Cucumber and Mint Raita with Chapatis

Summary

Prep Time	20 mins
Cook Time	25 mins
Total Time	2 hrs
Course	Sauce
Cuisine	European
Servings (Default: 8)

Ingredients

For the dough: (chapatis)

For the dip: (cucumber and mint raita 🙂

Instructions

Dough:
Knead the flour, salt, pepper and water into a firm dough. Shape into two balls, wrap in oiled foil and let rest for 1 hour.
Raita:
Put the cucumber in a bowl, sprinkle with about 2 pinches of salt and let it steep for 15 minutes.
Finely puree the spring onions, peppers, yogurt, lemon juice, cumin, salt and sugar. Mix 2 tablespoons of mint into the sauce.
Put the grated cucumber in a colander and drain well. If necessary, express it lightly. Fold into the sauce and sprinkle with the remaining mint.
Eighth each of the chapati dough and roll out into approx. 3 mm thin cakes. Bake these individually in a pan without oil for 4-5 minutes until they bubble and are golden brown.
Place the chapatis on a serving plate and serve with the cucumber and mint raita.

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