Butternut Squash Flatbreads
These quick and easy, no-yeast Butternut Squash Flatbreads are so simple, versatile and so 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.
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!