Rosemary Pumpkin Flatbread. Yeast-free Pumpkin flat bread with herbs. Use as side or to make wraps. Vegan Soy-free Recipe Makes 8 to 9.
Everything Pumpkin season right. Add some mashed pumpkin to flatbreads!
These flatbreads are easy and use pumpkin puree as wet for the dough. Add rosemary or other herbs, roll into flatbreads, cook and serve. Use as tortillas, wraps, Rotis, or as a side. Use other spices or herbs or make without. If you roll them out evenly, then you can cook them over a direct flame to puff them like a pita bread. See step pictures here to puff the flatbreads over stove.
These pumpkin tortillas /flatbreads are yeast-free. Use other veggie or squash puree like well mashed sweet potato, butternut puree etc. These flatbread are soft and go well with soups as well. Cut into bite size, warm, apply some olive oil and serve with soups and dips. I made a wrap with some leftover Carrot Green Bean Coconut stir fry and Chickpeas in South Indian coconut curry leaf sauce (pictured below). Fill up with black beans and roasted sweet potatoes with salsa or vegan sour cream for lunch on the go. Add a pinch of sugar to the pumpkin puree to enhance flavor. Make without herbs to use for PBJ wraps.
For a gluten-free version, see this recipe.
More flatbreads from the blog to use as Rotis, Tortillas or side.
- Spinach flatbread – Palak Paratha or Spinach Tortillas. Yeast-free
- Easy Yeast-free Wheat Flat bread
- Pita Bread
- High Protein Savory Herbed flatbread – Methi Thelpa. Yeast-free. Can be made gluten-free
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Steps:
Make the dough. Let it rest for 15 minutes. Then divide into balls.
Roll out each ball using flour into even thickness flatbreads
Cook over a hot skillet until golden brown spots on each side.
Store in a kitchen towel over the counter for the day. Cool completely before storing in an airtight container to refrigerate for upto 4 days. Warm over the skillet or microwave and serve.
Rosemary Pumpkin Flatbread. Yeast-free
Ingredients
- 1 cup (120 g) whole wheat flour or white whole wheat flour
- 1/2 cup (62.5 g) unbleached white flour or all purpose flour
- 1/2 tsp (0.5 tsp) salt or to taste
- 1/4 tsp (0.25 tsp) baking powder
- 1/2 tsp (0.5 tsp) dried or 1 tsp chopped fresh rosemary
- 1/4 tsp (0.25 tsp) thyme
- 1/4 tsp (0.25 tsp) cumin seeds optional
- 1/4 tsp (0.25 tsp) garlic powder
- 1/2 cup (135 g) + 2 Tbsp pumpkin puree
- 2 tsp oil
- 2 to 3 Tbsp water
Instructions
- In a bowl, whisk the flours, salt, baking powder and herbs.
- Add pumpkin [puree and oil and mix in.
- Add water 1 tbsp at a time to make a smooth soft lightly sticky dough. Cover the dough and let it sit for 15 to 20 minutes.
- Oil hands and knead for a minute. Add a tablespoon of flour if needed if the dough is too sticky. Divide dough into equal parts and shape into balls. Keep the balls covered with a kitchen towel.
- Flatten a ball and dust with flour. Roll the ball into a flat circle.
- Heat a thick bottom skillet over medium high heat. When the skillet is hot, place the rolled out flatbread in the skillet. Cook the flatbread for 45 seconds to a minute per side.Flip and cook the other side.
- Flip and cook both sides 15 to 20 seconds more until golden brown spots on both sides. You can apply some oil during cooking. Do not overcook the flatbreads. Cooking time depends on the thickness of the flatbread, so adjust accordingly.
- Brush oil or vegan butter (optional). Store in paper towel lined container or kitchen towel for the day. Cool completely to store in an airtight container in the refrigerator for upto 4 days. Warm on the skillet or microwave before serving.
Anna says
October 13, 2015 at 3:44 amyumm I’m getting super excited to try these 😀
https://aspoonfulofnature.wordpress.com/
Richa says
October 13, 2015 at 2:14 pmyay!
