg29%
Potassium 420mg12%
Total Carbohydrate 79g27%
Dietary Fiber 5g20%
Sugars 18g
Protein 42g84%

Vitamin A 500 IU
Vitamin C 6 mg
Calcium 180 mg
Iron 3 mg
Vitamin E 1.5 mg
Vitamin K 12 mcg
Thiamin 0.25 mg
Riboflavin 0.3 mg
Niacin 8 mg
Vitamin B6 0.4 mg
Folate 35 mcg
Vitamin B12 0.6 mcg
Phosphorus 260 mg
Magnesium 40 mg
Zinc 2.5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

Cut chicken into even strips so every piece sears in the same time
Rest chicken 5 minutes before slicing to keep the juices in
Dust the counter lightly when rolling, spelt dough tears if over-floured
Warm hot honey on low heat only, it turns bitter if it scorches

Keywords: spelt flatbread, hot honey chicken, spelt hot honey chicken flatbreads, skillet chicken flatbread, spelt dough

Equipment

mixing bowl
rolling pin
12-inch nonstick skillet
small saucepan
instant-read thermometer
measuring cups and spoons

Tips

Knead the spelt dough gently for just 3 to 4 minutes so it stays soft instead of turning dense
Sear the chicken in batches so each strip touches the skillet directly and browns instead of steaming
Check chicken with an instant-read thermometer at 165 F / 74 C rather than guessing by color
Warm the hot honey low and slow so the honey doesn't scorch and turn bitter
Roll flatbreads slightly thinner at the edges than the center so they puff evenly in the skillet

Variations

Swap feta for fresh mozzarella and add sliced cherry tomatoes for a milder, more melty topping
Use ground chicken formed into flat patties instead of strips if you want a quicker sear
Stir a spoonful of Greek yogurt with lemon into the hot honey for a cooling drizzle contrast

Storage and Reheating

Store the chicken, flatbreads, and hot honey separately in airtight containers in the fridge for 3 to 4 days. Keeping the arugula and feta separate too stops the flatbread from turning soggy.

Reheat the chicken in a 175 C / 350 F oven for 8 to 10 minutes, or warm it in a dry skillet for 3 to 4 minutes, until heated through. Warm flatbreads in the same skillet for 1 minute per side, or wrap in foil and heat in the oven for 5 minutes.

Add the feta, arugula, and a fresh drizzle of hot honey after reheating, since cold toppings on a warm flatbread taste best assembled just before eating. Hot honey keeps at room temperature in a sealed jar for up to 2 weeks.

Serving Suggestions

Spelt hot honey chicken flatbreads work as a fast weeknight dinner or a build-your-own spread for a casual table. Set out extra feta, arugula, and hot honey so everyone can adjust their own plate.

Serve alongside a cucumber and tomato salad or roasted sweet potatoes to round out the meal. A cold glass of lemonade or unsweetened iced tea cuts through the chili heat.

Read it online: https://greatbritishspeltrecipes.com/recipe/seared-spelt-hot-honey-chicken-flatbreads/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!