Besan Flour Flatbread with Zucchini and Feta Salad

I have a problem. Yes, I am ready to admit it, though grudgingly as it isn’t detrimental to anyone involved. See, I’m not a drug addict, I don’t steal things, I just buy too many zucchini. Really it is a fortuitous problem, everyone here likes them, and coming up with new ways to use them leads to interesting (and healthy) meals. (Perhaps my problem is just related to zucchini and chick pea products used together, oh it is complicated, maybe it would just be easier if I was addicted to something a little more mainstream).

I know, I know, hush down there at the back, Zucchini is supposed to be a summer vegetable, and us here in Sydney are still in the midst of winter’s dreariness, shouldn’t I be constantly buying fennel or some other hearty mid-winter vegetable? Not ‘summer squash’ which is crying out to be paired up with sweet ripe tomatoes and basil? Well Spring comes early in Sydney, if the smell of jasmine wafting through my window is anything to go by, and these succulent and tasty zucchini that I have been buying (too many of) are cheap and fresh and beautiful specimens.

And the flatbread! It takes about 20 mins, is gorgeously crispy and salty and thymey, just make it. I don’t know how it keeps, as F and I inhaled the whole batch in a matter of minutes.

Besan Flour Flatbread
(Adapted from Smitten Kitchen’s Crisp Rosemary Flatbread)
For Flatbread:
1 1/4 cup Besan flour
1/2 cup plain flour
1t baking powder
1/3 cup olive oil
1/2 cup water
1T fresh thyme finely chopped
1 clove garlic, chopped finely
1/2t salt

Preheat oven to 220°C.
Mix flours, thyme, garlic, salt and baking powder together. Make a well and add olive oil and water, stirring to form a dough. Knead lightly (I did this in the bowl). Divide dough into 3, and roll out (or press out, as I did, due to my hatred of rolling pins), the dough should be quite thin. Lightly brush top with extra olive oil, sprinkle with salt and place in hot oven.
Bake for about 10 mins until cooked, browned and crispy. Repeat with the remaining dough.
Please Note: The addition of besan flour changes the texture of this bread. It will be less cracker-like than the original.

Zucchini and Feta Salad
Fry a few thickly sliced zucchinis lightly in olive oil, with sliced garlic and a little chilli. When just cooked, remove from pan, season, and stir through some sharp feta, a squeeze of lemon juice, some finely sliced spanish onion and some baby spinach. Taste, adjust seasoning and serve immediately!