cucumber raita, adapted from _The_Curry_Book_, which has other good stuff too.

toast 1 tsp ground cumin in a dry nonstick pan for about 30 seconds of
	med-high heat.  if you burn it, toss it and try again =)

mix with 1 cup plain yogurt, 1/2tsp salt, and freshly ground pepper (i like
	at least a tsp, preferably two. but start small and work your way up).
	using vegan soyogurt works and thus the dip is vegan-riffic, but beware
	its sweetness--you might want to offset with extra lemon/salt/pepper.

peel a cucumber, cut in half, scoop out the seeds with a spoon.  what's left,
	chop up small and add to the yogurt, along with a few chopped
	green onions, a tablespoon (or more, if you're good at chopping) of
	fresh cilantro, and maybe a teaspoon of lemon juice.

serve cold and dip some bread in (preferably fresh, hot chapatis, but naan,
	or wheat tortillas will do.  crackers, or wheat bread in a pinch).

chapatis are pretty easy too, and always wow people:
	3/4 cup wheat flour
	1/2 cup white flour
	1/2 tsp salt 

sift together, then mix in 1/2 cup warm water.  it will make a mess.
i don't know how to avoid the mess.  you should probably set up a
floured sheet to roll it out on *before* adding the water, so you
can transfer it straight over there and keep working in flour on the
sheet until the dough isn't very sticky anymore, but keep working it
without more flour after that for 5-7 minutes.

then place in a dish covered with a damp cloth to sit for 30 minutes.

then, mold the dough into a log-shape and chop into about 16 equal pieces.
roll these out flat (should be smaller than a tortilla, and a bit thicker
for best cooking.  the thickness is key, don't worry so much about size)
and then dry roast in a frying pan--each side until it starts to brown
but not blacken.  i typically do a few in parallel.

it'd be tasty to put mashed garlic, or other spices in too (thanks, robin),
probably after the dough is done being sticky but before the resting.

maybe also brush with butter *after cooking*.