Corn Flatbread with Spiced Yogurt Dip

Traditional Punjabi corn flatbreads served with a cooling mint-cucumber yogurt dip.

Cuisine: Indian

Category: Vegetarian

Prep: 25 minutes. Cook: 10 minutes.

Serves 6.

Ingredients

• 1 cup Corn flour
• 1/2 cup Water
• 1/2 tsp Salt
• 1 tbsp Cooking oil
• 1/2 cup Plain yogurt
• 1/4 cup, grated Cucumber
• 2 tbsp, chopped Mint
• 1/2 tsp Cumin powder
• 1/4 tsp Salt

Instructions

1. Step 1: In a bowl, mix 1 cup corn flour, 1/2 tsp salt, and 1/2 cup water to form a stiff dough. Knead for 3 minutes until smooth, then cover and rest for 15 minutes.
2. Step 2: Divide dough into 6 equal portions. Roll each portion into a ball, then flatten into 4-inch rounds with a rolling pin on a floured surface.
3. Step 3: Heat a non-stick skillet over medium heat. Place one dough round on the skillet and cook for 2-3 minutes until bubbles form and bottom is golden. Flip and cook for 2 more minutes until golden spots appear.
4. Step 4: For dip: Combine 1/2 cup plain yogurt, 1/4 cup grated cucumber, 2 tbsp chopped mint, 1/2 tsp cumin powder, and 1/4 tsp salt. Mix well and chill for 30 minutes.
5. Step 5: Serve warm flatbreads with chilled yogurt dip.