Best Herbed Pumpkin Flatbread Recipes

WHOLE WHEAT PUMPKIN FLATBREAD

Steps:

• In a large mixing bowl combine flour with sugar, yeast, salt, finely chopped rosemary, and minced garlic. Mix well.
• Then make room at the center of the flour mixture, add the pumpkin puree and warm water in it. Using a spatula start mixing the flour slowly until all the dry flour absorbs the moisture and becomes a crumbly mixture.
• Then using your hands knead the mixture to form a soft dough. You can also use little oil to avoid it sticking to the bowl. Finally cover the dough and let it rest for 10-15 mins.
• Divide the dough into 12 equal parts and make them into small rounds.
• Sprinkle some dry flour on a flat surface and roll the dough ball to form 6-7" round flatbreads.
• In a preheated pan cook the rolled flatbread on both sides until well done. It will take 1-2 min to cook on each side. Repeat these steps with the remaining dough to make more flatbreads.
• Lightly brush the olive oil on cooked flatbreads and serve warm.

HERBED FLATBREAD

Steps:

• Combine the flour, baking soda, salt, rosemary, and thyme in the bowl of an upright mixer, fitted with a paddle attachment. Add the butter and mix on low speed until incorporated, about 2 minutes. With the machine running, slowly add the water until the mixture forms a dough, adding more water, if needed, 1 tablespoon at a time. Transfer the dough to a lightly floured work surface and knead for 5 minutes until smooth. Cut the dough into 4 equal pieces. Form into disc shapes and wrap in plastic wrap. Refrigerate for 30 minutes.
• Place a grill pan over medium-high heat or preheat a gas or charcoal grill. On a lightly floured work surface, roll out each piece of dough into an 8 to 10-inch circle, about 1/8-inch thick. Brush each circle with olive oil and grill for 4 minutes each side. Remove the flatbread from the grill and cool slightly before serving.

HERBED PUMPKIN FLATBREAD

Steps:

• In a large bowl, whisk the first 6 ingredients. Add pumpkin, 1 tablespoon oil and water; stir until mixture resembles coarse crumbs. Turn onto a lightly floured surface; knead 8-10 times, forming a soft dough. Cover and let rest 15 minutes., Divide dough into 4 pieces. On a lightly floured surface, roll each piece into a 6-in. circle. Brush flatbreads on both sides with remaining 2 teaspoons oil. Heat a large skillet over medium-high heat. Working in batches, cook flatbreads until golden brown, 1-2 minutes on each side. Serve warm and if desired, top with fresh thyme and rosemary and serve with tzatziki sauce.