Cucumber and mint raita with chapatis

Ingredients for 8 servings:

• 450 g flour
• 4 tsp salt
• pepper
• 350 g water
• 2 tbsp oil, neutral
• 2 cucumber(s), finely grated
• Salt
• 4 spring onions, finely chopped
• 2 peppers, green, finely chopped
• 500 ml yogurt
• 2 tbsp lemon juice
• 2 tsp cumin, ground
• 2 pinch(s) raw cane sugar
• 4 tbsp mint, chopped

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours

Indian cucumber salad or cucumber sauce with freshly baked flatbreads

Dough: Knead flour with salt, pepper, and water to form a firm dough. Form into two balls, wrap in oiled foil, and let rest for 1 hour. Raita: Place cucumbers in a bowl, sprinkle with about 2 pinches of salt, and let stand for 15 minutes. Finely blend spring onions, chili peppers, yogurt, lemon juice, cumin, salt, and sugar. Mix 2 tablespoons of mint into the sauce. Place grated cucumber in a sieve and drain well. Squeeze lightly if necessary. Fold into the sauce and sprinkle with the remaining mint. Divide the chapati dough into eighths and roll out into flatbreads about 3 mm thick. Fry each one individually in a pan without oil for 4-5 minutes until bubbly and golden brown. Transfer the chapatis to a serving plate and serve with the cucumber and mint raita.