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.
Ingredients
- 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
Instructions
- 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!
