Honey and Feta Flatbread
Why this recipe works
- Fast assembly: Using naan as the base keeps the prep short and gives the flatbread structure without making dough from scratch.
- Sweet-salty balance: Honey softens the sharpness of the feta, while olive oil and oregano keep the finish savoury rather than dessert-like.
- Creamy and crisp: A mix of small and larger feta crumbles creates both softened edges and creamier pockets against the warm bread.
Get the most out of this recipe
Texture tips
- For a crisper base: Use pita instead of naan, or choose a thinner flatbread and start checking it early so it colours without drying out.
- Keep some larger feta pieces: Larger crumbles soften in the oven but stay creamy, giving the finished flatbread more texture than finely crumbled cheese.
Ingredient notes
- Choose a good feta: A tangy, briny feta gives the flatbread its main flavour, so avoid very dry or bland versions if possible.
- Use pasteurised feta when needed: If serving pregnant people, young children, older adults or anyone immunocompromised, choose feta made with pasteurised milk.
- Oregano options: Dried oregano gives a classic savoury finish, while fresh oregano makes the topping brighter and more herbal.
Serving ideas
- Serve with a fresh salad: A cucumber, tomato or leafy salad balances the richness of the feta and honey.
- Add freshness at the end: Finish with extra herbs or a little lemon zest if you want a fresher, sharper contrast.
Make-ahead tips
- Best served warm: The flatbread has the best texture shortly after baking, when the base is hot and the feta is softened.
- Reheat on a tray: Reheat leftovers on a baking tray at 200°C (390°F) until piping hot, then add a fresh drizzle of honey after warming.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 220°C (430°F). Put the naan bread on a baking tray and drizzle over 1 tbsp of the extra virgin olive oil.
- Crumble the feta cheese over the naan, keeping some larger pieces for texture. Season with the black pepper.
- Bake for 8 to 10 minutes, until the naan is hot and the feta is softened and just starting to colour at the edges. If your naan is already very thin, start checking at 7 minutes.
- Drizzle over the honey and the remaining 1 tbsp extra virgin olive oil, then sprinkle with the dried oregano. Slice and serve warm.
Recipe notes
Tips
- For the best texture, crumble the feta into a mix of small and larger pieces so some melts while some stays creamy.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, use feta made from pasteurised milk.
Substitutions
- Replace the naan bread with pita bread for a thinner, crisper base.
- Replace the dried oregano with fresh oregano for a brighter finish.
Storage
- Refrigerate up to 2 days
- Cool completely, then refrigerate in a sealed container. Reheat on a baking tray at 200°C (390°F) for 5 to 7 minutes until piping hot; add a fresh drizzle of honey after reheating if you like.
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Recipe overview
- Servings: 4 servings
- Total time: 20min (7min active)
- Difficulty: Easy
- Cuisine: Greek
-
Allergens:
Gluten Milk Wheat
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