Combine all the ingredients in a mixing bowl. Add enough water to make a soft and pliable dough. Don’t let the dough sit for too long because zucchini oozes out water and the dough will get too sticky. So make the dough about 5~10 minutes before making the parathas.

Heat a tawa/ griddle on medium-high flame.

Divide the dough into 8 equal pieces. Roll each piece into a smooth ball, roll each ball out into a roughly 6″ round disc. Use atta or rice flour to help you roll out the parathas.

Cook on the hot tawa until brown spots appear and the paratha is cooked on both sides. Brush some oil or butter while cooking the parathas for some extra flavor.

Keep the parathas warm by stacking them up in a kitchen towel while you make the remaining parathas. Serve hot with any curry or yogurt or pickle.