Greek Chicken Flatbread with Homemade Tzatziki Recipe

Introduction

This Greek flatbread recipe combines homemade tzatziki, tender marinated chicken, and fresh toppings for a delicious and satisfying meal. Perfect for a casual lunch or dinner, the flavors meld beautifully to create a taste of the Mediterranean at home.

Ingredients

• 2 boneless skinless chicken breasts (or 4-5 thighs)
• 1 lemon (juiced)
• 2 garlic cloves (minced)
• 1 tsp oregano
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/2 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)
• 1/3 cup olive oil
• 1 tbsp red or white wine vinegar
• 1 tbsp fresh dill (minced)
• 1 cup warm water (about 110°F)
• 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
• 2 heads garlic
• 1 tsp sea salt
• 1 tbsp olive oil
• 1 large onion (sliced)
• 300 g baby spinach (a small container)
• 1 cup feta cheese
• Salt and pepper to taste
• 1 flatbread
• 1/2 cup tzatziki
• 150 g baby spinach (sautéed)
• 1/2 onion (sautéed)
• 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

1. Make the tzatziki: Grate the cucumber using a box grater or food processor and toss with ½ tsp of salt. Place the cucumber in a fine mesh sieve over a bowl and drain for 10 minutes. Squeeze out the excess water from the cucumber in handfuls and place in a bowl.
2. Mix tzatziki: Add the Greek yogurt, mashed garlic paste, olive oil, vinegar, fresh dill, and remaining salt to the cucumber. Stir well and refrigerate for at least one hour to let the flavors develop.
3. Prepare the marinade and chicken: In a medium bowl, combine lemon juice, minced garlic, oregano, olive oil, and salt. Trim any fat from the chicken breasts and cut into pieces. Toss the chicken in the marinade to coat, cover, and set aside to marinate for at least 30 minutes.
4. Cook the chicken: Heat a cast iron pan over medium-high heat. Add the chicken pieces and cook for 3-4 minutes per side until no longer pink inside. Work in batches if needed to avoid crowding. Remove from heat and set aside to cool.
5. Make the flatbread dough: In a medium bowl, sprinkle yeast over warm water and let stand until foamy, about 5 minutes. Stir in flour, olive oil, and coarse salt until a dough forms. Turn onto a floured surface and knead for about 5 minutes until smooth. Adjust with flour or water as needed to achieve a soft dough.
6. Let the dough rise: Transfer dough to a lightly oiled bowl, cover with a tea towel, and let rise in a warm place until doubled in size, about 1 hour.
7. Cook the flatbreads: Heat a large cast iron griddle over medium-high heat. Divide dough into 4 pieces, roll each to roughly 8 by 15 inches. Cook each flatbread on the griddle for 2-3 minutes per side until golden. Alternatively, bake in a 400°F oven on parchment-lined baking sheets until golden, about 12-15 minutes. Let cool before topping.
8. Roast the garlic heads: Preheat oven to 400°F. Cut tops off garlic heads, place on foil, drizzle with olive oil and sprinkle with salt. Wrap tightly and roast for 45 minutes. Cool and squeeze out garlic cloves to set aside.
9. Prepare toppings: Sauté spinach in a splash of olive oil until just wilted, then remove and cool. Sauté sliced onions in the same pan until translucent and set aside.
10. Assemble and bake flatbreads: Preheat oven to 350°F. Spread ½ cup tzatziki over one flatbread. Top with half the sautéed spinach, half the onions, half the cooked chicken, roasted garlic, and feta. Place on baking tray and bake until heated through, about 10 minutes. Drizzle with olive oil and serve with extra tzatziki.

Tips & Variations

• For more flavor, marinate the chicken overnight in the fridge.
• Swap chicken for lamb or beef strips if preferred.
• Use fresh oregano if available for a brighter herb flavor.
• For a crispier flatbread, cook on a hot griddle instead of baking.
• Add chopped tomatoes or olives as additional toppings.

Storage

Store unused dough wrapped tightly in plastic wrap in the refrigerator for up to 2 days or freeze for up to 2 months. Cooked flatbreads can also be refrigerated or frozen for the same durations. Reheat flatbreads in an oven or on a skillet until warmed through. Tzatziki is best kept in an airtight container in the fridge and used within 3-4 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought flatbread instead of making my own?

Yes, store-bought flatbread can be used as a shortcut. Just warm it slightly before adding toppings for best results.

How long does the marinated chicken keep in the fridge?

Marinated chicken should be cooked within 24 hours for optimal freshness and safety.

Greek Chicken Flatbread with Homemade Tzatziki Recipe

Print Recipe

★★★★★

4.8 from 711 reviews

This Greek Flatbread recipe features homemade tzatziki, marinated and pan-cooked chicken, and a perfectly soft flatbread base. Topped with sautéed spinach, caramelized onions, roasted garlic, and creamy feta, this dish combines fresh Mediterranean flavors in a satisfying and wholesome meal that you can prepare from scratch, including the dough and sauce.

