Kebab Yoghurt Sauce & Flatbread

Kebab Yoghurt Sauce

1 1/4 cup of Eoss Natural Yoghurt
1 clove of crushed Garlic
1 cup of finely chopped dill
1 tablespoon of Olive Oil
Juice of 1/2 lemon
Pinch of Cayenne Pepper
Salt & Pepper to taste

Place all ingredients into a food processor (except salt & pepper)
Run food processor until all ingredients are well blended & smooth
Test for salt & pepper
Transfer into serving bowl, cover & refrigerate


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. Use hands if needed.
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 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.
Fill with desired kebab fillings, and top with kebab yoghurt sauce.


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Carrum Downs 3201,
Victoria, Australia