Although I have actually not blogged any zucchini recipes, this year we did have a prolific amount of zucchini’s and we put them to good use to the point I was ready to throw up the towel,
we I were was just soo fed up of these green creatures.
Anyhow, these flatbreads are probably the swansong recipe for this season, since nature does have its own way of fixing things and balancing demand and supply. While we had 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 year, reached its down peak in August, ending this long weekend with two small sick kids kids. I am however glad to have some time this weekend to catch up and finish a lot writing although there is other work I have to catch up this weekend too. September promises to be a busy month, however I do hope that this fall lovers prayer is granted and we have a beautiful fall. I did get some interesting pictures in Kolkata and have two eating experiences that I shall share, maybe even this weekend.
Anyhow, back to these parathas, I made them with a minimum amount of fuss, the fun thing about zucchini is that it add moisture to the dough along with flavor and nutriets. Naturally why it is a good addition to any bread. Typically a lot vegetable breads entail stuffing the bread, I have simplified the process by actually kneading in the ground vegetables into the dough it works perfectly with zucchini. The only thing that is a little tricky with these flatbreads is that, I do a double kneading process, what I mean by this is that I add in a generous amount of flour about two hours later, since by then the zucchini has leached a generous amount of water. I have seasoned this bread generously with lemon thyme, which offers it a flavor close to ajowain or carom seeds with a melding of lime.
So here is how I did it,
- 1 large green zucchini
- 2 tablespoons lemon thyme leaves
- 2 cups plus ¾ cup whole wheat flour (atta)
- 2 tablespoons olive oil, plus extra for pan frying the bread
- 1 teaspoon salt
- 1 red onion, very finely diced
- ¼ cup water
- Cut the top off the zucchini and cut into wedges, and place in the food processor and puree until nice and smooth with the lemon thyme.
- 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.
- 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 dough that is smooth and well mixed. 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, you might need to add some water to get it to bind at this point.
- Let the dough rest for about 2 hours. You will find that the zucchini will release water and the dough will be much wetter dough.
- Add in additional whole wheat 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 flatbreads freeze extremely well.