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
Scale
- 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