Margaret @ Simple Fit Foodie says
October 13, 2015 at 9:28 amWooow I cannot wait to try these! Pumpkin and rosemary are two of my favorite things 🙂 Have you tried it with any other types of flour?
Richa says
October 13, 2015 at 10:19 amThanks! What kind of flours are you planning to use?
Mason says
October 13, 2015 at 3:37 pmI just made your Pumpkin Wheat Bread…so good! These flatbreads will be made soon! I’m curious though, what is the difference between besan and chickpea flour? I have searched and searched and most sites claim the two are interchangable.
Richa says
October 13, 2015 at 5:32 pmIn general they are interchangeable without problems. they are however 2 different legumes. For flatbreads I prefer chickpea flour as besan makes a wet/soft dough. See this post where I explain the difference. http://www.veganricha.com/2015/06/tips-for-cooking-indian-food.html
Cara O'Sullivan says
October 13, 2015 at 3:56 pmCould this be done in a food processor?
Richa says
October 13, 2015 at 5:29 pmsure. whisk the dry ingredients first and put everything in the processor. start with 2 tbsp of water. Once the dough starts to form, stop and check if it needs more water or flour.
barbara says
October 13, 2015 at 4:03 pmSounds very good- I wonder if they could be made wheat free? Possibly subbing with a combination of chickpea and buckwheat flour? Maybe a little coconut flour? Just brainstorming 🙂
Richa says
October 13, 2015 at 5:27 pmi’d use chickpea flour plus a bit of rice flour. buckwheat is makes things too dense to use as substitute.
Cassie says
October 13, 2015 at 4:08 pmThese look so good–now I’m craving Indian food!
Richa says
October 13, 2015 at 5:25 pmme too! 😉
Bonnie says
October 13, 2015 at 4:11 pmCould you substitute oat flour for the regular white flour?
Richa says
October 13, 2015 at 5:25 pmuse more wheat flour. oat flour will make the flatbread prone to uneven edges or tearing.
Mae says
October 13, 2015 at 6:56 pmI was planning on making a big batch of vegetable broth to get ready for the holidays, and I was trying to come up with ideas for how to use the overcooked mushy vegetables afterward. I think if I puree them and strain some of the moisture out, this recipe would be perfect! An easy weeknight dinner for sure. And rosemary makes EVERYTHING better. Thanks for sharing!
Richa says
October 13, 2015 at 7:50 pmyes, the flatbreads should work out ok. sometimes i add the veggies to a yeast sandwich bread as there is lot more flour to manage the added moisture.
Susannah (Lemon and Coconut) says
October 14, 2015 at 5:30 amThanks Richa for another beautiful recipe, can’t wait to try this, it’s such a good idea to put pumpkin in the bread! I’m going to try with gram and buckwheat flour 🙂
Richa says
October 14, 2015 at 11:29 amgreat! try with gram and rice flour. Buckwheat is too dense and can be difficult to roll out.
Samantha @ The Planted Vegan says
October 14, 2015 at 7:48 amYUM!! Looks like such an interesting combination of flavors! Can’t wait to give it a try!
Varneet says
October 14, 2015 at 8:55 pmThese look amazing Richa! 🙂
Dianne says
October 19, 2015 at 10:49 amHi there and thanks so much for this recipe. For a gluten free recipe, would you suggest equal amounts of chickpea and rice flours?
Richa says
October 19, 2015 at 10:59 am3/4 chickpea 1/4 rice flour ( white rice flour)
Fareeda says
October 29, 2015 at 7:27 amI made these flatbreads for lunch. They were easy to make and turned out super soft and delicious.
I used home-made pumpkin puree.
Thanks
Richa says
October 29, 2015 at 10:35 amAwesome!
Eva says
February 28, 2018 at 9:56 amThis might sound crazy but I’ve got apple sauce on hand, and no pumpkin purée at the moment. Can I use that instead? Or is it too watery? Thanks!
Richa says
February 28, 2018 at 10:10 amYes, you will need a few tbsp more flour as applesauce has more moisture. Go by the feel of the dough. You want it well formed and just slightly sticky.
Nettie says
January 24, 2019 at 10:04 pmCan these be frozen?
Richa says
January 24, 2019 at 10:28 pmyes