Zucchini, Red Onion and Thyme Flatbreads
This year we again had a prolific amount of zucchini. If you have dealt with zucchini you know they are prolific. When almost ready to give up, I made these flatbreads. The use a generous amount of fresh shredded zucchini. So Zucchini, Red Onion and Thyme flatbreads are a great way to use zucchini. In fact, in this recipe I use zucchini in lieu of water. And this is my last zucchini recipe for this season.
While we secured a lot of the plants for the storm, the zucchini plant was too delicate to survive the windy gales. I am sorry to see it go. Actually mostly very sorry to see the flowers go. What started out to be an amazing Zucchini year, reached its down peak in August. I am ending this long weekend with two small sick kids September promises to be a busy month. However I do hope that this fall lovers prayer is granted and we have a beautiful fall.
Anyhow, back to these parathas, I made them with a minimum amount of fuss. The fun thing about zucchini is that it adds moisture to the dough along with flavor and nutrients. Naturally why it is a good addition to any bread.
Now, this flatbread is very flavorful, but on the rustic side. The zucchini binds the dough, but does make for a somewhat wet dough. In fact, it starts out crumbly. The best thing to do is to let it rest for a bit. And then suddenly you find your dough wet and soft.
I actually added in lemon thyme. But regular thyme or any herb will do. And you can vary this recipe with any moisture rich vegetable. If you want a smooth and round paratha/flatbread you will need to add more flour. I kind of like the fact that you can taste and see the green bits, so I am frugal with the flour. And I use EVOO. I think all of this convinces me this is good for me.
A delicately seasoned flavorful recipe that helps you deal with the summer zucchini and lemon thyme in season.
Ingredients
- 1 large green zucchini
- 2 tablespoons lemon thyme or regular thyme
- 2 cups plus ¾ cup whole wheat flour (atta)
- 1 teaspoon cumin seeds
- 1 teaspoon minced ginger
- 1 teaspoon red pepper flakes
- 2 tablespoons olive oil, plus extra for pan frying the bread
- 1 teaspoon salt
- 1 red onion, very finely diced
Instructions
- Cut the top off the zucchini and shred the zucchini using a box grater or food processor. Add in the thyme and set aside.
- Place 2 cups of the wheat flour in the mixing bowl and add in the two tablespoons olive oil and the salt and mix well. Stir in the cumin seeds, minced ginger and red pepper flakes.
- Add in the chopped onion and mix well, the dough will be lumpy and dry at this point.
- Gradually work in the shredded until you have a crumbly dough. You will want a dough that is a little dry to touch at this point, because as the dough rests it tends to get a little moister.
- Let the dough rest for about 20 to 25 minutes. You will find that the zucchini will release water and the dough will be much wetter dough.
- Add in additional whole wheat flour and work in to make the dough pliable and relatively smooth to touch. It should be springy but not sticky at this point.
- Break small lime sized balls of the dough and roll into circles about 6 inches in diameter using flour as needed.
- As you begin rolling out the first circle, place the skillet or tawa on the fire. It is important to have a well heated skillet for the purpose of making Indian breads.
- Place the bread on the skillet and cook briefly for a couple of minutes on each side, the bread should dry out and get evenly coated with little spots. Add in a little oil spreading evenly with a teaspoon allowing the bread to puff up a little.
- Cook till a little crisp on both sides and place on to a plate.
- Continue cooking all the breads in this manner.
- We actually enjoyed these the day we had no electricity letting the flavors guide us as we ate. The dough as well as the cooked flat breads freeze extremely well.