We have a local restaurant that serves up a delightful honey whipped feta dish. It’s smooth, creamy, and rich. Tangy, sweet, and salty. Completely inspiring. My only problem with it is that it’s about a whomping ten bucks for about a tablespoonful of the stuff with an additional three bucks for a single piece of pita that, quality wise, is on par with grocery store pita, its only redeeming factor is that its freshly baked, and that can only get you so far when it still, after all, tastes like day old grocery store pita. Maybe I’m just cheap, and I am definitely a bread snob, but I have decided to take a stab at recreating this dish at home. The whipped feta dish is a breeze, and I would encourage you to try it out even if you do opt for store bought pita. At least then you’ll be getting the right bang for your buck.
The flatbreads are surprisingly easy to make if you have a stand mixer, but they also do not require much kneading, so you could probably make them easily by hand. Make these babies just once, and you’ll never look at store bought crackers the same way again. They also store up pretty well. Keep them in an air tight container with a slice of bread for up to a week. Give them a light toast to refresh them if needed. You can also freeze the dough until your ready to bake it. If you have the freezer space, freeze the cut flatbreads on cookie sheets, and then transfer them, once frozen, into ziplock bags. When you feel like baking fresh flatbreads, just pull them out of the freezer, and plop them onto parchment lined cookie sheets to bake.
Spelt Sourdough Flatbreads
- 1 1/2 cups Sourdough Starter
- 1 1/2 cups Spelt Flour
- 1 cup Flour
- 1 1/2 tsp Salt
- 2 tbsp Honey
- 3 tbsp Olive Oil
- 3 sprigs Fresh Rosemary
- Sesame Seeds
- Egg Wash (1 Egg + 1 tbsp Water)
- Combine all of the ingredients, except for the sesame seeds, in a stand mixer.
- Knead the dough with a dough hook until elastic (~5 minutes).
- Place the dough in a greased container to rise for a couple of hours.
- Preheat the oven to 375 F (~191 C).
- Line a baking sheet with parchment paper or grease.
- Roll the dough out, as thin as you can get it, on a flour dusted surface.
- Sprinkle the dough with the sesame seeds, and then roll over the seeds with the rolling pin to get them to stick into the dough.
- Cut the dough into 1″ x 3″ pieces.
- Arrange the pieces onto the baking sheet.
- Brush them with an egg wash.
- Bake for 8-10 minutes, until they are golden brown.
Honey Whipped Feta
- 6 oz crumbled Feta Cheese
- 2 tbsp Honey
- 2-3 tbsp Olive Oil
- 1/4 tsp Caraway Seeds
- Whip together all of the ingredients in a food processor until smooth.
- Taste test to see if it needs more honey or caraway.
- Drizzle lightly with olive oil before serving.