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Oil your cast iron skillet and place it over medium heat to preheat.
Grate the zucchini and place it in a large mixing bowl.
Add in the ghee or oil, Agni Churna (or similar spice blend), salt, black pepper, and ¼ cup of water. Stir until evenly blended.
Add in the chickpea flour and baking soda; stir until well blended.
If your batter seems too thick, stir in more water by the tablespoon but make sure it does not become too thin.
After the skillet is done preheating, reduce the heat slightly to just below medium.
Using a ¼ or ⅓ cup measuring cup, scoop the batter onto the preheated skillet and spread it out using the back of a spoon.
Cook the first side for about 2 minutes or until it is slightly golden.
Once ready, flip the flatbread over and cook the second side for 1 to 2 minutes.
Place the cooked flatbread onto a cooking rack or a plate.
Repeat steps 7 to 10 until the batter is used up.
Enjoy this flatbread as a complement to any soup, kitchari, dal, sautéed veggies, or stew recipe.