Greek Flatbread Recipe with Homemade Tzatziki
5 from 2 votes

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.

Course Appetizer, Main
Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Servings 2 flatbreads
Author Julie & Debbie



  • 4 boneless skinless chicken thighs
  • 1 lemon juiced
  • 2 garlic cloves , minced
  • 1 tsp oregano
  • 2 tbsp olive oil
  • 1/2 tsp salt


  • 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
  • cup olive oil
  • 1 tbsp red or white wine vinegar
  • 1 tbsp minced fresh dill


  • 1 cup warm water (about 110 degrees)
  • 1 teaspoon active dry yeast (from one 1/4-ounce envelope)
  • 3 cups all-purpose flour , plus more for surface and hands
  • 3 tablespoons extra-virgin olive oil , plus more for bowl
  • 2 tsp coarse salt
  • 1 teaspoon sugar
  • oil to brush on the dough before cooking
  • 3-4 cloves garlic minced to a paste
  • sprinkle sea salt


  • 1 tsp olive oil
  • 1/2 cup diced onion
  • 2 cloves garlic , minced
  • 1 bag spinach
  • 1/2 cup feta
  • 1 tbsp cream cheese
  • 1/4 tsp oregano
  • 2 tbsp fresh dill , chopped
  • salt and pepper to taste
  • 4 tbsp cream cheese to spread over the flatbread



  1. Add the lemon, garlic, oregano, olive oil and salt to a medium tuperware or bowl. Give it a good mix.
  2. Take as much fat as you can off the chicken breasts and place them in the tuperware or bowl. Cover and set aside until you are ready to cook the chicken.
  3. Heat a pan to med-high heat. When its nice and hot, add the chicken and cook for about 5-6 mins per side or until they are no longer pink in the middle. Take off the heat and let them cool.
  4. Cut or shred the chicken into bite sized pieces and set aside until you are ready to make the flatbread.


  1. 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.
  2. 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.
  3. 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.


  1. Place the water in a medium bowl and sprinkle with the yeast. Let it stand until nice and foamy, about 5 minutes. Stir in the flour, oil, coarse salt, and the sugar. Stir until the dough forms a ball.
  2. Turn the dough out onto a lightly floured surface and knead with floured hands until the dough is nice and smooth (about 2-3 min). 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.
  3. Preheat your oven to 350 degrees. Divide the dough into 16 equal pieces and cover with a tea towel. Roll out 1 piece to roughly 4 by 10 inches on a lightly floured surface. Place on a parchment lined baking sheet. Brush with oil and sprinkle with sea salt and garlic. Repeat with the remaining dough. (Store unused dough, wrapped in plastic wrap, in the fridge)
  4. Bake until golden, rotating sheets halfway through. This will take about 15 to 20 minutes. Pull them out of the oven and let them cool before topping them.


  1. Heat a large skillet on medium-low heat. Add the olive oil, onions and garlic. Saute until the onions start to get translucent. Add the spinach and cook until it is just wilted. Take off the heat, add it to a large bowl and let it cool.
  2. When the spinach is at room temperature, add the feta, cream cheese, oregano, fresh dill, and salt and pepper. Stir it up to combine and adjust the seasoning as needed. Set aside.


  1. Heat your oven to 350 degrees.
  2. Take one of the flatbreads and spread a bit of cream cheese over the top. Next sprinkle a good amount of the spinach topping over the bread. Finally, throw some cooked chicken on top and place on a baking tray.  Bake in the oven until it is nice and hot.  About 10 mins. 

  3. Top with tzatziki and serve.

Recipe Notes

The topping recipe makes enough for two long flatbreads, like the ones shown in the pictures.

The flatbread recipe makes enough for 4 flatbreads.