Chapati with Cucumber Yoghurt Dip

Serves: 4


  • 200g Atta flour
  • ¼ tsp of lower sodium salt
  • 120ml of warm water, or to desired dough texture
  • Olive oil

Cucumber Yoghurt Dip

  • ½ a Japanese cucumber, peeled, seeded and thinly sliced
  • 25g of Greek yoghurt
  • ½ tbsp of Fresh calamansi juice, or to taste
  • 2 tsp of fresh mint, chopped
  • ½ a medium-sized tomato, juiced and diced

Forming the dough

  1. Sieve the atta flour, and add warm water and lower sodium salt. Mix and knead the mixture to form a soft dough.
  2. Use a damp cloth to cover the dough and let it rest for 20 minutes.

Making the dip

  1. While waiting, mix the cucumber, greek yoghurt, calamansi juice and fresh mint together.
  2. Add the freshly juiced tomato juice and diced tomato into the mixture and mix well.
  3. Place the mixture into the fridge to chill for at least 2 hours or overnight.
  4. Add some diced cucumbers, tomatoes, and a small stalk of mint to the dip as garnish.

Rolling of dough

  1. Clean the table top or work top, and spread some flour on the surface to prevent the dough from sticking to the surface.
  2. Divide the rested dough into 4 portions.
  3. Coat the individual dough with some atta flour before rolling them into circles of 15cm diameter.
  4. Coat the rolled pieces of dough with some atta flour on both sides to prevent them from sticking to one another.

Cooking of dough

  1. Heat up a non-stick pan, and spread some olive oil evenly on the pan.
  2. Place the dough on the heated pan and wait till large bubbles form on the chapati.
  3. When bubbles are formed, flip the chapati and cook the other side for 30 seconds.
  4. Wait for brown spots to appear at the bottom, and turn it over again.
  5. Remove any air bubbles that are formed during the process.
  6. Keep flipping the chapati until you obtain your preferred colour.
  7. Serve with the cucumber yoghurt dip. Enjoy!

Tip! You can also choose to air-fry the dough at 180˚C for 3 min per side.

Nutrients per serving
Energy: 179 kcal
Protein: 5.3 g
Fat (Saturated Fat): 0.8 g (0.2 g)
Carbohydrate: 37.7 g
Sodium 18.16 mg
Dietary fibre: 5.2 g

Cucumber Yoghurt Dip
Energy: 14.8 kcal
Protein: 1.1 g
Fat (Saturated Fat): 0.2 g (0.1 g)
Carbohydrate: 2.3 g
Sodium 10.1 mg
Cholesterol: 0.3 mg
Dietary fibre: 0.3 g