Whole Wheat Pumpkin Flatbread
Make these golden whole wheat pumpkin flatbreads at home with an easy and simple recipe to enjoy the fall and festive season. Flavored with garlic and fresh rosemary these are perfect for pairing with curries and soups or for making
Servings: 12 flatbreads
Calories: 134kcal
Ingredients
- 3 cup whole wheat flour
- 11/2 cup pumpkin puree
- ⅓ cup warm water
- 1 teaspoon instant yeast
- 2-3 springs of fresh rosemary finely chopped
- ½ teaspoon sugar
- 3-4 garlic cloves minced
- salt (add according to your taste)
- 1 tablespoon extra virgin olive oil or more
Instructions
- 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.
Notes
- Kneading the dough using a stand mixer - add all the ingredients mentioned, except oil and water, in a mixing bowl. Attach a dough kneading hook and run the mixer on its number 2 settings. Gradually add water, let the machine run, and knead the dough for about 3-4 mins. Add a little oil and knead it for a few more seconds. Remove the mixing bowl and the kneading hook. Cover the dough and let it sit for 10-15 mins before rolling the flatbreads.
- Cast iron pan - use it for cooking the flatbreads. Even heat from a cast iron pan helps to cook the flatbreads evenly and make them soft in texture.
- Storing flatbreads - store prepared flatbreads in an insulated tortilla keeper to keep them warm until serving. Prepare pumpkin wraps - to prepare wraps, roll the dough as thin as possible without breaking. This will help to easily wrap around the filling.
Nutrition
Calories: 134kcal | Carbohydrates: 26.3g | Protein: 4.6g | Fat: 1.8g | Saturated Fat: 0.2g | Potassium: 75mg | Fiber: 5.1g | Sugar: 3g | Calcium: 11mg | Iron: 2mg