Place flour, yeast, and salt into a mixing bowl and add water and oil. Mix for 1 minute. Move dough (it will be sticky) on a floured surface. Flour the top of the dough and cover with a towel. Let rest for 10 minutes.
After 10 minutes, preheat a cast iron skillet to med-high with a light coating of olive oil.
Divide dough into eight piece and press each piece until ⅛ inch thick.
Cook the dough pieces in the hot pan for about 1 minute per side, remove and sprinkle with fresh herbs. The pan may need to be re-oiled with each dough piece.
In a food processor add all of the ingredients for the whipped feta. Blend on high until smooth. About 4 minutes. Can be stored for up to a week.