Flatbread with Chutney

Step 1

In a large bowl, mix 2 cups flour, 1 tsp salt, 1/2 cup yogurt, and 1/2 cup water until a shaggy dough forms. Knead for 5 minutes until smooth, then cover and rest for 15 minutes.

Step 2

While the dough rests, make the chutney: blend 1 cup parsley, 1 green chili, 2 tbsp lemon juice, and 2 tbsp olive oil with a pinch of salt until smooth. Add water if needed to reach a spoonable consistency.

Step 3

Divide the dough into 6 equal balls. On a floured surface, roll each ball into a 6-inch round, about 1/4 inch thick.

Step 4

Heat a dry skillet over medium-high heat. Cook each flatbread for 1-2 minutes per side, until puffed and golden spots appear. Keep cooked flatbreads wrapped in a towel.

Step 5

Serve the warm flatbreads with the green chutney on the side for dipping or spreading.

Step 6

Optional: stir in a handful of chopped cilantro or a pinch of cumin into the chutney for extra flavor.