Lauki Paratha Recipe – Wheat Flatbread with shredded Opo Squash or Zucchini. Easy 7 ingredient Indian flatbread. Yeast-free, whole grain, vegan soy-free Recipe. Bottle Gourd, Doodhi Ka Paratha.
Parathas are a favorite Breakfast, Snack or Side in my home. Paratha flatbreads can be made in many many ways. Plain, stuffed with veggies, veggies kneaded into the dough, different spices, different flours, many ways to roll them out and what not. This flatbread today is easy, has veggies kneaded into the dough and simple. Shred the squash, zucchini or other vegetable of choice. Add flour, tahini and spices, knead into a dough. Roll it out, cook and serve! Lauki or Opo Squash is a type of calabash squash. The squash, also called bottle gourd, is very juicy. It leaks a ton of moisture into whatever meal you use it in. Lauki is used in several forms in Indian food. It is shredded and added to flatbreads, cubed and added to dals and curries just like any other squash or potato, it is cubed and cooked with spices like potatoes for a veggie side.
This flatbread uses shredded Lauki with a few spices. I often use zucchini in this flatbread as well. Change up the squash, use other spice blends or herbs for many variations of this flatbread. These parathas can be made oil-free. Use other squashes, shredded sweet potato, carrots, beets, veggie pulp etc.
To make these gluten-free, use my recipe for Sweet Potato gluten-free flatbread. At step 2, mix the grated veggie with the flour and then make a dough. The squash should be finely shredded to make it easier to roll these out.
More flatbreads from the blog
- Herb Garlic Flatbread – Yeast-free.
- Spinach flatbread – Palak Paratha or Spinach Tortillas. Yeast-free
- Easy Wheat Flat bread – yeast-free
- Pita Bread – Yeasted
- High Protein Savory Herbed flatbread – Methi Thelpa – Yeast-free, can be GF
- Pumpkin rosemary flatbread – Yeast-free
- Sweet Potato gluten-free flatbread. yeast-free. GF
- Naan – Yeasted
Shred/grate the squash. Add spices and salt.
Add flour and tahini and mix well. Let the mixture sit for a few minutes.
Add 2 tbsp of water and press and knead. Add more water if needed to make a soft, somewhat dough. Do not add too much water. Let the dough sit for a few minutes.
Oil your hands and knead for a few seconds, divide the dough into 8 equal parts. roll in some flour and keep aside.
Roll out each ball using ample flour into circle flatbreads.
Cook on a skillet until brown spots appear on both sides.
Serve hot with vegan butter, dals, or soups.
- 2 cups grated lauki (Opo Squash/ bottle gourd or Zucchini or other squash of choice)
- ½ tsp salt
- ¼ to ½ tsp cayenne /red chili powder
- ⅓ tsp carom seeds (ajwain/ajowan) or ½ tsp roasted cumin seeds
- ½ tsp dry mango powder (Amchur Powder ), or use 1 to 2 tsp lemon juice
- 1 cup whole wheat flour
- ½ cup unbleached white flour or more wheat flour
- 1 loaded tbsp tahini (sesame seed butter), or use other seed butter or nut butter or use oil
- 3 to 4 tbsp aquafaba or use water (aquafaba - water from a can of chickpeas, keeps flatbreads soft)
- ½ cup wheat flour for dusting
- oil for cooking (optional)
- Grate the squash using a large grater or use a food processor. Transfer to a large bowl.
- Add salt, spices, flour and tahini and mix in. Let it sit for 3 to 4 minutes.
- Add 2 to 3 tbsp of water and knead into a dough. Press with your hands to help the squash release moisture into the dough. The dough will come together within a minute or so. Add more water if needed (depends on the squash or veggie used). Do not add too much, as the squash will keep leaking moisture as it sits.
- Once the dough is somewhat formed. Let it sit for 5 minutes.
- Oil your hands and knead again for a few seconds. Add more flour if needed as there may be more moisture leaking from the squash.
- Divide into 8 to 9 equal balls. Roll out each ball using ample flour into round flatbreads.
- Heat a skillet over medium high heat and cook the flatbread until brown spots appear on both sides. Depending on your skillet and stove, this can take 3 to 6 minutes. Flip after after 2 minutes. Brush oil or vegan butter if needed towards the end.
- Take off heat. Serve warm with vegan butter, Indian pickles, or as side with curries, Dals, soups. or slice the flatbread and serve with a dip of choice.
- Store in a kitchen towel for a few hours over the counter. Refrigerate if storing for longer.
Other additions to the dough: Add ½ tsp turmeric, ½ tsp garam masala or other spice blend of choice.
Add herbs like italian herb blend + cajun spice instead of cumin.