Crispy Feta-Stuffed Flatbreads with Chili Honey Recipe

Prep Time 25 mins
Cook Time 15 mins
Rest Time 30 mins
Total Time 1 hr 10 mins
Cooking Method: ,
Cuisine:
Courses: , , , ,
Difficulty: Intermediate
Cooking Temp: 180  C
Servings: 4
Best Season: All Seasons
Description

Golden, flaky flatbreads filled with creamy, tangy feta cheese, pan-fried to crispy perfection, and drizzled with a luscious chili-infused honey. This irresistible combination of savory and sweet makes for the perfect appetizer, snack, or light meal. Quick to prepare, deeply flavorful, and ideal for when you want restaurant-quality results at home.

Ingredients
    For the Flatbread Dough
  • 2 cup all-purpose flour (sifted)
  • 0.5 tsp salt
  • 2 tbsp olive oil (plus extra for brushing)
  • 0.75 cup warm water (adjust as needed)
    • For the Filling
  • 200 g feta cheese (crumbled)
  • 50 g cream cheese (softened, for creaminess)
  • 1 tbsp fresh parsley (finely chopped)
  • 0.5 tsp dried oregano
  • 0.25 tsp freshly ground black pepper
    • For the Chili Honey Drizzle
  • 3 tbsp runny honey
  • 1 tsp red chili flakes (adjust to heat preference)
  • 0.5 tsp smoked paprika (optional, for depth)
Instructions
    Prepare the Dough
  1. 1
    In a large mixing bowl, combine sifted flour and salt. Make a well in the center, add olive oil and warm water gradually, and mix until a soft dough forms. Knead on a lightly floured surface for 6–8 minutes until smooth and elastic. Cover with a damp towel and let rest for 30 minutes.
    2. Make the Feta Filling
  2. 2
    In a medium bowl, mash together feta, cream cheese, parsley, oregano, and black pepper until well combined but still slightly chunky for texture.
    3. Roll Out the Flatbreads
  3. 3
    Divide the rested dough into 4 equal balls. On a lightly floured surface, roll each ball into a thin circle (about 20 cm diameter).
    4. Fill and Seal
  4. 4
    Place a generous spoonful of feta mixture in the center of each dough circle. Fold over to create a half-moon shape, pressing edges firmly to seal. Use a fork to crimp edges for extra security.
    5. Cook the Flatbreads
  5. 5
    Heat a non-stick skillet over medium heat. Brush both sides of each flatbread lightly with olive oil. Cook for 2–3 minutes per side until golden brown and crispy, pressing down gently with a spatula to ensure even cooking. Keep cooked flatbreads warm in the oven at 180°C while finishing the rest.
    6. Make the Chili Honey
  6. 6
    In a small saucepan over low heat, warm honey with chili flakes and smoked paprika for 1–2 minutes. Do not boil—just infuse the flavors. Remove from heat.
    7. Serve
  7. 7
    Slice crispy flatbreads into wedges, drizzle generously with chili honey, and serve immediately while hot.
Note

Storage: Best enjoyed fresh, but you can refrigerate cooled flatbreads in an airtight container for up to 2 days. Reheat in a skillet to restore crispiness.

Make Ahead: Prepare the filling and dough a few hours in advance, store separately, and assemble just before cooking.

Variations: Add sautéed spinach to the feta filling for a spanakopita-style twist, or swap chili honey for garlic yogurt sauce.

Keywords: crispy flatbreads, feta stuffed, chili honey, Mediterranean snack, easy appetizer
Read it online: https://petitepanini.com/recipe/crispy-feta-stuffed-flatbreads-with-chili-honey-recipe/