Cut off about ½ inch from each end of a small cucumber, cut the cucumber in half and take out the seeds with a spoon

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

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, ½ tablespoon of dried dill, season with sea salt, a generous portion of freshly cracked black pepper and mix everything together

Cover the tzatziki with seran wrap and add it to the fridge

For the flatbreads, add 1 cup of spelt flour to a bowl, 1 ½ teaspoons of baking powder, ½ teaspoon of sea salt, ¼ teaspoon of white sugar, 1 tablespoon of extra virgin Spanish olive oil, ⅓ cup of luke warm water and mix everything together until you form a dough

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

Roll out each piece into a circular design that is about ⅛ of an inch in thickness

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

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

Add the tzatziki to a plate and design the cut flatbreads around it