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.

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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

Steps:

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.