Flatbreads with Cucumber Raita

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1 cup	plain Greek-style yogurt
1 cup	peeled, diced seedless cucumber, plus 1/2 cup diced unpeeled cucumber, for garnish
2 tablespoons	chopped mint leaves
1 tablespoon	chopped cilantro leaves
1	garlic clove, minced
1/2 teaspoon	finely grated lemon zest
1/2 teaspoon	ground cumin
	Salt
	freshly ground black pepper
	Extra-virgin olive oil, for drizzling
	Cayenne pepper, for sprinkling

Lavash or pocketless pita bread, warmed

In a large, shallow bowl, mix the yogurt, peeled cucumber, mint, cilantro, garlic, lemon zest and cumin and season with salt and black pepper. Scatter the unpeeled cucumber on top. Drizzle with olive oil and sprinkle with cayenne. Serve the flatbreads with the raita.
FROM BRUSCHETTA WITH MOZZARELLA AND SMASHED FRESH FAVAS, FLATBREADS WITH CUCUMBER RAITA, AND PUMPERNICKEL WITH AVOCADO, CORN AND TOMATO, MARCIE TURNEY: NEW IDEAS FOR CHICKEN, PASTA AND BREAD
PUBLISHED SEPTEMBER 2011

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