Phthois - Honey-Feta Griddle Bread

"Original recipe from "Bread-Making" By the Greek philosopher Chrysippus in the second century B.C. Recopied into "The Philosopher's Banquet" by Athenaeus in the second century A.D. (This recipe has gone through the ages!) Recipe "modernazation" found in "The Philospher's Kitchen" by Francine Segan."
photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Baby Kato photo by Baby Kato
photo by Linajjac photo by Linajjac
photo by ThatSouthernBelle photo by ThatSouthernBelle
Ready In:
12 flat breads


  • 4 ounces feta
  • 2 tablespoons honey
  • 12 teaspoon salt
  • 12 cup flour (Plus more as needed)


  • In a large bowl, mash the cheese, honey and salt together until well combined.
  • Add the flour and mix until a dough forms.
  • Turn the dough out onto a work surface and knead briefly.
  • Cover with plastic wrap and allow to rest at room temperature for about 20 minutes.
  • Divide the dough into 12 equal pieces.
  • Lightly flour a work surface and roll each piece into a very thin circle about 3 inches in diameter.
  • Lightly oil a nonstick griddle and heat over medium-low heat.
  • Grill each circle until golden or about 1 minute per side.
  • Oil the griddle after each use.
  • Serve warm topped with a dash of honey.

Questions & Replies

Got a question? Share it with the community!


  1. I found this same recipe (except mine calls for 3 T of honey) in "Movie Menus." It is a really wonderful flatbread that is easy to make.
  2. This was an excellent recipe. I had never heard of pthois before but I'm so glad I tried these! Feta is my favorite cheese and this was so easy and delicious. There was a perfect balance between sweet and salty. I left out the additional salt and it was still great. I loved how thin and soft the bread was. Thanks for sharing!
  3. This was so good. I'm glad that I tried Phthois, it was very quick and easy to make. I only made 1/2 the recipe and ended up wishing I had doubled it ... next time I will. The flat bread was lovely; thin, tender, sweet, salty, with a nice flavor and texture. I really enjoyed being able to taste the sea salt, feta and honey with each bite. The wildflower honey that I drizzled on top, was perfect with it. Thanks so much for sharing this delicious recipe Bella.
  4. I've made it without salt already, and it was fantastic, i used a spiced honey we get from the renaissance festival in Holly each fall, both in the recipe and on top. Ran out of Feta, but next time we buy some i'll be playing with the recipe, going to add either sea or kosher salt, should bring out the flavors of the cheese and the honey pretty nicely.
  5. Very tasty. I served this with breakfast sausage. I left out the salt it called for.



Find More Recipes