Spicy Pumpkin Flatbreads
This is a miracle recipe. Not only are these flatbreads a warm, chewy, gluten-filled dream, they are also perfect for wraps, dips or sopping up hummus. And the spicy kick makes them a unique addition to any meal, highly recommend making these during pumpkin season!
Ingredients
- 1 cup all-purpose flour about 120g, plus some for rolling out
- ¾ tsp baking powder
- ½ cup pumpkin puree
- 1 tbsp whole milk plain yogurt vegan yogurt also works here
- 1 tsp rosemary
- 1 tsp thyme
- 1 tsp salt
- 1/2 tsp red pepper flakes
- 1 tbsp oil for cooking
Instructions
- Whisk together the flour, baking powder, rosemary, thyme, salt and red pepper flakes.
- Add the pumpkin and yogurt and mix into a rough dough.
- Form the dough into a ball, cover it and let it rest for 15 minutes.
- Then cut it into 4 even pieces and roll out on a floured surface, forming them into circles with a rolling pin. The dough will be delicate so add flour as needed when rolling it out.
- Then in a pan on medium-high heat, griddle each flatbread in oil, flipping when large bubbles form and the flatbread is golden brown.
- Serve warm!