Raita

Directions

1. 1
   Slice the cucumber in half. Use a spoon to scrape out the seeds, then grate it onto paper towels. Squeeze the cucumber in the paper towels to remove the excess moisture, then set aside.In a bowl, stir together the yogurt, cumin, coriander, cayenne, lemon juice, salt and pepper.
2. 2
   Add the cucumber and stir to combine, then stir in the mint. Taste and adjust the seasoning as you desire.Cover and refrigerate for a couple of hours to allow the flavors to combine.
3. 3
   Serve as a dip with pita wedges.To make the wedges, cut naan bread into eights.
4. 4
   Brush each wedge with olive oil and sprinkle with kosher salt on both sides.
5. 5
   Bake until crispy.