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Flatbreads with Cucumber Raita
Yields:
4
Total Time:
25 mins
At Marcie Turney's Indian restaurant, Bindi, she serves raita (a classic yogurt sauce). It's great as a snack on its own or with grilled meat.
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Ingredients
- 1 cup plain Greek-style yogurt
- 1 cup peeled, diced, seedless cucumber
- 1/2 cup diced, unpeeled cucumber
- 2 Tbsp. chopped mint leaves
- 1 Tbsp. chopped cilantro leaves
- 1 clove garlic
- 1/2 tsp. finely grated lemon zest
- 1/2 tsp. ground cumin
- salt
- Freshly ground black pepper
- extra-virgin olive oil
- cayenne pepper
- Lavash or pocketless pita bread
Directions
- Step 1In a large, shallow bowl, mix the yogurt, peeled cucumber, mint, cilantro, garlic, lemon zest, and cumin, and season with salt and black pepper. Scatter the unpeeled cucumber on top. Drizzle with olive oil and sprinkle with cayenne. Serve the flatbreads with the raita.
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- Step 1In a large, shallow bowl, mix the yogurt, peeled cucumber, mint, cilantro, garlic, lemon zest, and cumin, and season with salt and black pepper. Scatter the unpeeled cucumber on top. Drizzle with olive oil and sprinkle with cayenne. Serve the flatbreads with the raita.
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