Greek Flatbread Recipe with Homemade Tzatziki
A Greek flatbread recipe with all the flavors of spanikopita and chicken souvlaki, topped off with a delicious garlicy homemade tzatziki.
Servings 2 flatbreads
Calories 1260kcal
Ingredients
FOR THE MARINADED CHICKEN
FOR THE TZATZIKI
- 1/2 a seedless english cucumber , peeled
- 1 tsp sea salt or more to taste
- 2 cups plain greek yogurt
- 3 cloves garlic , peeled and mashed into a paste
- ⅓ cup olive oil
- 1 tbsp red or white wine vinegar
- 1 tbsp fresh dill minced
FOR THE FLATBREAD
- 1 cup warm water (about 110 degrees)
- 1 tsp active dry yeast (from one 1/4-ounce envelope)
- 3 cups all-purpose flour , plus more for surface and hands
- 3 tbsp extra-virgin olive oil , plus more for bowl
- 2 tsp coarse salt
- oil to brush on the dough before cooking
FOR THE ROASTED GARLIC
- 2 heads garlic
- 1 tsp sea salt
- 1 tbsp olive oil
FOR THE OTHER TOPPINGS
- 1 tbsp olive oil
- 1 large onion sliced
- 300 g baby spinach a small rectangle container
- 1 cup feta
- salt and pepper to taste
FOR EACH FLATBREAD
- 1 flatbread
- 1/2 cup tzaziki
- 150 g baby spinach sauteed
- 1/2 onions sauteed
- 1 chicken breast cut up, marinated and cooked
- 1/2 cup feta
- 1 head roasted garlic
- 2 tbsp olive oil to drizzle after cooking
Instructions
MAKE THE TZATZIKI
- Grate the cucumber using a box grater or food processor and toss with ½ tsp of the salt. Place the cucumber in a fine mesh sieve set over a bowl and drain for 10 mins.
- Next, take a handful of the cucumber and squeeze as much water from the cucumber as possible and put the squeezed cucumber in a bowl. Do the same for the rest of the cucumber.
- Add the rest of the ingredients along with the remaining salt and mix it well. Let the tzatziki sit in the fridge for at least an hour to let the flavors come together.
MAKE THE MARINADE and CHICKEN
- Add the lemon, garlic, oregano, olive oil and salt to a medium tuperware or bowl. Give it a good mix.
- Cut any fat off the chicken breasts, cut them into pieces and place them in a bowl. Drizzle the marinade over the chicken and toss to coat. Cover and set aside until you are ready to cook the chicken. Give it at least 30 mins to marinate.
- Heat a cast iron pan to med-high heat. When its nice and hot, add the chicken and cook for about 3 - 4 mins per side or until they are no longer pink in the middle. Take off the heat and let them cool. You may need to do the chicken in batches so you don't crowd the pan. It will cook quicker and better if its not crowded. Set the chicken aside to rest until you are ready to make the flatbread.
MAKE THE FLATBREAD
- Place the water in a medium bowl and sprinkle with the yeast. Let it stand until nice and foamy, about 5 minutes. When the yeast is bubbling, stir in the flour, oil, and coarse salt. Stir until the dough forms a ball. Turn the dough out onto a lightly floured surface and knead with floured hands until the dough is nice and smooth (about 5 min). If its to sticky add 1 tbsp at a time of flour or if its too stiff add 1 tbsp water at a time till soft and smooth.
- You can also do this step in a mixer with your dough hook. Place the water in a measuring cup or bowl and sprinkle with the yeast. Let it stand until nice and foamy, about 5 minutes. Add the flour and salt to the mixer and then stir. When the yeast mixture is bubbling, add the yeast mixture and olive oil to the flour mixture. Mix on medium for 5 - 8 mins until its well combined and the dough looks nice and silky smooth. If its to sticky add 1 tbsp at a time of flour or if its too stiff add 1 tbsp water at a time till soft and smooth.
- Transfer to a lightly oiled bowl and cover with a tea towel. Let the dough stand in a warm, dry place until it doubles in volume. This will take about 1 hour.
- Heat a large flat cast iron griddle to medium high heat on your stove. Divide the dough into 4 equal pieces and cover with a tea towel. Roll out 1 piece to roughly 8 x 15 inches on a lightly floured surface. When the griddle is nice and hot, cook the flatbread dough for 2 - 3 mins each side. Repeat for all 4 flatbreads.
- You can also do this in the oven. Heat your oven to 400 degrees. Place the flatbread dough on a parchment lined baking sheet. Repeat with the remaining dough. Bake until golden. This will take about 12-15 minutes. Pull them out of the oven and let them cool before topping them.
- Store unused dough, wrapped in plastic wrap, in the fridge (for a couple days) or freezer (for a couple months). You can also store the unused cooked flatbread in the fridge or freezer for the same durations.
MAKE THE TOPPINGS
- Heat your oven or better yet, a toaster oven to 400 degrees. Cut the tops off the heads of garlic and place them in the middle of a piece of tin foil. Drizzle with some oil and sprinkle with salt. Wrap them up in the foil and bake for 45 mins. Remove from the oven and let them cool. Then squeeze the garlic out of the head and set aside.
- Heat a large skillet on medium-low heat. Add a splash of olive oil and then add the spinach. Cook until just wilted. Remove from the pan and set aside to cool.
- Add the onions to the same pan and saute till they start to get translucent. Remove from the pan and set aside to cool.
MAKE THE GREEK FLATBREADS
- Heat your oven to 350 degrees.
- Take one of the flatbreads and spread a 1/2 cup tzatziki over the top. Next spread half the spinach over the bread followed by half the onion. Add half the cooked chicken pieces on top and sprinkle with the roasted garlic and then the feta.
- Place on a baking tray and bake in the oven until it is nice and hot. About 10 mins. Drizzle some olive oil on top and serve with extra tzaziki on the side.
Notes
The flatbread recipe makes enough for 4 flatbreads.
The toppings make enough for 2 flatbreads.
The extra flatbreads can be stored in the freezer or the fridge as dough or you can cook them and store them cooked.
Please note: all nutritional values are approximate.
Nutrition
Serving: 1flatbread | Calories: 1260kcal | Carbohydrates: 105g | Protein: 88g | Fat: 34g | Saturated Fat: 10g