Summary

Ingredients

For the dough: (chapatis)

• 450 g flour
• 4 teaspoons salt
• pepper
• 350 g water
• 2 tablespoon oil, neutral

For the dip: (cucumber and mint raita 🙂

• 2 cucumber (s), finely grated
• salt
• 4 spring onions, finely chopped
• 2 hot peppers, green, finely chopped
• 500 ml yogurt
• 2 tablespoon lemon juice
• 2 teaspoons ground cumin
• 2 pinches raw cane sugar
• 4 tablespoons mint, chopped

Print Recipe Pin Recipe

Instructions

1. Dough:
2. 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.
3. Raita:
4. Put the cucumber in a bowl, sprinkle with about 2 pinches of salt and let it steep for 15 minutes.
5. Finely puree the spring onions, peppers, yogurt, lemon juice, cumin, salt and sugar. Mix 2 tablespoons of mint into the sauce.
6. 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.
7. 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.
8. Place the chapatis on a serving plate and serve with the cucumber and mint raita.