Zucchini and Brinjal Flatbread

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Zucchini and Brinjal Flatbread

This recipe may have a lot of steps, but it is really easy to follow and you won't regret the results.



- 350 g Flour, plus extra for dusting

- 2 Tsp baking powder

- 350 g Natural yoghurt

Marinade for zucchini and brinjal

- 2/3 Cup Olive oil

- 4 Cloves garlic, minced or pressed

- 6 Tbsp lemon juice

- 1 Chilli, minced

- small bunch of mint, roughly chopped

- Salt and Pepper to taste



1. Mix all flatbread ingredients in mixing bowl with a wooden spoon, then use clean hands to pat everything together.

2. Dust a clean work surface with flour, then tip out the dough.

3. Knead for a minute and bring together. Rest dough for 5 - 15 min.

4. Dust a clean work surface and rolling pin with flour, then divide the dough in half, then each half into 6 equal pieces. With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into 12 cm rounds, roughly 2mm to 3 mm thick.

5. Cook each one on high heat in a lightly oiled pan for 1 to 2 min on each side, or until puffed up, turning with tongs. Brush the flatbreads all over with garlic butter as they come out the pan.

Marinade for zucchini and brinjal

1. Mix all the ingredients in a bowl.

2. Pour over grilled brinjal (Slice brinjal, brush with oil and grill in oven for +- 12 min on each side, or until charred). Marinate in fridge for 30 min.

3. Pour over fresh zucchini ribbons, and let marinate in fridge for 30 mins.


1. Smear 1 heaped tbsp of hummus on bread

2. Top with marinated brinjals and zucchini, grilled halloumi, fresh rocket and mint. Sprinkle with pomegranate arils or roasted nuts.


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