Zucchini Paratha

I was hanging on to the very last half of the home-garden zucchini after the Zucchini Three Ways, wondering how best to use it, and it struck me to just grate it and fold it into the paratha dough I was making the other day.

Serve with any of the favorite curries or dals/koottus, an array of chutneys, or even just pickles and thokku.

Since I don't measure exactly for roti/paratha dough, this is a rough estimate - adjust water/flour as needed to get a dough that can be rolled flat and cooked on the griddle without getting sticky or brittle.

About 4 cups whole wheat flour
2 cups grated zucchini
water as needed (zucchini has quite a bit of water)
salt to taste
1 tsp red pepper flakes (optional)
1 tsp turmeric powder (optional)
2 Tbsp Smart Balance™ Omega Butter Light with Flax Oil (or any other favorite butter substitute)

Very much like in the Flaky Paratha recipe, combine the ingredients using a little water at a time, and knead to a smooth elastic dough, pinch off balls and roll flat adding layers by folding. Pan/griddle cook.