End of Summer Musings

Cucumber and Mint Yogurt Dip with Parathas

Ingredients

• 1 cup Greek yogurt, preferably whole milk (I drained some regular yogurt for a while in a sieve)
• 2 Persian cucumbers, coarsely grated (1/2 cup) (Can use pickling cucumbers)
• 1 small garlic clove, grated on a Microplane or minced
• 2 tablespoons finely chopped mint, plus torn whole leaves for garnish
• Fine sea salt, to taste
• ¼ cup toasted walnuts, chopped
• ¼ teaspoon ground black pepper

• ½ cup whole-wheat flour, more for dusting
• ½ cup all-purpose flour
• ¾ teaspoon fine sea salt
• ½ cup plus 2 tablespoons unsalted butter, melted, plus more as needed for the bowl and brushing
• ½ cup sliced pitted dates (4 - 5 large pitted, if using)
• Olive oil, as needed

Instructions

1. Prepare the parathas: In a large bowl, whisk together flours and salt. Pour 4 tablespoons melted butter over the flour mixture. Use your fingers to rub the butter into the flour until the mixture becomes moist and crumbly. Knead in 1/2 cup water, a little at a time, as needed, until a soft dough forms.
2. Transfer dough to a lightly floured surface and knead dough until it is smooth and slightly elastic, about 5 minutes. Roll dough into a ball and transfer it to a buttered bowl. Cover bowl with plastic wrap and let it rest at room temperature for 20 minutes.
3. Divide dough into 6 equal-size balls. Transfer one ball to a lightly floured surface (keep other dough balls covered with a clean dish towel). Roll the dough into a 6-inch circle. Using a pastry brush, coat the surface of the dough with melted butter, and sprinkle half with 1 generous tablespoon sliced dates, if using. Fold the dough in half, forming a semicircle over the dates. Brush the surface of the semicircle with butter; fold it in half again to form a triangle. Gently roll out dough to a thickness slightly less than 1/4 inch. (You can prepare the parathas up to this point the day before; store in an airtight container with a sheet of plastic wrap or parchment between each paratha, in the refrigerator.
4. Make the dip:In a medium bowl, whisk together yogurt, cucumbers, garlic, mint and salt to taste. Garnish with walnuts, black pepper, and torn mint leaves. Cover and refrigerate until ready to use.
5. Light a high-heat fire in a gas or charcoal grill. Brush parathas with oil and place on the grate. Cover and cook, turning once halfway through, until parathas are dark golden brown and crisp, 1 1/2 to 2 minutes per side. Serve hot, with yogurt dip alongside.

Notes:

You can fry the parathas instead of grilling. To do so, heat a large skillet over medium-low heat. Brush the surface of the paratha with a little butter and sprinkle with salt. Place the bread, butter-side down, into the skillet. Cook until the bread begins to bubble, 2 to 3 minutes. Brush the exposed surface of the bread with butter and sprinkle with salt. Flip bread and cook until underside is golden, 2 to 3 minutes. Transfer bread to a plate. Repeat with remaining dough.

You can make the parathas without the dates such as I did the first time I made this recipe. Still delicious!

Adapted from Melissa Clark, NYT Cookin