Indian Flatbread (Naan) with Raita and Mango Dip

Ingredients

• 1 ripe Mango
• 3 cm fresh ginger
• 3 cloves of spice cloves
• 1 untreated lime (juice)
• 1 tbsp freshly chopped coriander
• 1 cucumber salad
• 1 tbsp freshly chopped parsley
• 1 tbsp freshly chopped mint
• 250 g yogurt
• 0.5 tsp ground cumin
• 0.5 tsp ground coriander
• pepper (ground)
• 250 g flour
• 10 g dry yeast
• 1 tsp sugar
• 0.5 tsp Salt
• 1 tbsp oil
• 50 g plain yogurt
• 2 tbsp pine nuts
• 1 tbsp dried apricots, chopped
• 1 tbsp Raisins

Instructions

1. 1.

   For the salsa peel the mango, cut the flesh from the pit into small cubes. Peel the ginger, grate it and mix with cloves, lime juice and coriander in a bowl. Cover and let chill in the refrigerator for about 2 hours.

2. 2.

   For the raita peel the cucumber, slice lengthwise, deseed and dice finely. Mix with yogurt and season with cumin, coriander, salt and pepper. Let sit for about 1 hour and taste again.

3. 3.

   Put the flour in a bowl and sprinkle the dry yeast over it. Add sugar, salt, oil, yogurt and about 75 ml lukewarm water and knead into a smooth dough, using slightly more or less water if needed. Cover and let rise for about 30 minutes.

4. 4.

   Preheat the oven grill.

5. 5.

   Knead the dough again well and fold in pine nuts, raisins and apricots. Divide the dough into four equal portions, roll each into thin flatbreads and place on a baking sheet lined with parchment paper. Slide under the grill and bake each side for 3-4 minutes. Remove and let cool.

6. 6.

   Serve everything together on a plate.