zucchini bread

modify this Afghan bread using yellow summer squash, scallions and herbs

This crunchy, zucchini naan is an Afghan bread. While traditionally made in a tandoor, this delicious bread can be approximated using a hot pan on a stovetop.

ingredients

• 450g plain /all-purpose (3 & 1/2 cups) flour
• 1 zucchini coarsely grated
• 1 onion, finely grated
• 2 eggs
• 2 tsp salt
• 1 tsp black pepper
• 1/2 tsp chili flakes
• 1 tsp baking powder
• 100 ml (1/4 cup) water
• a little oil to grease the pan

preparation

• put all the ingredients in a big bowl
• mix well until a big ball is formed
• rest the dough for 20 minutes
• make small balls
• flatten them on a floured surface with a rolling pin
• heat just a little oil in the pan
• place the flatbreads one by one
• cook both sides
• serve with any dish you desire or dip in yoghurt as an alternative

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