Looking for a way to incorporate pumpkin into your everyday recipes this fall season? My easy Three-Ingredient Pumpkin Flatbread is the perfect way to do so. This healthy flatbread recipe comes together quickly, using just two main ingredients. It can be enjoyed by itself, as a sandwich wrap, with curries or even as a pizza crust.
Pumpkin puree isn’t just for making sweet treats, like donuts and muffins. I love adding it to tacos, chili and curries, but it can also be used to make these super easy pumpkin flatbreads. I make this flatbread recipe a lot, using greek yogurt, but pumpkin puree also works really well and I love using it this time of year. These flatbreads can be used for both sweet and savory recipes, or you can just enjoy with some melted butter and a sprinkle of sugar and cinnamon.
Why You’ll Love This Easy Pumpkin Recipe
- Easy to make – These pumpkin flatbreads only require three ingredients and come together in just about 15 minutes. Once the dough gets rolled out, they only need a few minutes in a pan until they’re cooked through. You can easily make them ahead of time and pop in the microwave for a few seconds to warm them up a bit.
- Versatile – This pumpkin flatbread can be used in a few different ways. You can keep it simple and just spread with melted butter and add some brown sugar, you can use it to wrap up your favorite sandwich toppings, serve alongside a saucy recipe, like curry or you can even use as a pizza crust.
- Great for kids – My kids love these easy wraps and are even able to help make them. One likes his spread with butter and sprinkled with cinnamon sugar, while the other one enjoys his with nutella. They go great in lunches too.
Why Your Body Will Love These Pumpkin Wraps
Pumpkins are packed with tons of essential vitamins and nutrients, making them a great ingredient to add to your diet. Whether you are using fresh or canned, your body is sure to enjoy the benefits. They’re great for supporting immune health due to their high concentration of both Vitamin A and C. Pumpkin is low in calories and high in fiber, making it ideal for digestion and maintaining a healthy weight.
Easy Pumpkin Flatbread Recipe Ingredients
- Pumpkin Puree – I just used canned pumpkin puree for this recipe, but homemade can also be used. Make sure you get pumpkin puree and not pumpkin pie filling. Sweet potato puree can be used as a substitute, if needed.
- Self Rising Flour – Self rising flour is flour that has baking powder and salt already mixed into it. If you don’t have self rising flour, you can use regular flour and for each cup, add in 1 1/2 teaspoons baking powder and 1/4 teaspoon salt. I have not made this flatbread using gluten-free flour, but I think it would work, as long as you add baking powder to it.
- Pumpkin Pie Spice – Pumpkin pie spice is optional, but adds lots of seasonal flavor and is especially nice if you are using the pumpkin flatbread for a sweet recipe. Cinnamon can also be used.
How To Make 3-Ingredient Pumpkin Flatbread
- Add the self-rising flour to a large bowl, along with the pumpkin pie spice. Whisk together well.
- Next, add in the pumpkin puree. Use a spoon or a fork to begin mixing everything together, and once the pumpkin is partially mixed in, use your hands to mix everything together until you have a ball of dough. The dough may start out a little sticky, so you can add a few pinches of extra flour as you mix the dough together, until you reach a dough texture that isn’t sticky and holds together in a ball. Knead the dough for just 1-2 minutes.
- Divide the dough into four equal sections and roll each section into a small ball. Lightly flour a clean surface, place the dough ball down, and carefully roll out. Do your best to roll the dough into a circle shape, but it doesn’t have to be perfect. You want the dough to be pretty thin, about 1/8-inch thick. If the dough is still sticky while you roll it out, add a few more pinches of flour, which should help firm it up. You can also make them a little thicker if you want more of a naan bread texture.
- Heat a large skillet over medium heat. Once it’s hot, spray with cooking spray, drizzle with oil, or add butter. Carefully add your flatbread dough into the pan and allow to cook for a few minutes on each side. The dough will start to bubble up once it’s ready to be flipped. I like mine to have some nice dark brown spots on it, but you can cook yours a little less, if you like.
