Feta with Honey and Chili Crispy Flatbread
This flatbread came out of a Tuesday night when I had feta, yogurt, and zero desire to go to the store. What started as an experiment turned into something I have made three times since. The dough comes together in minutes, the skillet does the heavy lifting, and the payoff is ridiculous. Crispy, creamy, sweet, spicy. All at once.
Ingredients
- 2 cups all-purpose flour
- 1 cup Greek yogurt (full-fat works best)
- 1 tsp baking powder
- 1/2 tsp salt
- 200g feta cheese, crumbled
- 3 tbsp olive oil
- 2 tbsp honey
- 1 tsp chili flakes
- Fresh thyme sprigs
Step-by-Step Instructions
Step 1: Make the Dough
Combine flour, baking powder, and salt in a large bowl. Add the Greek yogurt and 1 tablespoon of olive oil. Stir with a fork until a shaggy dough forms. It will look messy, that is fine.
Turn onto a floured surface and knead for about 3 minutes until it comes together into a smooth ball. If it sticks, add a little flour. If it cracks, wet your hands slightly and keep kneading.
Step 2: Roll and Cook
Divide the dough into 4 equal balls. Working one at a time, roll each ball into a thin round, about 1/4 inch thick. Thinner means crispier.
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers. Lay in a flatbread and cook for 2 to 3 minutes per side until deep golden and crispy. You want those dark spots, they add flavor.
Step 3: Top and Serve
Transfer each flatbread to a plate while still hot. Pile on the crumbled feta. Drizzle with honey, add as much chili flakes as you can handle. Throw on some fresh thyme.
Eat immediately. This does not wait.
Serving Suggestions
- Serve as part of a mezze spread with olives and sliced cucumber
- Add fresh tomatoes on top for brightness
- Pair with a glass of chilled Rose
Tips
- Full-fat yogurt gives the best texture and flavor
- A cast iron skillet works great if you have one
- Do not skip the chili flakes, they make the dish
- Leftover flatbreads lose their crisp, so eat them all tonight