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.

Ingredients

Scale

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

Instructions

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.
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.)
Divide and shape dough: Divide the dough into 12 equal pieces and shape each piece into a round ball.
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.
Roll out dough: On a floured surface, roll each dough ball into a thin circle about ¼ inch (6mm) thick.
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.
Flip and cook other side: Flip the flatbread and cook until the other side is golden brown with uneven spots, about another minute.
Repeat cooking: Repeat the rolling and cooking process with the remaining dough pieces.
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.
Brush flatbreads: Brush the cooked flatbreads generously with the garlic parsley butter mixture to add richness and flavor.
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