Tzatziki bread is a soft, pillowy flatbread that bakes the classic Greek dip right into the dough, so every bite carries the cool tang of yogurt, the fresh snap of cucumber, and a whisper of garlic and dill. It is not a traditional Greek loaf, but a modern baker’s twist that turns the beloved tzatziki flavors into a versatile bread for sandwiches, dipping, or tearing at the table. The yogurt keeps the crumb tender and moist, while the grated cucumber adds a subtle freshness that makes this bread stand out from any plain flatbread.
Ingredients
- 1 cup (240 ml) plain Greek yogurt (full-fat or 2%)
- 1 cup (200 g) grated cucumber (about 1 medium cucumber), excess liquid squeezed out
- 3 cups (390 g) all-purpose flour, plus more for dusting
- 1 packet (2 1/4 tsp / 7 g) active dry yeast
- 1 tsp (5 g) granulated sugar
- 1/4 cup (60 ml) warm water (about 110°F / 43°C)
- 1 tsp (5 g) fine salt
- 2 tbsp (30 ml) olive oil, plus more for brushing
- 1 clove garlic, minced (about 1 tsp / 3 g)
- 1 tbsp (1 g) fresh dill, chopped (or 1 tsp dried dill)
- 1 tsp (5 ml) white vinegar or lemon juice (optional, for a tangier flavor)
Instructions
- In a small bowl, combine the warm water, sugar, and yeast. Let stand for 5–10 minutes until frothy. If it does not foam, the yeast may be dead; start over with fresh yeast.
- Grate the cucumber using a box grater. Place the shreds in a clean kitchen towel and squeeze firmly to remove as much liquid as possible. You should have about 1/2 cup (100 g) of squeezed cucumber.
- In a large mixing bowl, whisk together the flour and salt. Make a well in the center and add the yeast mixture, Greek yogurt, squeezed cucumber, olive oil, minced garlic, dill, and vinegar (if using).
- Stir with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8–10 minutes, until the dough is smooth and elastic. It will be slightly sticky; add extra flour only if it is unmanageable.
- Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let rise in a warm spot for 1 to 1 1/2 hours, until doubled in size.
- Punch down the dough and divide it into 8 equal pieces. Shape each into a ball, cover with a towel, and let rest for 10 minutes.
- Preheat your oven to 425°F (220°C). If you have a pizza stone, place it in the oven while it heats. Otherwise, use a heavy baking sheet.
- Roll each ball into an oval or round about 1/4-inch (6 mm) thick. Place on a parchment-lined baking sheet or directly on the hot stone.
- Bake for 8–10 minutes, until puffed and lightly golden. For a softer bread, bake for 8 minutes; for a crisper exterior, go the full 10 minutes. Brush the hot bread with olive oil immediately after baking.
- Transfer to a wire rack to cool slightly. Serve warm or at room temperature.
Tips
- Squeeze the cucumber well: The single most important step is removing excess water from the grated cucumber. If you skip this, the dough will be too wet and sticky, and the bread may turn out dense or gummy.
- Use full-fat Greek yogurt: Non-fat yogurt can make the dough drier and less tender. If you only have regular yogurt, strain it through a cheesecloth for 30 minutes to thicken it.
- Adjust the garlic and dill to taste: The flavor should be reminiscent of tzatziki, but not overpowering. Start with the listed amounts and add more if you love a strong garlic punch.
- No yeast? Use baking powder: For a quick version, replace the yeast with 2 teaspoons (8 g) of baking powder and skip the rising time. The texture will be more like a soda bread, but still delicious.
Serving Suggestions
Serve tzatziki bread warm with olive oil and extra dill for dipping, or use it to make sandwiches with grilled chicken, roasted vegetables, or falafel. It also pairs beautifully with soups and salads—try it alongside a Greek salad or a bowl of lentil soup. For a mezze spread, tear the bread and serve with hummus, baba ganoush, or extra tzatziki for dipping.
Variations
- Add feta: Fold in 1/2 cup (75 g) of crumbled feta cheese with the dry ingredients for a salty, tangy twist.
- Make it a wrap: Roll the dough slightly thinner (about 1/8-inch / 3 mm) and cook on a hot skillet for 1–2 minutes per side, until blistered and cooked through. This gives you a pliable wrap perfect for gyros.
- Try a mint version: Swap the dill for 2 tablespoons (5 g) of chopped fresh mint for a brighter, more refreshing flavor.
- Add a crunchy topping: Before baking, sprinkle the rolled dough with sesame seeds or za’atar for extra texture and flavor.
Storage and Reheating
Store leftover tzatziki bread in an airtight container or zip-top bag at room temperature for up to 2 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. To reheat, wrap in foil and warm in a 350°F (175°C) oven for 5–7 minutes, or toast in a skillet over medium heat for 1–2 minutes per side. Avoid microwaving, which can make the bread rubbery.
Frequently Asked Questions
Can I use regular yogurt instead of Greek? Yes, but strain it first. Regular yogurt has more whey, which will make the dough too wet. Place a fine-mesh strainer lined with cheesecloth over a bowl, add the yogurt, and let it drain in the refrigerator for at least 2 hours (or overnight) until it reaches a thick, Greek-like consistency.
Why is my dough so sticky? The main culprits are not squeezing the cucumber enough or using a yogurt with a higher water content. If your dough is sticky after kneading, add flour 1 tablespoon (8 g) at a time until it becomes smooth. Be patient—it should be slightly tacky but not leave a residue on your hands.
Can I make this bread gluten-free? You can substitute a 1:1 gluten-free all-purpose flour blend, but the texture will be more crumbly and less chewy. Add 1 teaspoon (2 g) of xanthan gum if your blend does not already include it, and expect a slightly denser result.
Can I use dried dill instead of fresh? Yes, use 1 teaspoon of dried dill in place of the fresh. Add it to the dry ingredients rather than the wet to help it rehydrate evenly.
Do I have to let the dough rise? The rise is what gives the bread its light, airy texture. If you are short on time, you can skip the rise and bake immediately, but the bread will be denser and more like a cracker. For best results, do not rush this step.
Can I cook this on a grill? Yes, this dough works beautifully on a hot grill. Roll it thin, brush with olive oil, and grill for 1–2 minutes per side over medium-high heat, until charred in spots and cooked through. Keep an eye on it, as grill temperatures vary.
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