Sourdough flatbread served with whipped feta dip, tomatoes and herbs

Sourdough Flatbread with Whipped Feta

Name: Sourdough Flatbread with Whipped Feta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 240 g sourdough starter (unfed / discard) 100% hydration; 120 g all-purpose flour plus extra for dusting; 0.5 tsp fine sea salt; 200 g block feta cheese drained and broken into pieces; 3 tbsp cream cheese full-fat, at room temperature; 2 tbsp extra-virgin olive oil plus extra for drizzling; 200 g cherry tomatoes halved; 1 handful fresh basil leaves to serve

This recipe came out of a sourdough starter that I kept forgetting to feed. The discard was piling up in the fridge and I needed to actually do something with it that was not another loaf of bread. Flatbreads seemed obvious in hindsight, but it took me embarrassingly long to get here.

The whipped feta is the star. It takes maybe three minutes in a food processor and transforms a block of salty, crumbly cheese into something fluffy and cloud-like that you will want to eat with a spoon. The roasted tomatoes add sweetness and a little acidity that cuts through the richness.

This is one of those recipes that looks impressive but is genuinely easy. The flatbreads cook fast, the feta whips up in minutes, and the whole thing comes together in under 30 minutes.

How to Make Sourdough Flatbread with Whipped Feta

The dough comes together quickly with no yeast and no waiting. A very hot dry pan is the only technique you actually need to get right.

All Ingredients

1. 1. The Dough

1
Combine sourdough starter, flour, and salt — mix until a shaggy dough forms, then knead 2–3 minutes until smooth
2
Divide into 6 equal balls. Roll each out on a floured surface to roughly 3mm thick
3
Do not overthink the shape — rough rounds work perfectly fine

2. 2. The Whipped Feta

1
Add the block feta and cream cheese to a food processor
2
Blitz on high for 2–3 minutes, scraping down the sides, until completely smooth and fluffy
3
Drizzle in olive oil and pulse once more. Season with cracked black pepper

3. 3. Cook the Flatbreads

1
Get your cast iron pan extremely hot over high heat — no oil
2
Cook each flatbread 90 seconds per side until puffed and charred in spots
3
Stack under a clean towel immediately to keep them soft and pliable

How to Serve

Spread a generous swoosh of whipped feta on each warm flatbread, pile on the jammy roasted tomatoes, scatter fresh basil, and finish with a drizzle of your best olive oil. Serve immediately — these do not wait well.

Also excellent as a side to grilled chicken or lamb, or as part of a mezze spread with olives and hummus.

The Recipe

Prep15 min

Cook15 min

Total30 min

Serves4

DifficultyEasy

Ingredients

for 4 serves

1cupsourdough starter (unfed / discard), 100% hydration
1cupall-purpose flour, plus extra for dusting
½tspfine sea salt
200gblock feta cheese, drained and broken into pieces
3tbspcream cheese, full-fat, at room temperature
2tbspextra-virgin olive oil, plus extra for drizzling
200gcherry tomatoes, halved
1handfulfresh basil leaves, to serve

Instructions

Combine the sourdough starter, flour, and salt in a bowl and mix until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 2–3 minutes until smooth. Divide into 6 equal portions, roll each into a ball, then roll flat to roughly 3mm thickness.
Toss the halved cherry tomatoes with 1 tablespoon of olive oil and a pinch of salt on a small baking tray. Roast at 200°C (400°F) for 12–15 minutes until blistered and jammy. Set aside.
Place the feta and cream cheese in a food processor. Blend on high for 2–3 minutes, scraping down the sides as needed, until completely smooth, light, and fluffy. Drizzle in 1 tablespoon of olive oil and pulse once more. Season with black pepper.
Heat a cast iron skillet or heavy pan over high heat until very hot — no oil needed. Cook each flatbread for 90 seconds per side until puffed with dark char spots. Stack cooked flatbreads under a clean towel to keep them soft and warm.
Spread a generous swoosh of whipped feta on each warm flatbread, top with roasted cherry tomatoes, a scatter of fresh basil, and a final drizzle of good olive oil. Serve immediately.

