Prep Time: 1 hr | Cook Time: 35 mins | Rising time: 1 hr | Total Time: 2 hrs 35 mins | Servings: 2 flatbreads
Enjoy all the flavors of Spanikopita, and chicken Souvlaki in this Greek Flatbread topped with a palate-pleasing garlicky homemade Tzatziki.
Ingredients
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MARINADED CHICKEN:
2 tablespoons olive oil
2 boneless, skinless chicken breasts or you can use 4-5 thighs
1 lemon, juiced
1 teaspoon oregano
1/2 teaspoon salt
2 garlic cloves, minced
TZATZIKI:
⅓ c. olive oil
1/2 a seedless English cucumber, peeled
2 c. plain Greek yoghurt
1 tablespoon red or white wine vinegar
3 cloves garlic, peeled and smashed into a paste
1 tablespoon fresh dill, minced
1 teaspoon sea salt or more to taste
FLATBREAD:
1 teaspoon active dry yeast (from one 1/4 oz. envelope)
1 c. warm water (about 110 degrees)
3 tablespoons extra-virgin olive oil, plus more for a bowl
3 c. all-purpose flour, plus more for surface and hands
oil to brush on the dough before cooking
2 teaspoons coarse salt
ROASTED GARLIC:
1 teaspoon sea salt
2 heads garlic
1 tablespoon olive oil
OTHER TOPPINGS:
1 large onion, sliced
1 c. feta
1 tablespoon olive oil
salt and pepper to taste
300 grams of baby spinach in a small rectangle container
FOR EACH FLATBREAD:
1 chicken breast, cut up, marinated, and cooked
1/2 c Tzatziki
1 flatbread
150 grams of baby spinach sauteed
2 tablespoons olive oil to drizzle after cooking
1/2 c. feta
1/2 onions sauteed
1 head of roasted garlic
How to make Greek Flatbread Recipe with Homemade Tzatziki
TZATZIKI:
Step 1: Using a box grater or food processor, grate the cucumber and toss it with half a teaspoon of salt. In a fine-mesh sieve over a bowl, place the cucumber and drain for about 10 minutes.
Step 2: Squeeze as much water from the cucumber. In a bowl, place the squeezed cucumber. Repeat with the remaining cucumber.
Step 3: To the bowl with the squeezed cucumber, add the remaining ingredients, and the rest of the salt. Mix well and allow it to sit for at least an hour in the fridge. This will allow the flavors to come together.
MARINADE and CHICKEN:
Step 4: To a medium Tupperware or bowl, add the lemon, garlic, oregano, olive oil, and salt. Mix well.
Step 5: Remove any fat from the chicken breasts, then slice the chicken into pieces. In a bowl, place the pieces of chicken and drizzle the marinade over them. Toss well to coat. Tent the bowl and set aside for at least 30 minutes or until ready to cook the chicken.
Step 6: Add the chicken to a hot cast-iron pan over medium-high heat and sear for about 3 to 4 minutes on each side until no longer pink in the center. Remove from the heat when done and let the chicken cool. If needed, cook the chicken in batches to avoid over-crowding the pan.
FLATBREAD:
Step 7: In a medium bowl, add the water and sprinkle with the yeast. Allow it to stand for about 5 minutes until nice and foamy. Stir in the flour, oil, and coarse salt once the yeast is bubbling. Mix well until you have formed a ball. Onto a lightly floured surface, turn the dough out, and knead using your floured hands for about 5 minutes until smooth. Add 1 tbsp of flour at a time if the dough is sticky. Or 1 tbsp water at a time if the dough is too stiff. Alternately, you can use a mixer with a dough hook. To do so, add water to a bowl or measuring cup. Sprinkle with the yeast and allow it to stand for about 5 minutes until nice and foamy. To the mixer, add the flour and salt. Add the yeast once bubbling along with the olive oil. Mix well for about 5 to 8 minutes on medium speed until well blended and the dough looks nice and silky smooth. Add 1 tbsp of flour at a time if the dough is sticky. Or 1 tbsp water at a time if the dough is too stiff.
