Herbed Pumpkin Flatbread
Total Time
Prep: 20 min. + standing Cook: 5 min./batch
Yield
4 servings
Rosemary, thyme and pumpkin give these flatbreads an autumnal twist. They are great served with soup or salad and, of course, with curries. — Kayla Capper, Ojai, California
Ingredients
- 1 cup all-purpose flour
- 1/2 cup chickpea flour
- 1 teaspoon garlic salt
- 1/2 teaspoon dried rosemary, crushed
- 1/4 teaspoon baking powder
- 1/4 teaspoon dried thyme
- 1/2 cup canned pumpkin
- 1 tablespoon plus 2 teaspoons canola oil, divided
- 1 teaspoon water
- Optional: Fresh thyme, fresh rosemary and tzatziki sauce
Directions
- In a bowl, whisk first 6 ingredients. Add pumpkin, 1 tablespoon oil and water; stir until mixture resembles coarse crumbs. Turn onto a 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 1-2 minutes on each side or until golden brown. Serve warm; if desired, top with thyme and rosemary and serve with tzatziki sauce.
Nutrition Facts
1 flatbread: 231 calories, 7g fat (1g saturated fat), 0 cholesterol, 525mg sodium, 35g carbohydrate (3g sugars, 4g fiber), 7g protein.
Rosemary, thyme and pumpkin give these flatbreads an autumnal twist. They are great served with soup or salad and, of course, with curries. — Kayla Capper, Ojai, California
Recipe Creator
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