PUMPKIN SEED FLAT BREADS

Pumpkin Seed Flat Breads image

Here's a seasonal addition to your harvesttime feast. From its pretty orange color to the irresistible crunch of toasted pumpkin seeds, this flat bread is pleasing to the eye and taste buds. Using sunflower kernels instead of pumpkin seeds is a yummy change.-Terry Braswell, Peachtree City, Georgia

Provided by Taste of Home

Time 40m

Yield 2 loaves (12 wedges each).

Number Of Ingredients 12

Ingredients

1 teaspoon active dry yeast
1 cup warm water (110° to 115°)
6 tablespoons butter, cubed
1/3 cup cornmeal
1 tablespoon sugar
1 tablespoon chili powder
1 teaspoon salt
3 to 3-1/2 cups all-purpose flour
1 egg
2 tablespoons water
1/4 cup salted pumpkin seeds or pepitas
1/2 teaspoon kosher salt

Steps:

In a large bowl, dissolve yeast in warm water. Add the butter, cornmeal, sugar, chili powder, salt and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each half into a 14-in. oval. Combine egg and water; brush over dough. Using a pastry wheel, cut each oval into 12 wedges or strips. Sprinkle with pumpkin seeds and kosher salt. Separate wedges and place on greased baking sheets. , Bake at 400° for 10-15 minutes or until golden brown. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 108 calories, Fat 4g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 158mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.