Ingredients

The following ingredients have 4 Servings
  • 2 cups grated lauki (Opo Squash/ bottle gourd or Zucchini or other squash of choice)
  • 1/2 tsp salt
  • 1/4 to 1/2 tsp cayenne /red chili powder
  • 1/3 tsp carom seeds (ajwain/ajowan or 1/2 tsp roasted cumin seeds)
  • 1/2 tsp dry mango powder
  • 1 cup whole wheat flour
  • 1/2 cup unbleached white flour (or more wheat flour)
  • 1 tbsp tahini (loaded) (sesame seed butter, or use other seed butter or nut butter or use oil)
  • 3 to 4 tbsp aquafaba or use water (aquafaba - water from a can of chickpeas, keeps flatbreads soft)
  • 1/2 cup wheat flour for dusting
  • oil for cooking (optional)

Instruction

  • Grate the squash using a large grater or use a food processor. Transfer to a large bowl.
  • Add salt, spices, flour and tahini and mix in. Let it sit for 3 to 4 minutes.
  • Add 2 to 3 tbsp of water and knead into a dough. Press with your hands to help the squash release moisture into the dough. The dough will come together within a minute or so. Add more water if needed (depends on the squash or veggie used). Do not add too much, as the squash will keep leaking moisture as it sits.
  • Once the dough is somewhat formed. Let it sit for 5 minutes.
  • Oil your hands and knead again for a few seconds. Add more flour if needed as there may be more moisture leaking from the squash.
  • Divide into 8 to 9 equal balls. Roll out each ball using ample flour into round flatbreads.
  • Heat a skillet over medium high heat and cook the flatbread until brown spots appear on both sides. Depending on your skillet and stove, this can take 3 to 6 minutes. Flip after after 2 minutes. Brush oil or vegan butter if needed towards the end.
  • Take off heat. Serve warm with vegan butter, Indian pickles, or as side with curries, Dals, soups. or slice the flatbread and serve with a dip of choice.
  • Store in a kitchen towel for a few hours over the counter. Refrigerate if storing for longer.