Indian Flatbreads with Zucchini and Coriander
4 servings
75 minutes
Indian flatbreads with zucchini and coriander are a fragrant and nutritious dish that combines the softness of the dough with the freshness of vegetables. Their roots trace back to traditional Indian cuisine, where flatbreads are an essential part of the diet, replacing bread and complementing spicy curries. Cumin seeds, turmeric, and fresh cilantro give these flatbreads a rich Eastern flavor with a hint of spiciness, while zucchini adds a tender texture. They pair excellently with yogurt sauces and spicy sides, offering a perfect blend of spices and freshness. These flatbreads can be served hot alongside aromatic butter or filled with vegetables and cheese. A wonderful choice for both everyday dinners and cozy family gatherings.
1
Roast the cumin seeds in a dry pan for 30-60 seconds, stirring constantly, until they are toasted on all sides.
- Cumin seeds: 0.5 teaspoon
2
Wash the zucchini, trim both ends, and grate it on a coarse grater without peeling. Grate the ginger on a fine grater. Chop the coriander finely.
- Courgette: 450 g
- Grated ginger: 2 teaspoons
- Fresh cilantro (coriander): to taste
3
In a large bowl, mix both types of flour, ginger, turmeric, and coriander, along with a teaspoon of salt, and stir. Add the grated zucchini and mix well again.
- Wheat flour: 200 g
- Wholemeal flour: 175 g
- Grated ginger: 2 teaspoons
- Turmeric: pinch
- Fresh cilantro (coriander): to taste
4
Pour 1.5 tablespoons of oil into the same bowl and mix it into the flour mixture. Then gradually add 4-5 tablespoons of cold water until the dough becomes soft and moist.
- Vegetable oil: 4 tablespoons
- Vegetable oil: 4 tablespoons
5
Dust the table with flour. Divide the dough into 12 equal balls. Roll each ball into a thin flatbread about 14 cm in diameter.
- Wheat flour: 200 g
6
Heat a cast iron skillet or a heavy-bottomed pan on the stove. Place one or two flatbreads in the pan — as many as fit — and fry for 2 minutes on each side, pressing with a clean towel.
7
Sprinkle the edges of the flatbreads with oil, flip them again, and fry for another 30-60 seconds, then flip and spray oil on the other side. After that, place the flatbreads on a plate. Do the same with the remaining flatbreads. Serve hot.
- Vegetable oil: 4 tablespoons
