Ingredients
| 3 medium zucchini | |
| 150g paneer | |
| 1 tablespoon Mixed Roots Hot Stuff curry oil, plus extra to drizzle | |
| ½ teaspoon salt | |
| 1½ cups self-raising flour | |
| ½ teaspoon baking powder | |
| ¾ cup Greek yoghurt, plus extra to serve | |
| 1 tablespoon plain oil | |
| ¼ cup chopped herbs such as coriander, fennel fronds and mint, for topping |
Mixed Roots Hot Stuff curry oil packs a lot of flavour into a jar. It has a moreishly toasted taste and texture and will be your new go-to for spicing up so many dishes.
The love child of Indian pickles and chilli oil, Hot Stuff is equal parts heat, smokiness, texture and flavour. It’s perfect for adding extra depth of flavour to any Indian dish, swirling over the top of curries, drizzling over flatbreads and tossing through rice and vegetables, but it does not stop there. It’s lovely with roasted or barbecued veges and meats, especially lamb and chicken, and great for dips: try swirling some over hummus, or stirring through thick Greek yoghurt, sour cream or yoghurt.
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Instructions
| 1. | Heat the oven to 220°C fan bake. |
| 2. | Slice the zucchini into very thin slices or ribbons using a mandolin or vegetable peeler. |
| 3. | Cut or crumble the paneer into small cubes and put in a bowl with the zucchini. |
| 4. | Add the curry oil and ¼ teaspoon salt, mix well and set aside to marinate. |
| 5. | In a large bowl, combine the flour, baking powder, ¼ teaspoon salt, the yoghurt and plain oil and mix together. |
| 6. | Add enough water (about 4 tablespoons) to form a soft dough that holds together. |
| 7. | Tip the dough on a floured surface and knead for a few minutes until smooth. |
| 8. | Line a baking sheet with baking paper. |
| 9. | Using floured hands, pinch off pieces between walnut-sized and golf-ball-sized. |
| 10. | Roll each piece into a ball, flatten into a rough circle or oval shape and place on the tray. |
| 11. | They can be placed close to each other as they do not spread but you may need two trays. |
| 12. | Take a small handful of the zucchini mix and press down into the top of the flatbread. |
| 13. | Repeat with remaining topping until all is divided evenly between the flatbreads. |
| 14. | Bake for 12-14 minutes until browned and raised, rotating the tray or trays after 6 minutes. |
| 15. | They can be eaten straight away or you can keep them for 3 days in a container in the fridge, reheating in a 180°C oven for 5 minutes before topping. |
| 16. | To serve, scatter with herbs and top with a dollop of yoghurt and drizzle of extra curry oil. |
| 17. | To make large flatbreads, divide the dough in half and put onto a well-floured surface. |
| 18. | Stretch or roll out into two rough ovals then place on a lined baking tray. |
| 19. | Divide the zucchini and paneer between the two and spread out to cover evenly. Bake as above. |
Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles