zucchini bread

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

prep: 40'
10 medium-sized flatbreads

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.


  • 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


  • 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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