Flatbread & Tzatziki Dip


400g of Eoss Natural Yoghurt
1 cucumber- peeled and grated
2 cloves of garlic- roasted and crushed
Approx. 30ml of lemon juice
40ml of Rio Vista extra Virgin Olive Oil
1 tablespoon of dill- finely chopped
1 tablespoon of mint- finely chopped
Salt and pepper

Squeeze liquid from cucumber
Place in a bowl, add yoghurt, garlic, lemon juice, oil, dill and mint.
Mix well.
Season with Salt and pepper to taste
Enjoy as a dip with bread or crackers


1 cup Eoss Natural Yoghurt
1 cup flour
2 teaspoons baking powder
1/2 cup of butter
2-3 garlic cloves
Parsley- roughly chopped
1 pinch of salt to taste

Combine flour and baking powder in a large bowl.
Add yoghurt little by little and mix in with a spatula, until yoghurt has absorbed the flour. You may need to use your hands.
Once the dough has formed into a smooth ball, place it onto a floured surface.
Divide the dough into 6 smaller balls.
Roll each ball out as thin as possible for an even cook.
Heat a large skillet over medium heat.
Melt butter, garlic and salt in microwave to make a garlic butter.
Brush one side of the dough with garlic butter and place in hot skillet.
Allow bread to toast and bubble up, cooking for about 2-3 minutes on each side.
Repeat for all 6 flatbreads.
Enjoy with your Tzatziki!