Tips & Notes

The pan must be very hot. If it is not smoking before the first flatbread goes in, wait longer. An under-heated pan makes dense, doughy flatbreads. A properly hot dry cast iron pan gives you the puff and char spots that make these special.
Any sourdough discard works here — recently fed or week-old from the fridge. The older it is, the tangier the flatbread, which is not a bad thing.
Block feta only for the whipped feta. The pre-crumbled stuff has anti-caking additives that make it grainy and resistant to blending smoothly. Buy a block in brine and drain it yourself.
Flatbreads are best eaten the moment they come off the pan. If you need to cook them ahead, reheat briefly in a dry pan rather than the microwave, which makes them rubbery.
The whipped feta keeps in the fridge for up to 5 days. It firms up cold — let it sit at room temperature for 10 minutes before serving, or spread it while it is still slightly cold and it will loosen as it hits the warm flatbread.

Nutrition per serving

Calories: 340 kcal
Protein: 12 g
Carbohydrates: 45 g
Total Fat: 14 g
Dietary Fiber: 2 g
Sodium: 480 mg

Values are estimates. Actual nutrition may vary.

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How to Make Sourdough Flatbread with Whipped Feta

The dough comes together quickly with no yeast and no waiting. A very hot dry pan is the only technique you actually need to get right.

All Ingredients

1. 1. The Dough

1
Combine sourdough starter, flour, and salt — mix until a shaggy dough forms, then knead 2–3 minutes until smooth
2
Divide into 6 equal balls. Roll each out on a floured surface to roughly 3mm thick
3
Do not overthink the shape — rough rounds work perfectly fine

2. 2. The Whipped Feta

1
Add the block feta and cream cheese to a food processor
2
Blitz on high for 2–3 minutes, scraping down the sides, until completely smooth and fluffy
3
Drizzle in olive oil and pulse once more. Season with cracked black pepper

3. 3. Cook the Flatbreads

1
Get your cast iron pan extremely hot over high heat — no oil
2
Cook each flatbread 90 seconds per side until puffed and charred in spots
3
Stack under a clean towel immediately to keep them soft and pliable

How to Serve

Also excellent as a side to grilled chicken or lamb, or as part of a mezze spread with olives and hummus.

Instructions

Combine the sourdough starter, flour, and salt in a bowl and mix until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 2–3 minutes until smooth. Divide into 6 equal portions, roll each into a ball, then roll flat to roughly 3mm thickness.

Toss the halved cherry tomatoes with 1 tablespoon of olive oil and a pinch of salt on a small baking tray. Roast at 200°C (400°F) for 12–15 minutes until blistered and jammy. Set aside.

Place the feta and cream cheese in a food processor. Blend on high for 2–3 minutes, scraping down the sides as needed, until completely smooth, light, and fluffy. Drizzle in 1 tablespoon of olive oil and pulse once more. Season with black pepper.

Heat a cast iron skillet or heavy pan over high heat until very hot — no oil needed. Cook each flatbread for 90 seconds per side until puffed with dark char spots. Stack cooked flatbreads under a clean towel to keep them soft and warm.

Spread a generous swoosh of whipped feta on each warm flatbread, top with roasted cherry tomatoes, a scatter of fresh basil, and a final drizzle of good olive oil. Serve immediately.

Tips & Notes

The pan must be very hot. If it is not smoking before the first flatbread goes in, wait longer. An under-heated pan makes dense, doughy flatbreads. A properly hot dry cast iron pan gives you the puff and char spots that make these special.

Any sourdough discard works here — recently fed or week-old from the fridge. The older it is, the tangier the flatbread, which is not a bad thing.

Block feta only for the whipped feta. The pre-crumbled stuff has anti-caking additives that make it grainy and resistant to blending smoothly. Buy a block in brine and drain it yourself.

Flatbreads are best eaten the moment they come off the pan. If you need to cook them ahead, reheat briefly in a dry pan rather than the microwave, which makes them rubbery.

The whipped feta keeps in the fridge for up to 5 days. It firms up cold — let it sit at room temperature for 10 minutes before serving, or spread it while it is still slightly cold and it will loosen as it hits the warm flatbread.