Step 8: To a lightly greased bowl, transfer the dough and tent with a tea towel. Allow the dough to stand for about an hour in a warm, dry place until it doubles in volume.
Step 9: Heat over medium-high heat a large flat cast iron griddle. In the meantime, divide the dough into 4 equal pieces and tent with a tea towel. On a lightly floured surface, roll 1 piece of dough to roughly 8 x 15-inches. Cook the flatbread dough for about 2 to 3 minutes per side. Do the same with all the 4 flatbreads. To do this in the oven, preheat the oven to 400 degrees. On a parchment-lined baking sheet, place the flatbread dough. Bake in the preheated oven for about 12 to 15 minutes. When done, remove from the oven and allow the flatbreads to cool before topping.
Step 10: For the unused dough, wrap them in plastic wrap and store in the fridge for a few days or freezer for a few months. You can do the same with unused flatbreads.
TOPPINGS:
Step 11: Preheat the oven or toaster oven to 400 degrees. In the meantime, cut the tops off the heads of garlic. In the middle of a piece of tin foil, place the garlic and drizzle with oil, and sprinkle with salt. Wrap the garlic in the foil and place it in the preheated oven. Bake for about 45 minutes. Allow the garlic to cool, then squeeze the heat out. Set aside.
Step 12: Drizzle the olive oil in a hot large skillet over medium-low heat. Add the spinach and cook until just wilted. Then, set the spinach aside to cool.
Step 13: In the same pan, add the onions and saute until they begin to get translucent. Set the onions aside to cool when done.
GREEK FLATBREADS:
Step 14: Prepare the oven. Preheat it to 350 degrees.
Step 15: On top of 1 flatbread, spread a half cup of Tzatziki followed by half of the spinach and half of the onion. On top, add half of the cooked chicken pieces and sprinkle with roasted garlic and feta.
Step 16: On a baking tray, place the assembled flatbread and bake for about 10 minutes until nice and hot. Before serving, drizzle with some olive oil. Enjoy with more Tzatziki on the side.
Nutrition Facts:
Serving: 1flatbread | Calories: 1260 kcal | Carbohydrates: 105g | Protein: 88g | Fat: 34g | Saturated Fat: 10g
Ingredients
- MARINADED CHICKEN:
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts or you can use 4-5 thighs
- 1 lemon, juiced
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 2 garlic cloves, minced
- TZATZIKI:
- ⅓ c. olive oil
- 1/2 a seedless English cucumber, peeled
- 2 c. plain Greek yoghurt
- 1 tablespoon red or white wine vinegar
- 3 cloves garlic, peeled and smashed into a paste
- 1 tablespoon fresh dill, minced
- 1 teaspoon sea salt or more to taste
- FLATBREAD:
- 1 teaspoon active dry yeast (from one 1/4 oz. envelope)
- 1 c. warm water (about 110 degrees)
- 3 tablespoons extra-virgin olive oil, plus more for a bowl
- 3 c. all-purpose flour, plus more for surface and hands
- oil to brush on the dough before cooking
- 2 teaspoons coarse salt
- ROASTED GARLIC:
- 1 teaspoon sea salt
- 2 heads garlic
- 1 tablespoon olive oil
- OTHER TOPPINGS:
- 1 large onion, sliced
- 1 c. feta
- 1 tablespoon olive oil
- salt and pepper to taste
- 300 grams of baby spinach in a small rectangle container
- FOR EACH FLATBREAD:
- 1 chicken breast, cut up, marinated, and cooked
- 1/2 c Tzatziki
- 1 flatbread
- 150 grams of baby spinach sauteed
- 2 tablespoons olive oil to drizzle after cooking
- 1/2 c. feta
- 1/2 onions sauteed
- 1 head of roasted garlic
Instructions
TZATZIKI:
Step 1: Using a box grater or food processor, grate the cucumber and toss it with half a teaspoon of salt. In a fine-mesh sieve over a bowl, place the cucumber and drain for about 10 minutes.
