Roasted Garlic & Zucchini Flatbreads Recipe

About this recipe

Roasted Garlic & Zucchini Flatbreads bring together the rich flavors of Indian spices and fresh vegetables for a delightful family meal. These flatbreads feature tender zucchini, aromatic spices, and a creamy yogurt-based topping, all baked to golden perfection. Ideal for sharing, this dish balances warmth and wholesomeness, making it perfect for dessert or a light family snack. The recipe is vegetarian-friendly and uses accessible ingredients to ensure everyone can enjoy a satisfying, flavorful experience.

Ingredients

• 100 g Hing Khoda
• 2 pcs Zucchini
• 100 g Salt
• 100 g Coriander Leaves
• 200 g Dahi
• 100 g Baking Powder
• 200 ml Ghee
• 250 ml Lemon Juice Concentrate
• 1 Kg Lokwan Premium Wheat Atta 1 Kg
• - Coriander Powder
• 20 g Turmeric Powder
• - Red Chilli Powder
• 100 g Jeera Powder

Instructions

1. 1. In a large mixing bowl, combine whole wheat flour, baking powder, and salt. Add 1 tbsp ghee and mix until crumbly. Gradually add yogurt and knead into a soft dough. Cover and let it rest for 20 minutes.
2. 2. Wash and thinly slice the zucchini. In a small bowl, mix cumin powder, coriander powder, turmeric powder, chili powder, and hing.
3. 3. Heat 1 tbsp ghee in a pan over medium heat. Add zucchini slices and sprinkle the spice mixture evenly. Sauté for 5-7 minutes until zucchini is tender and lightly browned.
4. 4. Divide the dough into small portions and roll out each into flatbreads. Place on a hot griddle and cook for 2-3 minutes on each side until lightly browned.
5. 5. Assemble the flatbreads by spreading a thin layer of yogurt on top, arranging the spiced zucchini slices, and sprinkling freshly chopped cilantro and lemon juice. Serve warm.