Indian wholemeal spelt chapati with raita

Indian wholemeal spelt chapati with raita: an uncomplicated recipe with yoghurt, cucumber, mint and cumin – savoury, fresh and easy enough for every day.

At a glance

• Serves 4
• Prep time: 15 min
• Cooking time: 15 min
• Total time: 30 min
• Calories: 280 kcal per serving
• Protein: 12 g
• Fat: 6 g
• Carbs: 44 g

Ingredients

• 250g wholemeal spelt flour
• 150ml water
• 1 tbsp olive oil
• 200g yoghurt
• 1/2 cucumber
• 1 handful of mint
• 1 tsp cumin
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: frying pan

1. Knead the wholemeal spelt flour, water, olive oil and salt into a smooth dough. Leave it to rest briefly – it will be easier to roll out.
2. For the raita, finely grate the cucumber and squeeze it out well. Stir it into the yoghurt with the chopped mint and cumin, and season to taste with salt and pepper.
3. Divide the dough into equal pieces and roll each one out thinly and as round as you can on a floured surface.
4. Heat a cast-iron or non-stick frying pan over a high heat without any fat. Cook the chapatis one at a time until they have toasted spots and puff up in places.
5. Keep the chapatis warm under a tea towel so they don't dry out.
6. Serve the warm chapatis with the raita.

Good to know

Warm from the pan with something cool and creamy alongside – often that's all you need. This recipe is simple and honest, and that's exactly why it's so good.

Swaps

Wholemeal spelt flour → wholemeal flour (similar fibre content, often a slightly more elastic dough); yoghurt → Greek yoghurt (creamier texture, also provides protein); olive oil → ghee (classic flavour and heat-stable); mint → coriander (also adds aroma)

Allergens

Contains gluten and milk. Good for children with mild seasoning; in pregnancy, yoghurt made from pasteurised milk is the safe choice.