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    Home » fall

    Rosemary Pumpkin Flatbread. Yeast-free

    Published: Oct 12, 2015 · Modified: Jan 31, 2018 by Richa 34 Comments

    Jump to Recipe   Print Recipe

    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.

    Jump to Recipe   

    Rosemary Pumpkin Flatbread. Yeast-free Pumpkin flat bread with herbs. Use as side, as tortillas or to make wraps. #Vegan #Recipe. VeganRicha.com

    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.

    Rosemary Pumpkin Flatbread. Yeast-free Pumpkin flat bread with herbs. Use as side, as tortillas or to make wraps. #Vegan #Recipe. VeganRicha.com

    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

    Some reading viewing for the week. 

    200 animals rescued from backyard butcher.  These animals were living in unfathomable conditions. They are terrified, most are emaciated, and many are very sick. But they will never again experience this cruelty now. 

    Seaaquariums are just another form of circus for the animals. Dolphins are made to perform when sick and injured. Dolphins are seen repeatedly banging their heads at the bottom of the tanks. To know more about whales and dolphins in captivity, read about and watch Blackfish here


    Rosemary Pumpkin Flatbread. Yeast-free Pumpkin flat bread with herbs. Use as side or to make wraps. #Vegan #Recipe. VeganRicha.com

    Steps:

    Make the dough. Let it rest for 15 minutes. Then divide into balls.

    Rosemary Pumpkin Flatbread. Yeast-free Pumpkin flat bread with herbs. Use as side or to make wraps. #Vegan #Recipe. VeganRicha.com

    Roll out each ball using flour into even thickness flatbreads

    Rosemary Pumpkin Flatbread. Yeast-free Pumpkin flat bread with herbs. Use as side or to make wraps. #Vegan #Recipe. VeganRicha.com

    Cook over a hot skillet until golden brown spots on each side. 

    Rosemary Pumpkin Flatbread. Yeast-free Pumpkin flat bread with herbs. Use as side or to make wraps. #Vegan #Recipe. VeganRicha.com

    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 Pumpkin flat bread with herbs. Use as side, as tortillas or to make wraps. #Vegan #Recipe. VeganRicha.com

    Recipe Card

    Print Recipe
    5 from 3 votes

    Rosemary Pumpkin Flatbread. Yeast-free

    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.
    Prep Time20 minutes mins
    Cook Time35 minutes mins
    Total Time55 minutes mins
    Course: flatbread
    Cuisine: fusion
    Servings: 8
    Calories: 96kcal
    Author: Vegan Richa

    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.

    Notes

    For a gluten-free version, see this recipe -> https://www.veganricha.com/2015/10/yeast-free-sweet-potato-vegan-gluten-free-flatbread.html
    Nutritional values based on one serving

    Nutrition

    Nutrition Facts
    Rosemary Pumpkin Flatbread. Yeast-free
    Amount Per Serving
    Calories 96 Calories from Fat 9
    % Daily Value*
    Fat 1g2%
    Sodium 147mg6%
    Potassium 116mg3%
    Carbohydrates 18g6%
    Fiber 2g8%
    Protein 3g6%
    Vitamin A 2860IU57%
    Vitamin C 0.7mg1%
    Calcium 17mg2%
    Iron 1.2mg7%
    * Percent Daily Values are based on a 2000 calorie diet.

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

    Comments

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    1. Nettie

      January 24, 2019 at 10:04 pm

      5 stars
      Can these be frozen?

      Reply
      • Richa

        January 24, 2019 at 10:28 pm

        yes

        Reply
    2. Eva

      February 28, 2018 at 9:56 am

      This 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!

      Reply
      • Richa

        February 28, 2018 at 10:10 am

        Yes, 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.

        Reply
    3. Fareeda

      October 29, 2015 at 7:27 am

      5 stars
      I made these flatbreads for lunch. They were easy to make and turned out super soft and delicious.

      I used home-made pumpkin puree.

      Thanks

      Reply
      • Richa

        October 29, 2015 at 10:35 am

        Awesome!

        Reply
    4. Dianne

      October 19, 2015 at 10:49 am

      Hi there and thanks so much for this recipe. For a gluten free recipe, would you suggest equal amounts of chickpea and rice flours?

      Reply
      • Richa

        October 19, 2015 at 10:59 am

        3/4 chickpea 1/4 rice flour ( white rice flour)

        Reply
    5. Samantha @ The Planted Vegan

      October 14, 2015 at 7:48 am

      YUM!! Looks like such an interesting combination of flavors! Can’t wait to give it a try!

      Reply
      • Varneet

        October 14, 2015 at 8:55 pm

        These look amazing Richa! 🙂

        Reply
    6. Susannah (Lemon and Coconut)

      October 14, 2015 at 5:30 am

      5 stars
      Thanks 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 🙂

      Reply
      • Richa

        October 14, 2015 at 11:29 am

        great! try with gram and rice flour. Buckwheat is too dense and can be difficult to roll out.

        Reply
    7. Mae

      October 13, 2015 at 6:56 pm

      I 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!

      Reply
      • Richa

        October 13, 2015 at 7:50 pm

        yes, 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.

        Reply
    8. Bonnie

      October 13, 2015 at 4:11 pm

      Could you substitute oat flour for the regular white flour?

      Reply
      • Richa

        October 13, 2015 at 5:25 pm

        use more wheat flour. oat flour will make the flatbread prone to uneven edges or tearing.

        Reply
    9. Cassie

      October 13, 2015 at 4:08 pm

      These look so good–now I’m craving Indian food!

      Reply
      • Richa

        October 13, 2015 at 5:25 pm

        me too! 😉

        Reply
    10. barbara

      October 13, 2015 at 4:03 pm

      Sounds 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 🙂

      Reply
      • Richa

        October 13, 2015 at 5:27 pm

        i’d use chickpea flour plus a bit of rice flour. buckwheat is makes things too dense to use as substitute.

        Reply
    11. Cara O'Sullivan

      October 13, 2015 at 3:56 pm

      Could this be done in a food processor?

      Reply
      • Richa

        October 13, 2015 at 5:29 pm

        sure. 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.

        Reply
    12. Mason

      October 13, 2015 at 3:37 pm

      I 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.

      Reply
      • Richa

        October 13, 2015 at 5:32 pm

        In 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. https://www.veganricha.com/2015/06/tips-for-cooking-indian-food.html

        Reply
    13. Margaret @ Simple Fit Foodie

      October 13, 2015 at 9:28 am

      Wooow 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?

      Reply
      • Richa

        October 13, 2015 at 10:19 am

        Thanks! What kind of flours are you planning to use?

        Reply
    14. Anna

      October 13, 2015 at 3:44 am

      yumm I’m getting super excited to try these 😀

      https://aspoonfulofnature.wordpress.com/

      Reply
      • Richa

        October 13, 2015 at 2:14 pm

        yay!

        Reply

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    Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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