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Cut off about 1/2 inch from each end of a small cucumber, cut the cucumber in half and take out the seeds with a spoon
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Place a grater on top of a plate and finely grate the cucumber, then transfer the cucumber from the plate to a sieve, and with a wooden spoon, push down on the cucumber to release all the excess liquid
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Add 1 cup of greek yogurt to a bowl and add the cucumber mixture to the bowl, finely mince 1 clove of garlic and add it to the bowl, add 2 tablespoons of extra virgin Spanish olive oil, 1 teaspoon of freshly squeezed lemon juice, 1/2 tablespoon of dried dill, season with sea salt, a generous portion of freshly cracked black pepper and mix everything together
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Cover the tzatziki with seran wrap and add it to the fridge
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For the flatbreads, add 1 cup of spelt flour to a bowl, 1 1/2 teaspoons of baking powder, 1/2 teaspoon of sea salt, 1/4 teaspoon of white sugar, 1 tablespoon of extra virgin Spanish olive oil, 1/3 cup of luke warm water and mix everything together until you form a dough
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Add some all-purpose flour to a flat surface and knead the dough for a couple of minutes, shape it into a design of a log, and cut it into 6 evenly sized pieces
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Roll out each piece into a circular design that is about 1/8 of an inch in thickness
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Heat a non-stick frying pan with a medium heat, once the pan get´s hot start cooking each dough between 1 to 1/12 minutes per side, placing a lid on top of the pan while cooking
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Once all your flatbreads are cooked, drizzle a kiss of extra virgin Spanish olive oil on top of each bread, season with garlic powder, dried oregano and just a hint of sea salt, then cut each bread into 4 quarters
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Add the tzatziki to a plate and design the cut flatbreads around it
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Enjoy!