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Greek Chicken Flatbread with Homemade Tzatziki Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://thedishspot.com/greek-chicken-flatbread-with-homemade-tzatziki-recipe/