Grilled Flatbread with Cucumber Raita
To make the flatbread, place 1 cup flour, ½ cup Greek yogurt, 1 tsp salt, 1 tsp pepper, 1 tsp olive oil and the cumin and curry powder in a food processor and mix until a dough forms.
Course Side Dish
Cuisine Light & Fresh
- 1 cup flour
- 1 cup plain Greek yogurt
- 1 Houweling’s Long English Cucumber diced
- 1 lemon
- 1 tsp curry powder
- 1 tsp cumin
- 2 tsp salt
- 2 tsp black pepper
- 2 tsp olive oil
To make the flatbread, place 1 cup flour, ½ cup Greek yogurt, 1 tsp salt, 1 tsp pepper, 1 tsp olive oil and the cumin and curry powder in a food processor and mix until a dough forms. If you do not have a food processor, just mix the ingredients in a mixing bowl until they come together, then knead a few times to ensure all the ingredients are evenly mixed. Wrap loosely in plastic wrap and set aside.
To make the raita, dice the cucumber and mix it with ½ cup Greek yogurt, the juice and zest from one lemon and the rest of the salt, pepper, and olive oil.
After your flatbread dough has rested for about 10 minutes, place it on a lightly floured surface and roll it out into a circle, only big enough to fit into your grill pan. Place your grill pan over high heat and get it smoking hot. Then rub a small about of cooking oil on the surface of the flatbread and place it on the grill pan, it will only need about 30 seconds on each side.
Serve the flatbread warm, with the fresh raita to cool it off. Enjoy!