Best Rosemary Pumpkin Seed Flatbread Recipes

ROSEMARY PUMPKIN SEED FLATBREAD

Steps:

• Add the water, sugar and yeast in a bowl, mix very well and cover with towel and let rise, about 10 minutes.
• In another bowl add the remaining ingredients. When ready, add the yeast water to this and then mix well, into a sticky but not watery dough.
• Put the dough into a well oiled glass bowl, and move it around, evenly coating all sides of the dough. Cover with a towel, place in a warm place and let sit until it rises to double size, about an hour.
• Preheat oven to 400.
• Roll the dough around on a lightly floured surface, to dry it up, just a bit.
• On a lightly greased baking sheet form the dough into a large flat circle.
• Bake for about 10 minutes, until the dough hardens and turns golden or darker brown. Remove and let cool, then cut into pieces and serve.

ROSEMARY LEMON FLATBREAD

Steps:

• Combine dry ingredients, rosemary and lemon zest in a bowl.
• Stir in, with a fork, olive oil until mixed. Pour in 1/3 cup.
• water and stir. Add more water gradually until a dough is.
• formed. Knead dough for 6-8 minutes on a lightly floured.
• surface. Cover dough and let rest for 15 minutes. Divide dough.
• into 8 sections. Roll dough out to about 5-6 inches diameter.
• In a hot iron skillet, place dough and turn over when dough is.
• puffed and has brown flecks. Cook other side as well. Store inches.
• a covered container to soften for sandwiches. Makes 8 flatbread.
• * Spread a mixture of butter or butter/oil mixture, garlic.
• salt, grated parmesan cheese and minced garlic on flatbread.
• and bake at 375 for a few minutes until warmed.

ROSEMARY FLATBREADS

Steps:

• In a small bowl, dissolve yeast in 1/4 cup warm water; stir in honey. Add 1/4 cup flour; mix until almost smooth. Let stand 30 minutes or until bubbly., Place remaining flour, remaining warm water, oil, rosemary and salt in a food processor; add yeast mixture. Process until dough forms a ball. Process 1 minute more to knead dough, pulsing as needed., Transfer to a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Preheat oven to 425°. Punch down dough. Turn onto a lightly floured surface; divide and shape dough into 6 balls. On greased baking sheets, pat each ball into a 5-in. circle. For topping, brush tops with oil; sprinkle with rosemary and salt. Bake 8-12 minutes or until golden brown. Serve warm. Freeze option: Freeze cooled flatbreads in a freezer container. To use, thaw at room temperature or microwave each flatbread on high until heated through, 10-15 seconds.

ROSEMARY-GARLIC PUMPKIN SEEDS

Steps:

• Preheat oven to 275º.
• Toss the pumpkin seeds with olive oil and the spices.
• Spread the pumpkin seeds in a even layer on a rimmed baking sheet & roast for about 1 hour, stirring every 15 minutes until golden brown.

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.

SIMPLE ROSEMARY FLATBREAD

Steps:

• Combine flour, salt and rosemary in a large bowl.
• Stir in water and oil until dough comes together.
• Turn onto a lightly floured surface; knead until smooth, about 5 minutes, dusting surface lightly with flour as needed.
• Place dough in an oiled bowl, cover with plastic wrap, and let rest for 30 minutes at room temp or up to 2 hours in the fridge.
• Heat a 10" to 12" cast iron or other heavy skillet over medium heat until a drop of water sizzles off on contact.
• On a lightly floured surface, divide the dough into 6 portions.
• Roll each piece into 8" round, put in the heated skillet and cook until golden brown spots appear on the bottom and the bread begins to puff, 1- 2 minutes.
• Flip the bread, and cook until spots appear, then transfer to a plate (cover with a towel to keep warm).
• Repeat the cooking process with the remaining 5 dough portions.

POPPY SEED AND ROSEMARY FLATBREAD

Steps:

• Combine flour, rosemary, poppy seeds, salt and pepper in a large bowl.
• Make a well in the center of the dry ingredients and add olive oil and water.
• Blend the flour mixture into the water and oil gently, using your hands.
• Turn the dough onto a work surface and knead for a couple of minutes, until smooth.
• Cover and refrigerate for 1 hour.
• Place a pizza stone onto bottom rack of oven and preheat to 450.
• Take a small chunk of dough (about golf ball size) and roll very thin, either by hand or with pasta machine- preferable- I go to notch 5 on the machine.
• Transfer to pizza stone.
• You should be able to fit 4 on the stone at one time.
• Bake 8-12 minutes or until crisp and golden.
• Cool slightly and brush with a bit of olive oil and sprinkle with kosher salt.
• Store in an airtight container.