- Allow the flatbread to cool on a wire rack and repeat until the dough is used up. I usually get four large flatbreads out of this recipe. This flatbread is warm and fluffy right after cooking, but it can also be enjoyed at room temperature or chilled if you prefer. Reheat the flatbread in a pan or microwave, if desired.
Recipe Frequently Asked Questions
- This recipe is vegan.
- Make this recipe gluten free by using your favorite all-purpose gluten free flour mix. I haven’t actually tried it myself yet, but I think it should work pretty well.
- Can regular flour be used? You can use regular flour if you add in some extra baking powder and salt. See recipe card for exact amounts.
- Are these wraps sweet? No, they’re not super sweet. Pumpkin isn’t very sweet by itself and I didn’t add any extra sugar, but you could add a few teaspoons of sugar if you want them to be sweet. You can also top with a sweet topping to help bring out the sweeter pumpkin taste.
- How should these wraps be used? I love using them similarly to how I would use naan bread. You can melt cheese on them, dip them in your favorite sauce, use them as wraps, or eat them as is.
- Are these wraps freezer-friendly? Yes, you can freeze them. I recommend allowing the wraps to cool completely, stacking them on top of each other, with a piece of parchment paper in between, and then placing them in a freezer-friendly container. Freeze flatbread for up to 3 months and reheat in a hot pan or in the microwave. They may not be quite as flexible after they’ve been frozen and thawed, but they should still hold their taste.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!
Looking For More Easy Pumpkin Recipes?
Pumpkin Orange Cranberry Breakfast Cookies
Vegetarian Pumpkin Sloppy Joes
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Easy Three-Ingredient Pumpkin Flatbread
- Total Time: 20 minutes
- Yield: 4
- Diet: Vegan
Description
Looking for a way to incorporate pumpkin into your everyday recipes this fall season? My easy Three-Ingredient Pumpkin Flatbread is the perfect way to do so. This healthy flatbread recipe comes together quickly, using just two main ingredients. It can be enjoyed by itself, as a sandwich wrap, with curries or even as a pizza crust.
Ingredients
- 1 cup self rising flour (see notes below if you don’t have self rising flour) + more for rolling the dough out
- 3 /4 cup pumpkin puree
- 1/2 teaspoon pumpkin pie spice, or cinnamon (optional)
- Cooking spray, oil or butter for cooking
Instructions
- Add the self-rising flour to a large bowl, along with the pumpkin pie spice. Whisk together well.
- Next, add in the pumpkin puree. Use a spoon or a fork to begin mixing everything together, and once the pumpkin is partially mixed in, use your hands to mix everything together until you have a ball of dough. The dough may start out a little sticky, so you can add a few pinches of extra flour as you mix the dough together, until you reach a dough texture that isn’t sticky and holds together in a ball. Knead the dough for just 1-2 minutes.
- Divide the dough into four equal sections and roll each section into a small ball. Lightly flour a clean surface, place the dough ball down, and carefully roll out. Do your best to roll the dough into a circle shape, but it doesn’t have to be perfect. You want the dough to be pretty thin, about 1/8-inch thick. If the dough is still sticky while you roll it out, add a few more pinches of flour, which should help firm it up. You can also make them a little thicker if you want more of a naan bread texture.
- Heat a large skillet over medium heat. Once it’s hot, spray with cooking spray, drizzle with oil, or add butter. Carefully add your flatbread dough into the pan and allow to cook for a few minutes on each side. The dough will start to bubble up once it’s ready to be flipped. I like mine to have some nice dark brown spots on it, but you can cook yours a little less, if you like.
- Allow the flatbread to cool on a wire rack and repeat until the dough is used up. I usually get four large flatbreads out of this recipe. This flatbread is warm and fluffy right after cooking, but it can also be enjoyed at room temperature or chilled if you prefer. Reheat the flatbread in a pan or microwave, if desired.
Notes
If you can’t find self rising flour, you can use regular flour and just add in your own baking powder and salt. For every one cup of AP flour, add in 1 1/2 teaspoons baking powder and 1/4 teaspoon salt.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Side, Vegan
- Method: Stovetop
- Cuisine: American
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