whipped feta dip with salted honey & yoghurt flatbreads.

Creamy whipped feta drizzled with warm salted honey and served with easy two-ingredient-style yoghurt flatbreads.

Dietary: Vegetarian
Total Time: 30 minutes
Serves: 4-6

Whipped Feta Dip:
200g Greek feta
1/2 cup Greek or natural yoghurt
2 tablespoons extra virgin olive oil
Pinch of Murray River Salt Pink Flakes
Cracked black pepper

Salted Honey:
1/2 cup honey
1 tablespoon Murray River Salt Pink Flakes

Yoghurt Flatbreads:
2 cups plain flour
2 teaspoons baking powder
Pinch of Murray River Salt Pink Flakes
3/4 cup Greek or natural yoghurt
2 tablespoons olive oil

Method:
Blend the dip ingredients until smooth and whipped.
Gently warm the honey in a small saucepan until runny and just bubbling, then stir in the salt flakes.
For the flatbreads, combine the dry ingredients, then stir in the yoghurt and oil to a shaggy dough.
Knead on a floured surface until smooth and divide into 6.
Roll each piece into a circle or rectangle.
Cook in a hot non-stick pan for 1-2 minutes per side until golden spots appear.
Serve the dip drizzled with salted honey alongside the warm flatbreads.

Storage:
Keep the dip in an airtight container in the fridge for up to 4 days. Flatbreads are best fresh, or freeze for up to 1 month.

Tips:
Let the feta come to room temperature before whipping for the smoothest dip.
Drizzle the salted honey just before serving so it stays glossy.