These Pumpkin Flatbreads are a fall favorite perfect for lunch or dinner alongside soups, stews, or roasted vegetables. You can also enjoy them on their own as a snack, with a dollop of butter or a drizzle of honey.
Made with pumpkin puree, Greek yogurt, and a touch of baking powder, they require no yeast and can be cooked immediately after mixing. They are quick and easy to prepare and the dough comes together fast, allowing you to enjoy fresh, soft flatbreads in no time. Lightly spiced with nutmeg, the flatbreads have a delicate sweetness that pairs perfectly with the buttery garlic and parsley mixture brushed on top after baking.
The use of baking powder eliminates the need for rising time, making these flatbreads a fast and convenient option for busy cooks. They bake up golden brown with a soft, pillowy interior and just the right amount of crispness on the outside.
Perfect for a fall dinner or a cozy afternoon treat, these Pumpkin Flatbreads are the perfect addition to your seasonal menu. With minimal prep time and maximum flavor, they’re an ideal way to enjoy the comforting tastes of autumn without the wait.
How to make pumpkin flatbreads
Begin by combining the flour, baking powder, salt, and a pinch of nutmeg in a large bowl. Next, add Greek yogurt and pumpkin puree, mixing until a dough forms. Knead briefly until the dough becomes smooth.
Then, divide the dough into 12 pieces. One helpful tip is to first divide the dough into halves, then quarters, and so on until you reach 12 portions. This way, it’s easier to keep the pieces uniform. Shape each piece into a small ball, rolling it gently between your hands until smooth. If the dough is sticking to your hands, dust your fingers lightly with flour, which will make shaping easier and keep the dough from tearing.
On a floured surface, roll each dough ball into a ¼-inch (6mm) thick circle.
How to cook the flatbreads
Preheat a pan over medium-high heat, making sure it’s hot without adding any oil or butter. Place a piece of dough in the hot pan and cook for about 1 minute, until bubbles appear on the surface and brown spots form on the bottom. Flip the flatbread and cook the other side until golden brown and spotty in some places. Repeat with the remaining dough.
For the butter parsley mixture, melt butter in a small saucepan and add garlic, parsley, and salt, cooking for just 1 minute before removing from heat.
Finally, brush the warm flatbreads with the butter mixture and serve them as an appetizer or alongside your favorite dishes.
Hope you will try these Pumpkin Flatbreads and enjoy them as much as we did. If you do, make sure to share the photos with me on Instagram. Enjoy!
Other similar recipes you may like to try
Savor the authentic taste of India with Homemade Naan Bread, featuring a soft, pillowy texture that pairs beautifully with curries, kebabs, and more.
Enhance your Mexican dishes with these fresh, Homemade Tortillas made from scratch for a vibrant and flavorful experience.
Discover Mediterranean magic with our Homemade Pita Bread, with a fluffy interior perfect for dipping, stuffing, or enjoying on its own.
Easy Pumpkin Flatbreads
These Pumpkin Flatbreads are a fall favorite perfect for a fall lunch or dinner alongside soups, stews, or roasted vegetables. You can also enjoy them on their own as a snack, with a dollop of butter or a drizzle of honey.
Ingredients
- 2 ½ cups (320g) all-purpose flour
- 2 ¼ tsp (10g) baking powder
- 3/4 cup (180g) Greek yogurt
- 3/4 cup (180g) pumpkin puree
- 1 tsp (5g) salt
- Pinch of nutmeg
Garlic Butter
- 3 tbsp (45g) unsalted butter
- 1 clove garlic
- 1 tbsp fresh parsley , chopped
- 1/4 tsp (1g) salt
Instructions
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In a large bowl stir together flour with baking powder, salt and a pinch of nutmeg.
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Add yogurt and pumpkin puree and mix to combine. Knead for a few minutes until you get a smooth dough. *For how to make pumpkin puree check the notes below.
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Divide the dough into 12 pieces. Shape each into a ball.
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Preheat a pan over medium-high heat. You don’t need to add any oil or butter. It has to be really hot.
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On a floured surface roll each piece of dough into a circle until ¼ inch (6mm) thick.
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Cook for about 1 minute, until bubbles appear on the surface and the bottom has brown spots.
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Flip the bread and continue cooking until the bottom gets golden brown, unevenly, and with spots at some places.
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Repeat with the remaining pieces of dough.
Prepare the butter parsley mixture.
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Melt the butter into a small saucepan, add garlic, parsley and salt and cook for 1 minute. Remove from heat.
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Brush the flatbreads with butter mixture. Serve with your favorite dishes or as an appetizer.
Notes
For pumpkin puree, I always like to use fresh roasted pumpkin. I never use canned pumpkin. I usually roast a whole pumpkin in advance and save some for later. Cut the pumpkin into thick slices and place on a parchment paper-lined baking sheet. Bake at 350F (180C) for about 45 minutes to 1 hour or until tender. Let it cool down. Scoop out the pulp and puree in a food processor until smooth. Refrigerate the puree or freeze it for later use.
Nutrition
Serving: 1 flatbreadCalories: 109kcalCarbohydrates: 21.4gProtein: 4.3gFat: 0.6gSaturated Fat: 0.3gCholesterol: 1mgSodium: 200mgPotassium: 157mgFiber: 0.9gSugar: 0.9gCalcium: 62mgIron: 1mg
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