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Skillet Spelt Flatbread with Whipped Feta and Honey

Overhead shot of golden spelt flatbread spread with whipped feta, drizzled honey, and toasted walnuts on a wooden board.

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
Close-up of feta, cream cheese, and olive oil being blended into a smooth whip in a food processor bowl.

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.
Hands tearing a wedge of warm flatbread at a linen-covered table with a honey jar and olive oil bottle nearby.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Easy
Cooking Temp: 180  C
Servings: 4
Estimated Cost: 2.50
Calories: 554
Best Season: all_year_round
Dietary: Contains Dairy, Contains gluten (spelt), Vegetarian
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
  • 280 g spelt flour (plus extra for dusting)
  • 180 g plain yogurt
  • 1.5 tsp baking powder
  • 1 tsp salt
  • 1.5 tbsp olive oil
  • 2 warm water (-3 tbsp; as needed)
    • Whipped Feta
  • 180 g feta cheese (block, drained)
  • 60 g cream cheese (softened)
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 garlic clove (small, minced)
    • Toppings
  • 2 tbsp honey
  • 1 tsp fresh thyme leaves
  • 1/4 tsp chili flakes
  • 20 g walnuts (chopped and toasted)
  • 1 pinch flaky salt
  • 1 tbsp olive oil (for cooking the flatbreads)
Instructions
    Make the Dough
  1. 1
    In a large mixing bowl, whisk the spelt flour, baking powder, and salt together.
  2. 2
    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.
  3. 3
    Turn the dough onto a lightly floured surface and knead for 2 minutes until smooth. Divide into 4 equal pieces, about 125 g each.
  4. 4
    Roll each piece into a rough oval or round, about 3 mm thick.
    5. Whip the Feta
  5. 5
    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.
    6. Cook the Flatbreads
  6. 6
    Heat a 10-inch cast-iron or nonstick skillet over medium heat and brush lightly with olive oil.
  7. 7
    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.
    8. Assemble and Serve
  8. 8
    Spread each warm flatbread with a thick layer of whipped feta.
  9. 9
    Drizzle with honey, then sprinkle with thyme, chili flakes, toasted walnuts, and flaky salt.
  10. 10
    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.
Keywords: spelt flatbread, whipped feta, honey flatbread, spelt recipe, feta appetizer

Equipment

  • mixing bowl
  • food processor
  • 10-inch cast-iron or nonstick skillet
  • rolling pin
  • pastry brush
  • measuring cups

Tips

  • Knead the spelt dough for no more than 2 minutes so the flatbread stays soft, not tough.
  • Keep the skillet at medium heat so the flatbread cooks through before the outside scorches.
  • Whip the feta mixture for a full 2 minutes for an airy, spreadable texture, not a chunky one.
  • Toast the walnuts in a dry pan for 3 minutes to bring out their flavor before topping.
  • Wrap cooked flatbreads in a clean towel to keep them soft while the rest finish cooking.

Variations

  • Swap honey for hot honey if you want more heat alongside the sweetness on top.
  • Add roasted red peppers or caramelized onions under the whipped feta for extra depth.
  • Use whole wheat flour in place of spelt for a slightly heartier, denser flatbread.

Storage and Reheating

Store cooked flatbreads and whipped feta separately for the best texture. Keep flatbreads in an airtight container at room temperature for up to 2 days, or in the fridge for 4 days. Store whipped feta in a sealed container in the fridge for up to 4 days.

Reheat flatbreads in a dry skillet over medium heat for 1 minute per side, or wrap in foil and warm in a 160 C / 320 F oven for 5 minutes. Avoid microwaving, which makes the crust rubbery.

Assemble with whipped feta, honey, and toppings only after reheating, since the honey drizzle turns the flatbread soggy if stored on top.

Serving Suggestions

Serve spelt whipped feta and honey flatbread warm, cut into wedges, as a shared appetizer with drinks. Add a small bowl of olives and some cured meat for a simple spread.

For a light lunch, pair one flatbread with an arugula and lemon salad or a bowl of roasted tomato soup.

At a casual gathering, set out extra honey and chili flakes so guests can adjust the drizzle themselves.

Read it online: https://greatbritishspeltrecipes.com/recipe/skillet-spelt-flatbread-whipped-feta-honey/
Valentina - Spelt Recipes
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!