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Herbed Pumpkin Flatbread

Total Time

Prep: 20 min. + standing Cook: 5 min./batch

Makes

4 servings

These herby pumpkin flatbreads benefit from the wonderful flavor and texture of pumpkin. They are amazing served with soup, salad and curry. Chickpea flour adds a protein boost and unique flavor. —Kayla Capper, Ojai, California
Herbed Pumpkin Flatbread Recipe photo by Taste of Home

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: tzatziki sauce, fresh thyme and fresh rosemary

Directions

  1. 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.
  2. 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; if desired, top with fresh 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.

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