Easy Pumpkin Flatbreads Recipe

Introduction

These easy pumpkin flatbreads are a delicious way to add seasonal flavor to your meals. Soft, slightly spiced, and infused with garlic parsley butter, they make a perfect appetizer or side dish all year round.

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
• 3 tbsp (45g) unsalted butter
• 1 clove garlic
• 1 tbsp fresh parsley, chopped
• 1/4 tsp (1g) salt

Instructions

1. Step 1: In a large bowl, stir together the flour, baking powder, salt, and a pinch of nutmeg.
2. Step 2: Add the Greek yogurt and pumpkin puree. Mix to combine, then knead the dough for a few minutes until smooth.
3. Step 3: Divide the dough into 12 equal pieces and shape each into a ball.
4. Step 4: Preheat a pan over medium-high heat. No oil or butter is needed; the pan should be very hot.
5. Step 5: On a floured surface, roll each dough ball into a circle about ¼ inch (6mm) thick.
6. Step 6: Cook each flatbread for about 1 minute until bubbles form and the bottom has brown spots.
7. Step 7: Flip the flatbread and cook until the other side is golden brown with uneven spots.
8. Step 8: Repeat with the remaining dough pieces.
9. Step 9: To prepare the butter parsley mixture, melt the butter in a small saucepan. Add crushed garlic, chopped parsley, and salt, cooking for 1 minute before removing from heat.
10. Step 10: Brush the warm flatbreads with the butter mixture and serve immediately with your favorite dishes or as an appetizer.

Tips & Variations

• Use canned pumpkin puree for convenience or make your own by roasting and pureeing fresh pumpkin.
• For extra flavor, add a pinch of smoked paprika or ground cumin to the dough.
• Serve with dips like hummus, tzatziki, or a garlic yogurt sauce for a tasty appetizer.

Storage

Store leftover flatbreads in an airtight container at room temperature for up to 2 days. For longer storage, freeze flatbreads separated by parchment paper in a freezer bag for up to 1 month. Reheat in a hot pan or oven until warmed through, then brush again with the butter parsley mixture if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of flour?

All-purpose flour works best for this recipe, but you can substitute whole wheat flour for a nuttier flavor. Note that the texture may be denser.

How do I make pumpkin puree at home?

Cut a pumpkin in half, remove seeds, and roast it cut-side down at 400°F (200°C) for about 45 minutes until tender. Scoop out the flesh and blend until smooth to make fresh pumpkin puree.

Easy Pumpkin Flatbreads Recipe

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★★★★★

4.7 from 115 reviews

• Author: lina
• Total Time: 30 minutes
• Yield: 12 flatbreads 1x
• Diet: Vegetarian

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Description

These easy pumpkin flatbreads are soft, flavorful, and perfect for a quick snack or appetizer. Made with simple ingredients like pumpkin puree, Greek yogurt, and all-purpose flour, these flatbreads have a subtle sweetness and warm spices enhanced by a garlic parsley butter glaze. Cooked on the stovetop, they come together quickly and can be served alongside soups, salads, or your favorite dishes.

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Ingredients

Scale 1x2x3x

Dough

• 2 ½ cups (320g) all-purpose flour
• 2 ¼ tsp (10g) baking powder
• 1 tsp (5g) salt
• Pinch of nutmeg
• 3/4 cup (180g) Greek yogurt
• 3/4 cup (180g) pumpkin puree

Butter Parsley Mixture

• 3 tbsp (45g) unsalted butter
• 1 clove garlic, minced
• 1 tbsp fresh parsley, chopped
• 1/4 tsp (1g) salt

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Instructions

1. Combine dry ingredients: In a large bowl, stir together the all-purpose flour, baking powder, salt, and a pinch of nutmeg to evenly distribute the leavening and spices.
2. Add wet ingredients and knead dough: Add the Greek yogurt and pumpkin puree to the dry ingredients. Mix until combined, then knead gently for a few minutes until you achieve a smooth, elastic dough. (For making pumpkin puree, use cooked, peeled pumpkin flesh blended until smooth.)
3. Divide and shape dough: Divide the dough into 12 equal pieces and shape each piece into a round ball.
4. Preheat pan: Heat a heavy-bottomed pan or skillet over medium-high heat until very hot. No oil or butter is needed for cooking the flatbreads.
5. Roll out dough: On a floured surface, roll each dough ball into a thin circle about ¼ inch (6mm) thick.
6. Cook one side: Place a rolled-out dough circle in the hot pan and cook for about 1 minute until bubbles form on the surface and the bottom develops brown spots.
7. Flip and cook other side: Flip the flatbread and cook until the other side is golden brown with uneven spots, about another minute.
8. Repeat cooking: Repeat the rolling and cooking process with the remaining dough pieces.
9. Prepare butter parsley mixture: In a small saucepan, melt the unsalted butter over low heat. Add the minced garlic, chopped parsley, and salt. Cook gently for about 1 minute to infuse the flavors, then remove from heat.
10. Brush flatbreads: Brush the cooked flatbreads generously with the garlic parsley butter mixture to add richness and flavor.
11. Serve: Serve these pumpkin flatbreads warm as a side, appetizer, or snack with your favorite dishes.

Notes

• To make fresh pumpkin puree, peel and cube a small pumpkin or sugar pumpkin, steam or boil the cubes until very tender, then blend or mash until smooth.
• You can substitute Greek yogurt with regular yogurt or sour cream, but Greek yogurt provides better texture and tang.
• If you prefer, you can add other herbs like thyme or rosemary in the butter mixture for variation.
• These flatbreads can be reheated in a pan or microwave but are best eaten fresh.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Bread
• Method: Stovetop
• Cuisine: American

Keywords: Pumpkin flatbread, pumpkin bread, easy flatbread recipe, stovetop flatbread, fall recipes, pumpkin appetizer