This zucchini-based flatbread is an excellent breadlike accompaniment to curries, like Shredded Lamb Korma, or as a tortilla for Thai Pulled Pork Tacos. It’s also great on its own as a snack!
Prep time 15 minutes
Makes 1 sheet of flatbread
11/2 pounds (680 g) zucchini
1/4 cup (32 g) tapioca flour
1 egg
1 egg white
1 clove garlic, minced
1/2 teaspoon dried diced onion
Sea salt
Black pepper
1 Preheat oven to 425°F (218°C). Line a rimmed baking sheet with parchment paper.
2 Grate the zucchini and place it in the center of a clean kitchen towel. Wrap up the zucchini and squeeze it to remove any excess water.
3 Transfer the zucchini to a large mixing bowl. Add the tapioca flour, egg, egg white, garlic clove, dried onion, and a big pinch of sea salt and pepper.
4 Spread the zucchini mixture in an even layer on the parchment.
5 Bake on a lower oven rack for 25 minutes, until the edges become golden brown. Flip the whole thing over and bake for another 5 to 8, minutes until no squishy spots remain.
6 Slice and serve warm.
