Name: Flatbread with Whipped Feta and Sun-Dried Tomatoes
Prep time: 30 min
Total time: 210 min
Yield: serves 8 people (appetizer or snack) or 4 mains
Cuisine: Mediterranean
Ingredients: 250 g (2 cups) all-purpose flour; 60 g (1/2 cup) whole wheat flour; 5 g (1 tsp) baking powder; 1/2 tsp salt; 180 g (3/4 cup) greek yogurt or skyr; 1 tbsp olive oil; 60 ml (1/4 cup) water; 200 g (2 cups) feta cheese; 1 tbsp olive oil; 80 g (1/3 cup) greek yogurt or skyr; 1/2 garlic clove; 1/2 tsp grated lemon zest; 3 tbsp olive oil; 1 lemon peel; 2 tbsp olives; 1 tbsp sun-dried tomatoes (jarred in oil); 1/2 tsp oregano; 1/2 tsp ground rosemary

Flatbread with Whipped Feta and Sun-Dried Tomatoes

We love Mediterranean and Middle Eastern dishes as they are always incredibly flavorful, irresistibly delicious, and fresh. One of the dishes that we wanted to prepare for the longest is the whipped feta. A trendy 2021 dish made with feta cheese, greek yogurt, and spices. It’s perfectly creamy, very delicious, and keeps well too. We serve it with no-yeast flatbread grilled in a skillet and a simple dressing made with olive oil, olives, and sun-dried tomatoes. This is a beautiful appetizer, snack, or light lunch. We recommend serving it with a big bowl of fresh salad for lunch.

A beautiful appetizer or snack

These are the top reasons why we adore this dish so much:

the no-yeast flatbread is made in minutes and grilled in a skillet
the exterior of the flatbread is golden-brown, and the interior is rich and delicious
the topping is creamy, full of spices and sun-dried tomatoes that take us to the Mediterranean
the whipped feta is a beautiful spread or dip
this is a fantastic appetizer, snack, or main dish when served with a bowl of fresh salad
it's vegetarian
it is so easy to freeze the flatbread for up to a month

Easy No-Yeast Flatbread recipe

We love homemade flatbread. We already have two recipes on the blog. One is a simple yeasted skillet flatbread, and the other is a Balkan Flatbread called Lepinja. Today's flatbread recipe is made without any yeast, so it's the quickest. This is how we make it:

Combine all the ingredients in a bowl.
Knead into a smooth dough.
Shape into four balls and set aside for 10 minutes.
Roll out into an oval shape.
Grill in a skillet.

How to make Flatbread with Whipped Feta and Sun-Dried Tomatoes at home

Flatbread with Whipped Feta and Sun-Dried Tomatoes is a fantastic dish that can be made in minutes with a bit of organization. A few hours, or a day ahead, make the whipped feta. This is how we make it:

Add all the ingredients into a bowl or a food processor and blend.
Mix into a smooth mixture.
Transfer into a small bowl and place in the fridge for a few hours or overnight.

The sun-dried tomato dressing can be made ahead too. This is how we make it:

Add all the ingredients into a pan.
Cook for a few seconds until warm.
Transfer to a small bowl.

Storing and freezing

We can store the whipped feta, sun-dried tomato dressing, and flatbread separately.

Store the Whipped feta in an airtight container in the fridge for up to 3 days. We recommend preparing the whipped feta a day before serving.

Optionally store the sun-dried tomato dressing too. Keep it at room temperature for up to two days.

The skillet flatbread is made in minutes, thanks to the baking powder. We like making it fresh, from scratch, but feel free to store any leftovers in a bread basket or bag at room temperature for up to two days. Before serving, warm slightly in an oven or microwave. We can quickly freeze the baked (cooled) flatbread too. Place in a freezer bag and place in the freezer for up to a month. Before serving, defrost by bringing to room temperature, then warm slightly in an oven or microwave.

Try these wonderful appetizers too

Ingredients

no yeast flatbread

250 g (2 cups) all-purpose flour

60 g (1/2 cup) whole wheat flour

5 g (1 tsp) baking powder

1/2 tsp salt

180 g (3/4 cup) greek yogurt or skyr

1 tbsp olive oil

60 ml (1/4 cup) water

whipped feta

200 g (2 cups) feta cheese

1 tbsp olive oil

80 g (1/3 cup) greek yogurt or skyr

1/2 garlic clove

1/2 tsp grated lemon zest

sun-dried tomato dressing

3 tbsp olive oil

1 lemon peel

2 tbsp olives

1 tbsp sun-dried tomatoes (jarred in oil)

1/2 tsp oregano

1/2 tsp ground rosemary

Tools and equipment

bowl

immersion blender or food processor

spatula

cast-iron skillet

kitchen brush

rolling pin

METHOD

whipped feta

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.

Tip

The whipped feta will get creamier in the fridge. Optionally add some cream cheese if you want it even creamier.
flatbread dough

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.

Tip

Feel 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.
serve

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.

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Flatbread with Whipped Feta and Sun-Dried Tomatoes