Spelt Lemon Garlic Chicken Flatbreads Recipe

Name: Crispy Spelt Flatbreads with Lemon Garlic Chicken
Prep time: 20 min
Cook time: 20 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 500 g Boneless, skinless chicken thighs; 3 tbsp Lemon juice; 1 Lemon zest; 4 cloves Garlic, minced; 2 tbsp Olive oil; 1 tsp Dried oregano; 0.75 tsp Salt; 0.25 tsp Black pepper; 1 tbsp Olive oil; 300 g Spelt flour; 1.5 tsp Baking powder; 0.5 tsp Salt; 200 g Plain yogurt; 2 tbsp Olive oil; 150 g Greek yogurt; 1 clove Garlic, minced; 1 tsp Lemon juice; 0.5 Cucumber, diced; 2 tbsp Fresh dill, chopped; 1 pinch Salt

Soft spelt flatbreads topped with juicy garlic-lemon chicken and cool yogurt sauce

Golden spelt flatbreads topped with sliced lemon garlic chicken, cucumber, and yogurt sauce on a wooden board

Spelt lemon garlic chicken flatbreads pair a soft, chewy spelt flatbread with pan-seared chicken thighs marinated in lemon juice, garlic, and oregano. Everything cooks on the stovetop, so you don’t need an oven.

The spelt flour gives the flatbread a slightly nutty flavor and a tender chew that regular white flour flatbreads don’t have. Spelt also carries a bit more fiber than all-purpose flour, so the dough holds moisture and stays soft even after it cools.

I marinate the chicken for 30 minutes while the dough rests. That timing works out so both parts finish close together and nothing sits around going cold.

One thing to watch: if you crowd the chicken in the pan, it steams instead of browning. Cook it in two batches if your skillet is smaller than 12 inches.

Why You’ll Love This Recipe

Chicken and flatbreads both finish in under 30 minutes active cooking
Spelt dough needs no proofing time before it hits the pan
Lemon garlic marinade works straight from the fridge or day-ahead
Yogurt sauce cools the charred chicken without any added cream

Lemon garlic chicken thighs searing in a cast iron skillet with golden crust and garlic in the pan juices

Ingredient Notes

Spelt flour: Gives the flatbread a nutty flavor and tender chew. All-purpose flour works as a substitute but the dough will feel silkier and less textured.
Chicken thighs: Boneless, skinless thighs stay juicy at 165 F / 74 C. Chicken breast works too, but watch it closely since it dries out faster.
Plain yogurt: Used in both the dough and the sauce. Full-fat yogurt keeps the dough soft; low-fat works but the flatbread turns out slightly drier.
Lemon: Use both zest and juice in the marinade for a stronger citrus edge. Bottled lemon juice works in a pinch but loses some brightness.
Garlic: Fresh cloves give the sharpest flavor. Jarred minced garlic works, use about 1 teaspoon per clove.
Cucumber: Adds crunch and cools the dish down. Pat it dry after dicing so the flatbread doesn’t turn soggy.

Folded spelt flatbread with lemon garlic chicken and yogurt sauce served on a linen napkin with lemon wedges

Print Recipe

Easy

Crispy Spelt Flatbreads with Lemon Garlic Chicken

Difficulty: Easy Prep Time 20 mins Cook Time 20 mins Rest Time 30 mins Total Time 1 hr 10 mins

Cooking Temp: medium-high C Servings: 4 Estimated Cost: £ 3.20 Calories: 480

Best Season: all_year_round

Dietary:

C Contains Dairy C Contains gluten (spelt) H High Protein

Description

This dish pairs a simple stovetop spelt flatbread with pan-seared lemon garlic chicken thighs, finished with a cucumber-dill yogurt sauce for a balanced dinner that needs no oven.

Instructions

Marinate the Chicken

Pat chicken thighs dry with paper towels and place in a bowl.
Whisk lemon juice, zest, garlic, olive oil, oregano, salt, and pepper; pour over chicken and toss to coat.
Cover and marinate in the fridge for 30 minutes.

Make the Spelt Flatbread Dough

Whisk spelt flour, baking powder, and salt together in a large bowl.
Add yogurt and olive oil, mixing until a shaggy dough forms.
Knead 2 to 3 minutes until smooth, then cover and rest 10 minutes.
Divide into 4 pieces and roll each into a 20 cm round about 0.5 cm thick.

Cook the Flatbreads

Heat a dry skillet over medium-high heat.
Cook each flatbread 2 to 3 minutes per side until puffed and charred in spots.
Stack cooked flatbreads under a clean towel to keep them soft.

Cook the Chicken

Heat 1 tbsp olive oil in the same skillet over medium-high heat.
Sear chicken 5 to 6 minutes per side until internal temperature reads 165 F / 74 C.
Transfer to a plate and rest 5 minutes, then slice.

