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
- 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 and mix well until a big ball is formed.
Then rest the dough for 20 minutes.
Then, make small balls and flatten them on a floured surface with a rolling pin.
Heat just a little oil in the pan and place the flatbreads one by one and cook both sides.
Serve with any dish you desire or dip in yoghurt as an alternative.
