VEGAN

Indian Flatbreads with Zucchini and Coriander

⏳ Time

1 hour 15 minutes

🥕 Ingredients

🍽️ Servings

Description

In India, these flatbreads are called 'thepla'. They can be served alongside hot dishes as bread, or enjoyed on their own, for example, with salted natural yogurt or mango chutney.

Ingredients

Courgette - 15.9 oz
Wheat Flour - 7.1 oz
Wheat Flour - 6.2 oz
Toasted Cumin Seeds - ½ spoons
Turmeric - a pinch
Grated Ginger Root - 2 spoons
Ground coriander - to taste
Vegetable Oil - 4 spoons

Step by Step guide

Step 1

Toast the cumin seeds in a dry skillet for 30–60 seconds, stirring constantly until they are browned on all sides.

Step 2

Wash the zucchini, trim the ends, and grate them on a coarse grater without peeling. Grate the ginger on a fine grater. Finely chop the coriander.

Step 3

In a large bowl, combine both types of flour, ginger, turmeric, and coriander, along with a teaspoon of salt, and mix well. Add the grated zucchini and mix again thoroughly.

Step 4

Pour 1.5 tablespoons of oil into the same bowl and mix it into the flour mixture. Then gradually add 4 to 5 tablespoons of cold water until the dough becomes soft and moist.

Step 5

Dust the countertop with flour. Divide the dough into 12 equal balls. Roll each ball into a thin round flatbread about 14 cm in diameter.

Step 6

Heat a cast-iron skillet or a heavy-bottomed pan on the stove. Place one or two tortillas in the pan—whatever fits—and cook for 2 minutes on each side, pressing down gently with a clean towel.

Step 7

Brush the edges of the flatbreads with oil, flip them again, and fry for another 30–60 seconds. Then, turn them over and drizzle oil on the other side. After that, place the flatbreads on a plate. Repeat this process with the remaining flatbreads. Serve hot.