Make the Sauce and Assemble

Stir yogurt, garlic, lemon juice, and a pinch of salt together for the sauce.
Spread sauce on each flatbread, then top with sliced chicken, cucumber, and dill.
Fold or serve open-faced.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 480kcal

% Daily Value *
Total Fat 18g28%
Saturated Fat 5g25%
Cholesterol 95mg32%
Sodium 520mg22%
Potassium 380mg11%
Total Carbohydrate 40g14%
Dietary Fiber 4g16%
Sugars 3g
Protein 34g68%

Vitamin A 300 IU
Vitamin C 8 mg
Calcium 90 mg
Iron 3 mg
Vitamin E 1.5 mg
Vitamin K 6 mcg
Thiamin 0.2 mg
Riboflavin 0.2 mg
Niacin 8 mg
Vitamin B6 0.4 mg
Folate 45 mcg
Vitamin B12 0.3 mcg
Phosphorus 220 mg
Magnesium 40 mg
Zinc 2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

Marinate the chicken for at least 30 minutes for the lemon and garlic to penetrate.
Don't crowd the chicken in the skillet or it will steam instead of browning.
Rest the dough 10 minutes before rolling so it stays soft and rolls out evenly.
Use the same skillet for flatbreads and chicken to save on cleanup.

Keywords: spelt flatbread, lemon garlic chicken, spelt chicken recipe, stovetop chicken flatbread, spelt flour dinner

Equipment

12-inch skillet or cast iron pan
mixing bowls
rolling pin
instant-read thermometer
tongs
clean kitchen towel

Tips

Pat chicken thighs dry before searing so they brown instead of steaming in the pan.
Rest the flatbread dough for 10 minutes before rolling so it doesn't spring back.
Cook flatbreads in a dry or lightly oiled skillet over medium-high heat until charred spots appear.
Check chicken with an instant-read thermometer and pull it at 165 F / 74 C.
Let the chicken rest 5 minutes before slicing so the juices stay in the meat.

Variations

Swap chicken thighs for chicken breast, pound to an even thickness, and reduce sear time by about a minute per side.
Add crumbled feta and thinly sliced red onion on top for a Mediterranean-style flatbread.
Use dairy-free yogurt in both the dough and the sauce for a lactose-free version of this recipe.

Storage and Reheating

Store chicken and flatbreads separately in airtight containers in the fridge for up to 3 days. Keep the yogurt sauce in its own container so the bread doesn't turn soggy.

Reheat chicken in a skillet over medium heat for 3 to 4 minutes, or microwave in 30-second bursts. Warm flatbreads in a dry skillet for 30 seconds per side, or wrap in foil and heat in a 160 C / 320 F oven for 5 minutes.

Uncooked flatbread dough freezes well. Wrap individual portions in plastic and freeze up to 2 months, then thaw overnight in the fridge before rolling and cooking.

Serving Suggestions

Serve the flatbreads open-faced with extra cucumber and a lemon wedge on the side, or fold them like a wrap for handheld eating.

A simple tomato and red onion salad with olive oil works well alongside, plus a bowl of olives if you want something briny.

For a bigger spread, add hummus and warm marinated olives to turn the plate into a light mezze-style dinner.

File under lemon garlic chicken spelt chicken recipe spelt flatbread spelt flour dinner stovetop chicken flatbread

Frequently Asked Questions

Expand All:

Why are my spelt flatbreads tough instead of soft?

Overworking the dough is the usual cause. Spelt has less elastic gluten than wheat flour, so kneading it too long or rolling it too thin toughens the texture fast. Knead just until the dough comes together, about 2 to 3 minutes, and rest it 10 minutes before rolling to keep the flatbreads soft and pliable.

Can I use chicken breast instead of thighs in this recipe?

Yes, chicken breast works, but it cooks faster and dries out more easily than thighs. Pound the breast to an even 0.75 inch thickness and reduce the sear time to about 4 minutes per side. Pull it at the same 165 F / 74 C internal temperature used for thighs.

Can I make the spelt flatbread dough a day ahead?

Yes, wrap the dough tightly and refrigerate it for up to 24 hours before rolling. Let it sit at room temperature for 15 minutes before shaping so it rolls out evenly. You can also freeze portioned dough for up to 2 months and thaw overnight in the fridge.

What goes well with lemon garlic chicken flatbreads?

A simple tomato and red onion salad with olive oil balances the richness of the chicken and yogurt sauce. Hummus or marinated olives on the side turn the meal into a light mezze-style spread. Roasted vegetables also work if you want something warm alongside the flatbreads.

Are spelt lemon garlic chicken flatbreads gluten-free?

No, spelt flour contains gluten, so this recipe isn't suitable for a gluten-free diet. Spelt has a different gluten structure than wheat, and some people with mild sensitivities tolerate it better, but it isn't safe for celiac disease. Swap in a gluten-free flatbread if you need one.

How do I know when the chicken for these flatbreads is fully cooked?

Check with an instant-read thermometer inserted into the thickest part of the thigh; it should read 165 F / 74 C. The juices should run clear, not pink, and the meat should feel firm when pressed. Let it rest 5 minutes before slicing so the juices stay in the meat.

Crispy Spelt Flatbreads with Lemon Garlic Chicken

Why You’ll Love This Recipe

Ingredient Notes

Crispy Spelt Flatbreads with Lemon Garlic Chicken

Description

Ingredients

Lemon Garlic Chicken

Spelt Flatbread Dough

Yogurt Sauce and Toppings