Turkish flatbreads packed full with spinach and topped with a dollop of tzatziki.

These Turkish flatbreads with spinach topped with a dollop of tzatziki are delightfully refreshing and will satisfy the midmorning hunger after a drive in our beautiful park. They are without a doubt a brunch time winner. Like all the bread that come out of Kaingo kitchen, these are baked fresh in the morning and are out of the kitchen before we can say the word ‘Istanbul’. 

This Wednesday does not differ from last, we want our readers to try these at home. So scroll down for the full recipe. 


For the flatbread dough:

  • 2 cups (270g) plain flour
  • 3 tablespoons Greek yoghurt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon dry yeast
  • 1/2 teaspoon sea salt flakes
  • 2 tablespoons olive oil
  • 1/2 cup (150ml) warm water
  • extra flour for dusting

For assembly:

  • 2 cups baby spinach leaves, chopped
  • olive oil, for pan frying
  • lemon wedges, to garnish


  1. Combine all ingredients for the flatbreads apart from the olive oil in a large bowl. Mix until just combined. Remove onto flour dusted surface and knead until smooth, this may take a few minutes. If dough is too tough use a little extra water and knead. Knead until the dough ball is smooth.
  2. Place dough in a bowl. Cover with a tea towel and prove for 30 minutes in a warm place.
  3. The dough would have doubled in size. Knead in the olive oil to get a smooth dough ball. Cover and set aside for another 30 minutes.
  4. Divide dough into 6 balls. Roll each dough ball into a large rectangle. Dust with extra flour as needed to avoid sticking. Roll it as thin as you can without tearing the pastry. When you place your hand under it you should be able to see through the pastry (the pastry should be thin enough to be translucent).
  5. Scatter spinach in the centre of the rolled pastry. Fold the ends over, brushing with water to seal and pinch the pastry.
  6. Dust the folded flatbreads lightly with extra flour and gently roll it out to three times the folded size.
  7. Grease a large frying pan with olive oil and pan fry the flatbreads on each side for a couple of minutes until golden.
  8. Cut into triangles (or squares) and serve hot with lemon wedges and tzatziki.


Anna Mansfield

About Anna Mansfield

Anna Mansfield has written 78 post in this blog.

Anna is Shenton Safaris' Media Manager.


  1. Avatar
    Grew July 31, 2019 at 8:32 pm - Reply

    Can’t wait for our next visit in September 2020 kind Regards to everyone Maralyn and John grew

  2. Avatar
    Audrey Auret July 26, 2019 at 9:58 am - Reply

    These sound delicious, I am going to try them!

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