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Justine Doiron

just real good food

Baking + Sweet, Bread, Recipes, Snacks + Sides, Special Diets, Vegetarian · November 9, 2022

Butternut Squash Flatbreads

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Flatbreads, even these butternut squash flatbreads, are a tricky thing to correctly and appropriately attribute. There are so many variations of breads that you roll out and griddle, from pita which is yeasted and grilled, to naan which can be baked or fried, to paratha, a whole wheat dough cooked on a tawa and then shallow fried, and then all the way to tortillas, our unleavened, pressed and cooked staple.

Please know that in categorizing these as “flatbreads” I am not attempting to override any cultural recipe, I just don’t want to incorrectly label something, and in turn do more harm than good. This recipe doesn’t fall directly into the box of any of the breads mentioned above (you can thank the squash for that), so I’ll present it just as it is – similar and respectful to all of them, but a fun way to make an unyeasted yogurt-based bread super simple to make! Read on for more info on this butternut-based recipe:

Table of contents

  • Ingredients for these butternut squash flatbreads
  • How to best prepare the dough
  • How to roll out and fry these flatbreads
  • FAQ
  • Looking for similar recipes?
  • Watch the video here:

Ingredients for these butternut squash flatbreads

What I love about this recipe is it is yeast-free and super approachable, making it a great weekend recipe for beginners and bread-addicts alike. The ingredients list is simple, here is everything you’ll need:

  • 2 cups all-purpose flour, about 280 grams plus additional flour for kneading and rolling
  • 2 tsp baking powder
  • 3/4 cup butternut squash purée, 190 grams
  • 1/2 cup whole milk skyr or greek yogurt, 120 grams
  • 1 tsp sugar
  • 1 tsp Diamond Crystal kosher salt
  • 1/2 tsp each red pepper flakes, dried thyme and dried rosemary
  • 2-3 tbsp oil for cooking

How to best prepare the dough

The dough here is very easy. There is enough flour in it to make it super easy to work with (unlike my butternut squash dumplings, which while delicious, have a very soft and tricky dough!) and it comes together in minutes.

I suggest first whisking together the baking powder and flour, you want the baking powder to hit the liquids at the last possible moment, because that’s when it starts reacting.

Mix all the remaining wet ingredients + spices in a bowl, and then add in the flour and baking powder. In minutes you’ll be able to form a shaggy dough, and that’s when it’s time to switch to your work surface.

How to roll out and fry these flatbreads

Knead the dough until smooth, but then let it rest for 20 minutes.

From there, you can cut the dough in 8 equal pieces, dust with a bit more flour and roll them into circles as small or as big as you prefer.

If you want a fluffier butternut squash flatbread, make them smaller in diameter, if you want a thinner one, visa versa.

After this you just griddle the flatbreads in a bit of oil for 2 minutes on each side in a pan on medium heat! You’ll know they are ready when they have big bubbles and golden brown spots all over.

FAQ

Can I use pumpkin or another purée for this recipe?

Absolutely, other squashes, pumpkin or sweet potato would all be amazing in this! Just make sure it is smoothly pureed.

What is the best way to store these butternut squash flatbreads?

I like to store these in a ziploc bag or airtight container either in a cool place like your pantry, or in the fridge. They will last for 5 days at room temperature and up to 7 days in the fridge. Just make sure to reheat them before eating!

Can I bake these flatbreads?

I prefer to griddle these flatbreads, baking won’t give you the same puff-factor.

Can I make this dough ahead of time?

Baking powder is a double-reactor, so you can make this dough ahead of time, but I would suggest making it as close to your cooking time as possible. This will allow the dough to be more pliable and slightly fluffier as you griddle the flatbreads.

Looking for similar recipes?

Here are a few bread recipes I absolutely love from the blog!

Ripple Bread
This ripple bread is so quick and simple to make, and you can top it with anything and everything your heart desires. This green sauce plus walnut + anchovy version is perfect for a dinner party, but you can dress it as up or down as you like!
Check out this recipe
Whole Wheat Pull Apart Bread
This bread is a hybrid version of a Japanese milk bread and a classic brioche. It's simple, fun to make and easily made vegan (I only bake the plant-based version) and it's done in about 2-3 hours, rest time included!
Check out this recipe
Sweet Potato Focaccia
This focaccia is the perfect mixture of light and fluffy, along with salty and subtly sweet. The potato adds an extra layer of moisture, texture and flavor, and it's definitely a recipe to add to your baking repertoire.
Check out this recipe

Watch the video here:

And that’s it for this butternut squash flatbread recipe!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3

Butternut Squash Flatbreads

These quick, easy, no-yeast flatbreads are so simple, so versatile and incredibly fun to make. You can make them as small or a big as you need, and they have a subtle hint of butternut flavor that makes them one of my favorite yeast-free bread recipes.
Print Recipe Pin Recipe
Prep Time:30 minutes mins
Cook Time:10 minutes mins
Total Time:40 minutes mins
Course: Appetizer, Side Dish
Cuisine: American, Fusion, Middle Eastern
Keyword: butternut squash, flatbread, greek yogurt
Servings: 8 flatbreads

Equipment

  • 1 Rolling Pin
  • 1 large skillet

Ingredients

  • 2 cups all-purpose flour about 280 grams plus additional flour for kneading and rolling
  • 2 tsp baking powder
  • 3/4 cup butternut squash purée 190 grams
  • 1/2 cup whole milk skyr or greek yogurt 120 grams
  • 1 tsp sugar
  • 1 tsp Diamond Crystal kosher salt
  • 1/2 tsp red pepper flakes dried thyme and dried rosemary
  • 2-3 tbsp oil for cooking

Instructions

  • Whisk together the flour and baking powder in a small bowl.
  • In a larger bowl, whisk together the butternut squash purée, skyr or yogurt, sugar, salt and spices until smooth.
  • In batches, add the flour to the wet ingredients and mix until you form a shaggy dough.
  • Move this dough onto a floured work surface and knead for 5-6 minutes or until the dough is tight and smooth. Let this rest on the counter for 20 minutes.
  • After the dough has rested, divide it into 8 equal pieces. Add more flour to your work surface and roll each piece into a large circle. If you want them thin and pliable, make the dough circles with a 10″ diameter. If you want them fluffy and smaller, make them into about a 6-8″ diameter.
  • Bring a skillet to medium heat. Add 1 tbsp of oil at a time and griddle the flatbreads for 2 minutes on each side, or until the puff and show golden brown spots all over.
  • Remove from the skillet and serve whenever!

Posted In: Baking + Sweet, Bread, Recipes, Snacks + Sides, Special Diets, Vegetarian

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Comments

  1. Jennifer says

    November 10, 2022 at 3:52 pm

    Hi- I really want to try this! It looks amazing! Can you suggest what to pair it with to make a meal?

    Thank you!

  2. Marisa says

    November 23, 2022 at 3:30 am

    Delicious! Great on day 1 with a Smokey lentil chickpea soup and delightful the next few days with hummus. Can’t wait to make again!

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I'm Justine. A recipe developer, highly dedicated eater, bread enthusiast and overall carb queen. It's a lot to fit into one bio, I know. But I'm so glad you're here! This is where I store all my recipes, feel free to take a look around!

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