Tzatziki flatbread is a soft, pillowy flatbread topped with a cool, garlicky cucumber-yogurt sauce, finished with fresh herbs and a drizzle of olive oil. It works beautifully as a quick lunch, a shareable appetizer, or a light dinner when served with a salad. The combination of warm, charred bread and cold, tangy tzatziki creates a delightful contrast in both texture and temperature, making it a crowd-pleasing dish that comes together in under an hour.
Ingredients
- For the flatbread:
- 2 cups (250 g) all-purpose flour, plus more for dusting
- 1 teaspoon (5 g) baking powder
- 1 teaspoon (5 g) salt
- 1 cup (240 ml) plain Greek yogurt (full-fat or 2%)
- 2 tablespoons (30 ml) olive oil, plus more for brushing
- For the tzatziki:
- 1 cup (240 g) plain Greek yogurt
- 1/2 English cucumber, grated (about 1/2 cup / 75 g after squeezing)
- 1 clove garlic, minced
- 1 tablespoon (15 ml) fresh lemon juice
- 1 tablespoon (15 ml) olive oil
- 1 tablespoon (4 g) fresh dill, chopped (or 1 teaspoon dried)
- 1/4 teaspoon salt, or to taste
- Freshly ground black pepper, to taste
- For serving:
- 1/4 cup (60 ml) extra-virgin olive oil
- 1/4 cup (25 g) crumbled feta cheese (optional)
- Fresh dill or mint for garnish
Instructions
- Make the tzatziki: Place the grated cucumber in a clean kitchen towel and squeeze out as much liquid as possible. In a medium bowl, combine the squeezed cucumber, Greek yogurt, garlic, lemon juice, olive oil, dill, salt, and pepper. Mix well. Cover and refrigerate while you make the flatbreads.
- Make the flatbread dough: In a large bowl, whisk together the flour, baking powder, and salt. Add the Greek yogurt and olive oil. Stir with a spatula until a shaggy dough forms.
- Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 2–3 minutes, until smooth and elastic. If the dough is too sticky, add a little more flour; if too dry, add a teaspoon of water. Cover with a damp towel and let rest for 10 minutes.
- Divide and roll: Divide the dough into 4 equal pieces. Roll each piece into a ball. On a floured surface, roll each ball into a thin circle, about 8 inches (20 cm) in diameter and roughly 1/8 inch (3 mm) thick.
- Cook the flatbreads: Heat a large cast-iron skillet or non-stick pan over medium-high heat. Brush the pan lightly with olive oil. Place one flatbread in the pan and cook for 1–2 minutes, until bubbles form and the bottom is golden brown. Flip and cook for another 1–2 minutes on the other side. Repeat with the remaining dough, brushing the pan with oil as needed. Keep cooked flatbreads covered with a clean towel to stay warm.
- Assemble: Spread a generous layer of tzatziki over each warm flatbread. Drizzle with extra-virgin olive oil, sprinkle with feta (if using), and garnish with fresh dill or mint. Cut into wedges or serve whole.
Tips
- Don’t skip squeezing the cucumber: The success of thick tzatziki depends on removing as much water as possible from the grated cucumber. If the tzatziki is watery, it will soak into the flatbread and make it soggy.
- Use full-fat Greek yogurt: Non-fat yogurt can be thinner and less creamy. Full-fat or 2% Greek yogurt gives the best texture and flavor. If you only have regular yogurt, strain it through a cheesecloth for 30 minutes to thicken.
- Let the dough rest: The 10-minute rest after kneading is important—it relaxes the gluten, making the dough easier to roll and resulting in more tender flatbreads.
- Adjust the garlic to your taste: Raw garlic is pungent. Start with one clove and add more if you love garlic. For a milder flavor, you can blanch the garlic in boiling water for 30 seconds before mincing.
Serving Suggestions
Serve tzatziki flatbread as an appetizer with a Greek salad, or as a main course alongside grilled chicken, lamb, or falafel. It also makes a great base for a wrap—fill it with sliced grilled vegetables, olives, and fresh herbs. For a simple meal, pair it with a bowl of tomato soup or a lentil soup.
Variations
- Herb flatbread: Add 1 tablespoon of chopped fresh oregano or thyme to the dough for extra flavor.
- Spicy tzatziki: Stir in 1/2 teaspoon of red pepper flakes or a pinch of cayenne to the tzatziki for a kick.
- Vegan version: Use a plant-based Greek-style yogurt for both the dough and the tzatziki. The texture will be slightly softer, but it works well.
- Toasted version: Instead of spreading the tzatziki on warm flatbread, toast the flatbreads until crisp, then serve the tzatziki on the side for dipping.
Storage and Reheating
Store leftover flatbreads (without tzatziki) in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat in a dry skillet over medium heat for 30–60 seconds per side, or wrap in foil and warm in a 350°F (175°C) oven for 5–7 minutes. The tzatziki can be refrigerated separately for up to 3 days. Stir before serving. Assemble the flatbreads just before eating to keep them crisp.
Frequently Asked Questions
Can I use a different type of yogurt? Yes, but Greek yogurt is best because it’s thick and tangy. If you use regular yogurt, strain it through a coffee filter or cheesecloth for at least 30 minutes to remove excess whey. Coconut yogurt works for a dairy-free version, but it may be thinner.
Why is my flatbread dough sticky? Sticky dough is usually caused by too much yogurt or not enough flour. Add flour one tablespoon at a time until the dough comes together. It should be soft but not tacky. Remember that humidity affects flour absorption, so adjust as needed.
Can I make the flatbreads ahead of time? Yes, you can cook the flatbreads up to 2 days ahead. Store them in an airtight container and reheat just before serving. The tzatziki can be made up to 3 days in advance—just give it a good stir and taste for seasoning again.
What if I don’t have a cast-iron skillet? Any heavy-bottomed pan works, including a non-stick skillet or a griddle. You can also cook the flatbreads on a barbecue grill over medium heat for a smoky flavor.
How do I prevent the tzatziki from making the flatbread soggy? Spread the tzatziki on the flatbread only when you’re ready to eat. If you’re packing it for lunch, keep the tzatziki in a separate container and spread it right before eating.
Can I freeze the flatbreads? Yes, freeze the cooked flatbreads in a single layer on a baking sheet, then transfer to a zip-top bag. They will keep for up to 3 months. Reheat directly from frozen in a dry skillet or in the oven.
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