Healthy cookings,easy recipes.: Opo Squash Flatbreads

Opo Squash Flatbreads

Opo squash, also known as bottle gourd, is a mild summer squash popular throughout India, where it is called kaddu, dudhi, lauki, or ghiya, depending on the region. It is ideal to use them when they are young and tender and do not have many seeds yet, or just very tender edible seeds. Opo squash can be shredded and kneaded into chickpea flour dough to make a wonderful flatbread called ghiya paratha.

Makes 8 opo squash flatbreads

Prep time: 15 minutes

Cook time: about 1 minute per flatbread

Refrigerator life: 2 days, but tastes best freshly made and served hot

Freezer life: 1 month (Place a sheet of parchment paper between each flatbread before freezing to prevent them from sticking to each other. Then place the stack in an airtight container, plastic bag, or tightly wrap in foil.)

Reheating method: Place the refrigerated or reheated flatbread in a microwave and heat. Or, place the flatbread on a skillet over medium-high heat, flipping frequently.

1 small opo squash (about 1½ lbs/700 g)

2 teaspoons salt

1¼ cups (150 g) chapati flour (substitute 1 cup/120 g whole wheat flour plus ¼ cup/30 g all-purpose flour), plus extra flour for dusting

¾ teaspoon ground red pepper (cayenne)

½ teaspoon ground black pepper

2 teaspoons peeled and finely grated fresh ginger

4 tablespoons plus 2 teaspoons vegetable oil

3 tablespoons squash water (Step 2)

Making the Dough

1 Wash and peel the opo squash with a vegetable peeler. Cut off both ends and discard. Taste the squash and if it's bitter use another opo squash. Using a box grater, grate the opo squash on the large grating holes until you get about 2 cups (300 g).Wrap any extra squash in plastic wrap and refrigerate for up to 2 days. If the seeds are soft and tender they can be included.

2 Place grated squash and salt in a medium bowl. Using one hand, mix to combine. Place the grated quash into a large sieve placed over a bowl. Using the back of a spoon, press the squash to squeeze out the water. You should get about ½ cup (125 ml) of the squash water. Save the water for the next step.

3 Place the flour, red pepper, and black pepper in a medium bowl. Mix together. Add the shredded squash, ginger, 2 tablespoons of the oil, and 3 tablespoons of the squeezed squash water. Using one hand, thoroughly knead the mixture for about 5 minutes, using up all of the loose flour to form a smooth and slightly firm dough. Discard the remaining squash water.

4 Place a large cast-iron skillet (with a low rim to allow easy flipping) over high heat.

Forming the Dough

1 While the skillet is heating up, separate the dough into 8 equal pieces.

2 Roll each piece between your hands to form a smooth ball and then slightly flatten it between your palms.

3 Working with one flattened dough ball at a time, dip both sides of the dough in loose flour. Place on a flat rolling surface. Using a rolling pin, gently roll out the dough ball into a circle about 4 inches (10 cm) across. You may flip and turn the circle while rolling it to get an even thickness and a round shape. Dust with loose flour as needed, but try to use as little extra flour as possible.

4 Spread ½ teaspoon of oil evenly on the rolled-out circle.

5 Fold the top part of the circle halfway down.

6 Fold the bottom part of the circle over the top fold.

7 Fold the left part to the center.

8 Fold the right side over the left fold to form a square.

9 Slightly flatten the square by gently pressing down on it with your fingers. Dip both side of the square in loose flour. Place on a flat rolling surface. Use a rolling pin, gently roll out the dough square into about a 5-inch (12.5-cm) square.

10 You may flip and turn the square while rolling to get an even thickness. Dust with loose flour as needed, but try to keep it at a minimum.

Cooking the Flatbreads

1 When the skillet is hot, carefully slide the rolled-out square onto your palm and place it on the skillet. The skillet must be hot; otherwise the bread will become dry and hard. Cook for about 30 seconds, and then using a spatula, flip the bread. There should be some small brown spots on the bread.

2 Cook for about 30 seconds and flip again. There should be small brown spots on the flipped side.

3 Spread ½ teaspoon of the oil evenly on the bread and flip it.

4 Cook for 5 seconds, pressing down on the brad with a spatula, and flip again.

5 Cook for 5 seconds, pressing down on the bread with a spatula. Remove the bread from the skillet.

6 Continue to roll out and cook the remaining dough. Enjoy now or stack them and wrap tightly in foil to keep them warm until ready to serve. You may also refrigerate or freeze for later!

How to make the Opo Squash Flatbreads