Flatbreads, even these Butternut Squash Flatbreads, are a tricky thing to correctly and appropriately attribute. There are so many variations of bread 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 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
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 teaspoons baking powder
- 3/4 cup butternut squash purée, 190 grams
- 1/2 cup whole milk skyr or greek yogurt, 120 grams
- 1 teaspoon sugar
- 1 teaspoon Diamond Crystal kosher salt
- 1/2 teaspoon each red pepper flakes, dried thyme and dried rosemary
- 2-3 tablespoons 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 and 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 flatbread, make them smaller in diameter, if you want a thinner one, visa versa.
After this, cook the flatbreads on the griddle 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
Absolutely, other squashes, pumpkin or sweet potato would all be amazing in this! Just make sure it is smoothly pureed.
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!
I prefer to griddle these flatbreads, baking won’t give you the same puff factor.
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!
Watch the video here:
And that’s it for these Butternut Squash Flatbreads!
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
Equipment
- 1 Rolling Pin
- 1 large skillet
Ingredients
- 2 cups all-purpose flour about 280 grams plus additional flour for kneading and rolling
- 2 teaspoons baking powder
- 3/4 cup butternut squash purée 190 grams
- 1/2 cup whole milk skyr or greek yogurt 120 grams
- 1 teaspoon sugar
- 1 teaspoon Diamond Crystal kosher salt
- 1/2 teaspoon red pepper flakes dried thyme and dried rosemary
- 2-3 tablespoons 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 tablespoon of oil at a time and griddle the flatbreads for 2 minutes on each side, or until they puff and show golden brown spots all over.
- Remove from the skillet and serve!
Hi- I really want to try this! It looks amazing! Can you suggest what to pair it with to make a meal?
Thank you!
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!