Step 2: Squeeze as much water from the cucumber. In a bowl, place the squeezed cucumber. Repeat with the remaining cucumber.
Step 3: To the bowl with the squeezed cucumber, add the remaining ingredients, and the rest of the salt. Mix well and allow it to sit for at least an hour in the fridge. This will allow the flavors to come together.
MARINADE and CHICKEN:
Step 4: To a medium Tupperware or bowl, add the lemon, garlic, oregano, olive oil, and salt. Mix well.
Step 5: Remove any fat from the chicken breasts, then slice the chicken into pieces. In a bowl, place the pieces of chicken and drizzle the marinade over them. Toss well to coat. Tent the bowl and set aside for at least 30 minutes or until ready to cook the chicken.
Step 6: Add the chicken to a hot cast-iron pan over medium-high heat and sear for about 3 to 4 minutes on each side until no longer pink in the center. Remove from the heat when done and let the chicken cool. If needed, cook the chicken in batches to avoid over-crowding the pan.
FLATBREAD:
Step 7: In a medium bowl, add the water and sprinkle with the yeast. Allow it to stand for about 5 minutes until nice and foamy. Stir in the flour, oil, and coarse salt once the yeast is bubbling. Mix well until you have formed a ball. Onto a lightly floured surface, turn the dough out, and knead using your floured hands for about 5 minutes until smooth. Add 1 tbsp of flour at a time if the dough is sticky. Or 1 tbsp water at a time if the dough is too stiff. Alternately, you can use a mixer with a dough hook. To do so, add water to a bowl or measuring cup. Sprinkle with the yeast and allow it to stand for about 5 minutes until nice and foamy. To the mixer, add the flour and salt. Add the yeast once bubbling along with the olive oil. Mix well for about 5 to 8 minutes on medium speed until well blended and the dough looks nice and silky smooth. Add 1 tbsp of flour at a time if the dough is sticky. Or 1 tbsp water at a time if the dough is too stiff.
Step 8: To a lightly greased bowl, transfer the dough and tent with a tea towel. Allow the dough to stand for about an hour in a warm, dry place until it doubles in volume.
Step 9: Heat over medium-high heat a large flat cast iron griddle. In the meantime, divide the dough into 4 equal pieces and tent with a tea towel. On a lightly floured surface, roll 1 piece of dough to roughly 8 x 15-inches. Cook the flatbread dough for about 2 to 3 minutes per side. Do the same with all the 4 flatbreads. To do this in the oven, preheat the oven to 400 degrees. On a parchment-lined baking sheet, place the flatbread dough. Bake in the preheated oven for about 12 to 15 minutes. When done, remove from the oven and allow the flatbreads to cool before topping.
Step 10: For the unused dough, wrap them in plastic wrap and store in the fridge for a few days or freezer for a few months. You can do the same with unused flatbreads.
TOPPINGS:
Step 11: Preheat the oven or toaster oven to 400 degrees. In the meantime, cut the tops off the heads of garlic. In the middle of a piece of tin foil, place the garlic and drizzle with oil, and sprinkle with salt. Wrap the garlic in the foil and place it in the preheated oven. Bake for about 45 minutes. Allow the garlic to cool, then squeeze the heat out. Set aside.
Step 12: Drizzle the olive oil in a hot large skillet over medium-low heat. Add the spinach and cook until just wilted. Then, set the spinach aside to cool.
Step 13: In the same pan, add the onions and saute until they begin to get translucent. Set the onions aside to cool when done.
GREEK FLATBREADS:
Step 14: Prepare the oven. Preheat it to 350 degrees.
Step 15: On top of 1 flatbread, spread a half cup of Tzatziki followed by half of the spinach and half of the onion. On top, add half of the cooked chicken pieces and sprinkle with roasted garlic and feta.
Step 16: On a baking tray, place the assembled flatbread and bake for about 10 minutes until nice and hot. Before serving, drizzle with some olive oil. Enjoy with more Tzatziki on the side.
