Zucchini Skillet Flatbreads
Grated zucchini and yogurt make a soft dough for small flatbreads cooked in a skillet. They suit a light meal where making the bread is part of the cooking, rather than a last-minute garnish. Squeeze the zucchini firmly before mixing: its water changes the dough. Roll the portions thinly enough to cook through before their surfaces become too dark.
South Asian · Preparation time: 15 min · Cook time: 12 min · Total time: 27 min · 2 servings · Easy
Recipe timing and yield are estimates. This recipe has not been kitchen-tested.
Ingredients
- 180 g Zucchini
- 140 g Plain wheat flour
- 60 g Plain yogurt
- 1 g Ground cumin
- 2 g Fine salt
- 15 ml Olive oil
Allergens listed for these ingredients · Wheat, Milk. Check package labels.
Step-by-Step Instructions
- Grate zucchini and squeeze it firmly in a clean towel to remove excess moisture. Mix with flour, yogurt, cumin and salt to form a soft dough.
- Knead briefly, rest for five minutes and divide into four pieces. Roll each piece thinly on a lightly floured board, using a little of the measured flour to prevent sticking.
- Brush a skillet with some oil and cook each flatbread over medium heat until browned on both sides with no raw dough in the center. Use the remaining oil as needed.
Official food storage reference
Equipment
Kitchen scale, measuring jug, knife, cutting board, skillet, mixing bowl, grater, rolling pin, spatula or spoon.
Storage
Keep perishable ingredients refrigerated according to their labels. Serve promptly. Chill cooked leftovers promptly in shallow covered portions and consult the official storage chart for the food type.
For perishable foods and leftovers, U.S. FDA guidance calls for prompt refrigeration, no more than two hours at room temperature (one hour above 32°C/90°F), and a refrigerator at or below 4°C/40°F. Follow the product label and local guidance. Smell and appearance alone cannot establish safety.
FDA handling and storage conditions
Ingredient substitution
Keep squeezed zucchini and wheat flour in the dough. Unsqueezed vegetables or a gluten-free flour alter moisture and binding; the same 140 g flour ratio is not assured.
Editorial guidance, not kitchen-tested. Check product labels and allergens after any change. These notes do not change automatic inventory matching.
Ingredient substitution principles (Colorado State University Extension)Cooking Tips
Read through the method and measure the ingredients before heating the pan. Use the listed equipment and check the recipe-specific handling notes above.
FAQ
Can I change the serving count?
Use the Recipe Converter linked below to scale ingredient quantities. Pan capacity and cooking times do not scale in direct proportion.
Is this an exact photograph of this recipe?
Where available, the credited image is a representative photograph. The caption explains known presentation differences; use the written ingredients and instructions.