Radish raita
- Serves 6-8
- Prep time: 20 mins | Cooking time: 15 mins
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.
Recipe by: Developed in partnership with the Heart Foundation
Ingredients
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
Method
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.