Savory Zucchini Bread
An easy flatbread recipe with minced zucchini, onion and herbs that are cooked on the stovetop.
Ingredients
- ½ cup shredded zucchini 38 oz
- ¼ cup finely minced onions 1.5 oz
- 1 tsp rosemary or other herbs
- 1 tsp salt .2 oz
- ½ + 1/8 cup water 6 oz
- 2 ½ cups All purpose flour or a mix with some whole wheat 12 oz
Instructions
- Shred the zucchini and mince the onion and herbs.
- Place water in a mixing bowl.
- Add yeast and salt and stir to dissolve them.
- Add the zucchini, onion, and herb and stir well.
- Pour in the flour and mix well until the flour is all moistened. The dough will be stiff until the zucchini releases its water. You can substitute a cup of whole wheat flour, but if you do, add another 2 teaspoons (.3 oz) of water to the recipe.
- Knead with the dome for about a minute.
- Cover with a heavy wet cloth and allow the dough to double in bulk.
- Flour a work surface and scrape the dough onto it.
- Cut the proofed dough into 8 pieces. An easy way to do this is to first roll it into a cylinder, section the cylinder into four similar-sized pieces and cut each of these in half.
- Take each piece and fold dough edges to the underside to form dough balls or roll them between your hands.
- Allow the dough to rest and rise at least 20 minutes.
- Roll the dough balls one at a time with a rolling pin to a diameter of 6 to 7 inches.
- Bake them on a frying pan or griddle over medium heat until slightly browned on each side, about 3 minutes per side. Use two frying pans to halve the cooking time.