Prep Time: 1 hr | Cook Time: 35 mins | Rising time: 1 hr | Total Time: 2 hours 35 mins | Servings: 2 flatbreads
This Greek Flatbread has wonderful flavors of spanikopita and chicken Souvlaki. On top is a scrumptious garlicky homemade tzatziki. This Greek Flatbread is a wonderful appetizer!
2 tablespoons olive oil
2 boneless, skinless chicken breasts or you can use 4-5 thighs
2 garlic cloves, minced
1 lemon, juiced
1/2 teaspoon salt
1 teaspoon oregano
3 cloves garlic, peeled and mashed into a paste
1/2 a seedless English cucumber, peeled
2 c. plain Greek yogurt
1 tablespoon red or white wine vinegar
⅓ c. olive oil
1 tablespoon fresh dill, minced
1 teaspoon sea salt or more to taste
3 c. all-purpose flour, plus more for surface and hands
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 the bowl
oil to brush on the dough before cooking
2 teaspoons coarse salt
1 teaspoon sea salt
1 tablespoon olive oil
2 heads garlic
1 c. feta
1 tablespoon olive oil
salt and pepper to taste
1 large onion, sliced
300 grams of baby spinach in a small rectangle container
FOR EACH FLATBREAD:
1/2 c. tzatziki
150 grams of baby spinach sauteed
2 tablespoons olive oil to drizzle after cooking
1/2 onions sauteed
1/2 c. feta
1 head roasted garlic
1 chicken breast, cut up, marinated, and cooked
How to make Greek Flatbread with Homemade 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 set over a bowl, place the cucumber and let it drain for about 10 minutes.
Step 2: Squeeze as much moisture out of the cucumber and place the cucumber in a bowl. Repeat with the remaining cucumber.
Step 3: In the bowl with the cucumber, add the remaining ingredients and the rest of the salt. Mix well. Place the tzatziki in the fridge for at least 1 hour.
MARINADE and CHICKEN:
Step 4: Into a medium Tupperware or bowl, place the lemon, garlic, oregano, olive oil, and salt. Mix well.
Step 5: Slice off any of the fat off the chicken breasts and cut each into pieces. Place the pieces in a bowl. Over the chicken, drizzle the marinade and toss to coat well. Tent the bowl and set it aside for at least 30 minutes.
Step 6: Over medium-high, heat a cast-iron pan. Then, add the chicken and sear on each side for about 3 to 4 minutes until the middle is no longer pink. Set the chicken aside when done. Make sure to sear the chicken in batches to prevent overcrowding the pan.
Step 7: In a medium bowl, pour in the water and sprinkle with yeast. Allow this to stand for about 5 minutes until foamy. Stir in the flour once the yeast is bubbling along with the oil and coarse salt. Mix well until the dough forms a ball.
Step 8: Onto a lightly floured surface, turn out the dough, and knead with your floured hands 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 until smooth and soft.
Or do this in a mixer with a dough hook. In a measuring cup or bowl, place the water and sprinkle it with yeast. Allow this to stand until foamy. This takes about 5 minutes. In the mixer, combine the flour and salt. Add the yeast mixture along with the olive oil. Mix well for about 5 to 8 minutes on medium speed until the dough is 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 until smooth and soft.
Step 9: Into a lightly greased bowl, transfer the dough and tent with a tea towel. Set aside for about 1 hour in a warm, dry place until the dough doubles in volume.
Step 10: Place a large flat cast iron griddle on the stove and heat to medium-high. Into 4 equal pieces, divide the dough and tent using a tea towel. On a floured surface, roughly roll out 1 piece into about 8 x 15 inches. Add the flatbread to the hot griddle and cook for about 2 to 3 minutes on each side. Do the same with the rest of the 4 flatbreads.
Or bake in a 400 degrees oven. Start by placing the flatbread on a parchment-lined baking sheet and bake for about 12 to 15 minutes. Take them out of the oven when done and let the flatbread cool before adding the topping.
Step 11: Wrap the unused dough in plastic wrap and store it in the fridge for a few days or freeze it for up to a couple of months.
Step 12: Preheat the oven or toaster to 400 degrees. After cutting off the tops of the heads of the garlic, put them in the center of a piece of tin foil and drizzle with oil and salt. Wrap the garlic in foil and bake for about 45 minutes. Allow them to cool when done before squeezing out the heat. Set aside.
Step 13: On medium-low, heat a large skillet. Once hot, add a splash of olive oil. Next, add the spinach and cook until just wilted. Set aside.
Step 14: In the same pan, saute the onions until they begin to get translucent. Set aside.
Step 15: Prepare the oven. Preheat it to 350 degrees.
Step 16: On top of 1 flatbread, spread half c. of tzatziki followed by half of the spinach and half of the onion. Then, add half of the cooked chicken pieces on top. Next, sprinkle with the roasted garlic and feta.
Step 17: On a baking tray, place the flatbreads and bake in the preheated oven for about 10 minutes until hot.
Step 18: Take the baking tray out of the oven and drizzle the Greek Flatbreads with some olive oil. Serve with extra tzatziki on the side.
This recipe yields 4 flatbreads.
The toppings for this recipe are enough for 2 flatbreads.
You can keep the flatbreads in the fridge or freezer.
Serving: 1flatbread | Calories: 1260 kcal | Carbohydrates: 105g | Protein: 88g | Fat: 34g | Saturated Fat: 10g
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