Yield : 8 piece
Prep Time: 30 mins
Is there anything better than serving fresh bread with your meal? This pumpkin flatbread recipe is packed with nutritious ingredients and uses zero oil. It's a great alternative for fried tortillas and is also perfect used as traditional flatbread.
The pumpkin flavor is subtle, so it adds a lovely flavor element without taking over the entire bite. You can easily substitute mashed yams or sweet potatoes.
Bonus: this recipe only takes about 30 minutes, give or take, to execute from start to finish.
*I also tried this recipe with Bob's Red Mill's Gluten Free AP Flour and it worked great.
1 cup, pumpkin purée
1.25 cups, AP flour
1 tsp, sea salt
In a large mixing bowl, use a fork to mix all the ingredients into a dough.
When the dough thickens, set the fork aside and use your hands to knead the dough.
Knead for approximately 2 minutes. Sprinkle additional flour into mix if the dough is still too sticky, and continue to knead for an additional minute.
Transfer dough to clean and floured surface.
Continue to knead for approximately 30 seconds and form dough into a ball.
Cut dough into 8 even pieces.
Roll each small piece into a ball, then use a roller to flatten. Roll as thin as possible without breaking the dough.
*You may choose to dust the rolled dough w/ additional flour to prevent sticking.
Preheat a large skillet on stovetop.
Place the dough into the heated skillet and cook each side for approximately 2 minutes each side, or until each side begins to get dark.
The dough will "puff up" with air - this is a good sign it's cooking just right.
When the base color of the dough has darkened and spots on the surface look charred - remove from heat.
Store in airtight container to save.
Jesse Brune-Horan is a professional vegan chef and founder of the fed collective. He offers wellness coaching online and vegan catering in Southern California.