Spelt whipped feta and honey flatbread is a soft, yeast-free flatbread cooked in a skillet and topped with a creamy whipped feta spread and a honey drizzle. The spelt dough comes together in one bowl with yogurt and baking powder, so there’s no rising time.
The whipped feta uses cream cheese and olive oil to soften the texture, so it spreads easily over the warm flatbread without tearing it. A little lemon juice keeps the flavor clean, not heavy.
This recipe works well for casual gatherings or a light lunch. You can whip the feta a day ahead and cook the flatbreads just before serving.
One thing to watch: if the skillet runs too hot, the flatbread browns before the center cooks through. Keep the heat at medium and give each side 2 to 3 minutes.
Why You’ll Love This Recipe
- No yeast or rising time needed for the dough
- Whipped feta can be made a day ahead
- Comes together with pantry staples and one skillet
- Works as a shareable appetizer or light lunch
Ingredient Notes
- spelt flour: Gives the dough a nuttier taste and lighter crumb than regular wheat flour. Whole wheat flour works as a substitute but makes a slightly denser flatbread.
- plain yogurt: Keeps the dough soft without yeast. Greek yogurt works too, just add extra water since it’s thicker.
- feta cheese: Use a block of feta packed in brine, not pre-crumbled, for a smoother whip. Drain it well before blending.
- cream cheese: Softens the whipped feta texture so it spreads easily. Full-fat Greek yogurt can replace it for a lighter, tangier whip.
- honey: A raw or wildflower honey adds more depth than a plain clover honey. Warm it slightly for easier drizzling.
Skillet Spelt Flatbread with Whipped Feta and Honey
Description
This skillet spelt flatbread pairs a soft, wholegrain base with creamy whipped feta and a honey drizzle, ready in about 40 minutes.
Ingredients
Flatbread Dough
Whipped Feta
Toppings
Instructions
Make the Dough
- In a large mixing bowl, whisk the spelt flour, baking powder, and salt together.
- Add the yogurt and olive oil, mixing with a spoon until a shaggy dough forms. Add warm water 1 tbsp at a time if the dough feels dry.
- Turn the dough onto a lightly floured surface and knead for 2 minutes until smooth. Divide into 4 equal pieces, about 125 g each.
- Roll each piece into a rough oval or round, about 3 mm thick.
Whip the Feta
- Crumble the feta into a food processor with the cream cheese, olive oil, lemon juice, and garlic. Blend for 1 to 2 minutes until smooth and airy, scraping down the sides once.
Cook the Flatbreads
- Heat a 10-inch cast-iron or nonstick skillet over medium heat and brush lightly with olive oil.
- Cook one flatbread at a time for 2 to 3 minutes per side, until puffed and browned in spots. Wrap cooked flatbreads in a clean towel to keep them soft while you cook the rest.
Assemble and Serve
- Spread each warm flatbread with a thick layer of whipped feta.
- Drizzle with honey, then sprinkle with thyme, chili flakes, toasted walnuts, and flaky salt.
- Cut into wedges and serve warm.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 554kcal
- % Daily Value *
- Total Fat 33g51%
- Saturated Fat 14g70%
- Cholesterol 55mg19%
- Sodium 780mg33%
- Potassium 220mg7%
- Total Carbohydrate 58g20%
- Dietary Fiber 5g20%
- Sugars 12g
- Protein 20g40%
- Vitamin A 500 IU
- Vitamin C 2 mg
- Calcium 220 mg
- Iron 2.5 mg
- Vitamin E 1.5 mg
- Vitamin K 8 mcg
- Thiamin 0.25 mg
- Riboflavin 0.2 mg
- Niacin 3 mg
- Vitamin B6 0.1 mg
- Folate 30 mcg
- Vitamin B12 0.3 mcg
- Phosphorus 220 mg
- Magnesium 45 mg
- Zinc 1.8 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
- Blend the feta mixture until smooth for easy spreading.
- Cook flatbreads one at a time to control heat and browning.
- Rest the dough for 5 minutes if it feels tight before rolling.
- Use full-fat yogurt for a softer, more pliable dough.