• Author: Windy
• Prep Time: 20 mins
• Cook Time: 50 mins
• Total Time: 1 hour 10 mins plus 1 hour dough rising and 1 hour tzatziki chilling
• Yield: 4 flatbreads, serving 4-6 people 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Greek

Ingredients

Scale 1x2x3x

For the Tzatziki

• 1/2 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 Chicken and Marinade

• 2 boneless skinless chicken breasts (or 4–5 thighs)
• 1 lemon, juiced
• 2 garlic cloves, minced
• 1 tsp oregano
• 2 tbsp olive oil
• 1/2 tsp salt

For the Flatbread Dough

• 1 cup warm water (about 110°F)
• 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 and brushing
• 2 tsp coarse salt
• Oil to brush on dough before cooking

For the Toppings

• 2 heads garlic
• 1 tsp sea salt
• 1 tbsp olive oil (for roasting garlic)
• 1 large onion, sliced
• 300 g baby spinach
• 1 cup feta cheese
• Salt and pepper to taste
• Additional 150 g baby spinach, sautéed
• 1/2 onion, sautéed
• 1 chicken breast (cut up, marinated, and cooked)
• 1/2 cup feta
• 2 tbsp olive oil (to drizzle after baking)
• 1/2 cup tzatziki (for topping and serving)

Instructions

1. Make the Tzatziki: Grate the peeled cucumber using a box grater or food processor, then toss with ½ teaspoon sea salt. Place the cucumber in a fine mesh sieve set over a bowl and drain for 10 minutes. Squeeze out excess moisture from the cucumber handful by handful and transfer to a bowl. Add the Greek yogurt, mashed garlic paste, olive oil, vinegar, fresh dill, and remaining salt. Mix well and refrigerate for at least one hour for flavors to meld.
2. Prepare the Marinade and Chicken: Combine lemon juice, minced garlic, oregano, olive oil, and salt in a medium bowl or Tupperware and mix well. Trim fat from chicken breasts, cut into pieces, then place in the bowl. Drizzle marinade over chicken and toss to coat evenly. Cover and marinate for at least 30 minutes while you prepare other components.
3. Cook the Chicken: Heat a cast iron pan over medium-high heat until hot. Add marinated chicken pieces in batches without crowding the pan. Cook for 3 to 4 minutes per side until no longer pink in the center. Remove chicken from heat and let rest. Cooking in batches ensures a better sear and even cooking.
4. Make the Flatbread Dough: In a medium bowl, sprinkle active dry yeast over warm water (about 110°F). Let stand until foamy, about 5 minutes. Stir in flour, olive oil, and coarse salt until dough begins to come together. Turn out onto a floured surface and knead for 5 minutes until smooth and elastic, adding extra flour or water as needed to achieve a soft dough. Alternatively, use a stand mixer with a dough hook to combine and knead for 5-8 minutes.
5. Proof the Dough: Lightly oil a large bowl and place the dough inside. Cover with a tea towel and place in a warm, dry spot to double in size, approximately 1 hour.
6. Cook the Flatbreads: Heat a large flat cast iron griddle over medium-high heat. Divide risen dough into 4 equal pieces and cover with a tea towel. Roll one piece into an 8 x 15 inch oval on a floured surface. When the griddle is hot, cook the flatbread for 2-3 minutes per side until golden brown. Repeat with remaining dough. Alternatively, preheat oven to 400°F and bake rolled dough on parchment-lined baking sheets for 12-15 minutes until golden. Allow to cool before assembling.
7. Roast the Garlic: Preheat oven or toaster oven to 400°F. Cut tops off garlic heads, drizzle with olive oil, sprinkle with sea salt, and wrap in foil. Roast for 45 minutes until soft. Cool, then squeeze roasted garlic cloves out of skins and set aside.
8. Sauté Spinach and Onions: Heat a large skillet over medium-low heat with a splash of olive oil. Add baby spinach and cook until just wilted; remove and cool. In the same pan, add sliced onions and sauté until translucent; remove and cool.
9. Assemble and Bake Greek Flatbreads: Preheat oven to 350°F. Place one flatbread on a baking tray and spread 1/2 cup of prepared tzatziki evenly on top. Layer half the sautéed spinach, followed by half the sautéed onions, then half of the cooked chicken pieces. Sprinkle roasted garlic over the toppings, then add feta cheese. Bake for about 10 minutes until heated through. Drizzle with olive oil before serving and accompany with extra tzatziki on the side.

Notes

• Ensure cucumber is well drained and squeezed for a creamy, non-watery tzatziki.
• Marinating the chicken for at least 30 minutes enhances flavor and tenderness.
• Cooking chicken in batches avoids overcrowding the pan for better searing.
• Flatbread dough can be stored wrapped in the refrigerator for a couple of days or frozen for longer storage.
• Unused cooked flatbreads can also be refrigerated or frozen and reheated before serving.
• Roasted garlic adds a sweet, mellow depth—don’t skip this step if possible.
• You can bake flatbreads in the oven if you don’t have a griddle, though stovetop cooking gives a slightly crispier texture.

Keywords: Greek flatbread, homemade tzatziki, Mediterranean chicken, flatbread dough, roasted garlic, sautéed spinach, feta cheese, marinated chicken