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Crispy Spelt Flatbreads with Lemon Garlic Chicken

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
Prep Time 20 mins
Cook Time 20 mins
Rest Time 30 mins
Total Time 1 hr 10 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Easy
Cooking Temp: medium-high  C
Servings: 4
Estimated Cost: 3.20
Calories: 480
Best Season: all_year_round
Dietary: Contains Dairy, Contains gluten (spelt), 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.

Ingredients
    Lemon Garlic Chicken
  • 500 g Boneless, skinless chicken thighs
  • 3 tbsp Lemon juice
  • 1 Lemon zest (lemon)
  • 4 cloves Garlic, minced
  • 2 tbsp Olive oil (for marinade)
  • 1 tsp Dried oregano
  • 0.75 tsp Salt
  • 0.25 tsp Black pepper
  • 1 tbsp Olive oil (for searing)
    • Spelt Flatbread Dough
  • 300 g Spelt flour
  • 1.5 tsp Baking powder
  • 0.5 tsp Salt
  • 200 g Plain yogurt (full-fat)
  • 2 tbsp Olive oil
    • Yogurt Sauce and Toppings
  • 150 g Greek yogurt
  • 1 clove Garlic, minced
  • 1 tsp Lemon juice
  • 0.5 Cucumber, diced (patted dry)
  • 2 tbsp Fresh dill, chopped
  • 1 pinch Salt
Instructions
    Marinate the Chicken
  1. 1
    Pat chicken thighs dry with paper towels and place in a bowl.
  2. 2
    Whisk lemon juice, zest, garlic, olive oil, oregano, salt, and pepper; pour over chicken and toss to coat.
  3. 3
    Cover and marinate in the fridge for 30 minutes.
    4. Make the Spelt Flatbread Dough
  4. 4
    Whisk spelt flour, baking powder, and salt together in a large bowl.
  5. 5
    Add yogurt and olive oil, mixing until a shaggy dough forms.
  6. 6
    Knead 2 to 3 minutes until smooth, then cover and rest 10 minutes.
  7. 7
    Divide into 4 pieces and roll each into a 20 cm round about 0.5 cm thick.
    8. Cook the Flatbreads
  8. 8
    Heat a dry skillet over medium-high heat.
  9. 9
    Cook each flatbread 2 to 3 minutes per side until puffed and charred in spots.
  10. 10
    Stack cooked flatbreads under a clean towel to keep them soft.
    11. Cook the Chicken
  11. 11
    Heat 1 tbsp olive oil in the same skillet over medium-high heat.
  12. 12
    Sear chicken 5 to 6 minutes per side until internal temperature reads 165 F / 74 C.
  13. 13
    Transfer to a plate and rest 5 minutes, then slice.
    14. Make the Sauce and Assemble
  14. 14
    Stir yogurt, garlic, lemon juice, and a pinch of salt together for the sauce.
  15. 15
    Spread sauce on each flatbread, then top with sliced chicken, cucumber, and dill.
  16. 16
    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.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-lemon-garlic-chicken-flatbreads/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!