Crisp, creamy and moreish; radishes shine in this peppery twist on a classic raita dip. Flecked with fresh mint and served alongside fluffy homemade flatbreads, this is a truly scrumptious dish.
- 1 cup + 1 cup Greek yoghurt
- 1 cup grated radish
- Juice of ½ lemon
- 2 Tbsp freshly chopped mint
- 2 Tbsp finely diced red onion
- 3 cups self raising flour
- 1tsp salt
- Extra virgin olive oil
- Additional red onion, radish and mint, to garnish
- Fresh radishes, to serve
- To make the raita, mix together 1 cup of Greek yoghurt, the grated radish, juice of ½ lemon, chopped mint and diced red onion. Season to taste with salt and pepper, then cover and place in the fridge.
- To make the flatbread dough, sieve the flour and salt over the remaining yoghurt and olive oil in a large bowl. Use your hands or a wooden spoon to mix until a soft dough forms, adding water if needed or extra flour if too sticky.
- Divide the dough into 8 even sized balls. Roll out on a floured benchtop, keeping to around ½ cm thick.
- Bring a frying or cast iron pan to a medium heat. Lightly grease the pan, then lay the rolled dough into the pan. Cook for 1-2 minutes until bubbles form on the surface and the underside is brown, then flip and cook for a further 30 seconds to a minute. Repeat with the remaining dough.
- Garnish the raita with a drizzle of olive oil, red onion, radish and mint, then serve alongside the flatbreads. Serve and enjoy.