A lovely light flatbread for your next summer cook-up laced with zucchini, grated onions and thyme.
Prep Time15 minutesmins
Cook Time1 hourhr
Resting time2 hourshrs
Course: Breads
Cuisine: Indian, Vegan, Vegetarian
Keyword: thyme, zucchini
Servings: 15flatbreads
Calories: 97kcal
Author: Trish | The infinebalance Food Blog
Ingredients
1large green zucchini
2tablespoonsfresh lemon thyme leaves
2-¾cupswhole wheat flour
2tablespoonsolive oil - plus more for frying
1teaspoonsalt
1red onionvery finely chopped
Instructions
Cut the top off the zucchini and cut into wedges. Place in a food processor with the lemon thyme and puree until nice and smooth.
Place 2 cups of the wheat flour n a mixing bowl and add 2 tablespoons olive oil and the salt and mix well.
Add in the chopped onion and mix well (the dough will be lumpy and dry at this point).
Gradually work in the pureed zucchini until you have a dough that is smooth and well mixed. You might need to add a little water to get it to bind but you want a dough that is a little dry since as the dough rests it becomes moister as the zucchini releases some water. Let the dough rest for about 2 hours.
Work in the additional whole wheat flour to make the dough pliable and relatively smooth to touch. It should be springy but not sticky at this point.
Break-off 15 small lime-sized balls of the dough and roll into circles about 6 inches in diameter on a floured surface.
As you begin rolling out the first circle, place a skillet or tawa on the fire. It is important to have a well-heated skillet for the purpose of making Indian breads.
Place one of the dough circles on the heated skillet and cook for a couple of minutes on each side, the bread should dry out and get evenly coated with little brown spots. Spread a little oil. Spreading evenly with a teaspoon. Turn the bread over and allow to puff up a little. Spread a little oil on the other side and turn over and crisp on that side. Cook till a little crisp on both sides and then remove and place on a plate.
Continue cooking all the dough circles in this manner.
Notes
The dough must sit for a couple of hours before rolling and frying. It's really not a terribly difficult bread to make, just be prepared and time it properly.This dough, as well as the cooked flatbreads, freezes extremely well. To warm up, heat it on the BBQ or in a hot skillet.