First, make the whipped feta. Crumble the feta into a bowl (or use a food processor bowl). Add olive oil, greek yogurt or skyr, garlic, and lemon zest. Mix into a smooth mixture using an immersion blender or food processor. Mix for 2 - 3 minutes. Occasionally stop, scrape the sides of the bowl with a spatula, then continue mixing until creamy and combined. Place in the fridge for 3 hours, or even better, overnight.TipThe whipped feta will get creamier in the fridge. Optionally add some cream cheese if you want it even creamier.
Combine all-purpose flour, whole wheat flour, baking powder, and salt in a bowl. Add the greek yogurt or skyr, olive oil, and salt. Knead into a smooth dough. Knead for about 5 minutes with your hands. Divide the dough into four parts and shape it into balls. Cover with cling film or kitchen towel and set aside for 10 minutes.TipFeel free to use a stand mixer in this step.
bake the flatbread
Place a large cast-iron skillet over medium heat. Roll the dough into an oval shape, approximately 3 - 4 mm (1/8 inch) thickness. Add a few drops of olive oil into the skillet and brush evenly using a silicone kitchen brush. Add one flatbread, cover with a lid, and grill for 3 minutes. Remove the lid, turn the flatbread with a spatula, and continue to grill for 3 minutes. Repeat the process with the rest of the flatbreads.
Add olive oil, lemon peel, chopped olives, chopped sun-dried tomatoes, oregano, and rosemary to a pan. Place over low heat and cook for a few seconds to warm the oil, then immediately remove from the heat. Spread each flatbread with whipped feta and drizzle with the sun-dried tomato dressing. Cut into slices using a pizza cutter or sharp knife, then serve.