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.
Recipe Card
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) garlic powder
- 1/2 cup (135 g) + 2 Tbsp pumpkin puree
- 2 tsp oil , omit for oilfree
- 2 to 4 Tbsp (2 to 3 Tbsp) water or non dairy milk
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.
- After the first flip you can continue cooking on the skillet or puff it directly on a gas flame. Flip and cook both sides 15 to 20 seconds more if using the skillet, 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.
Nettie
Can these be frozen?
Richa
yes
Eva
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!
Richa
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.
Fareeda
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
Richa
Awesome!
Dianne
Hi there and thanks so much for this recipe. For a gluten free recipe, would you suggest equal amounts of chickpea and rice flours?
Richa
3/4 chickpea 1/4 rice flour ( white rice flour)
Samantha @ The Planted Vegan
YUM!! Looks like such an interesting combination of flavors! Can’t wait to give it a try!
Varneet
These look amazing Richa! 🙂
Susannah (Lemon and Coconut)
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 🙂
Richa
great! try with gram and rice flour. Buckwheat is too dense and can be difficult to roll out.
Mae
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!
Richa
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.
Bonnie
Could you substitute oat flour for the regular white flour?
Richa
use more wheat flour. oat flour will make the flatbread prone to uneven edges or tearing.
Cassie
These look so good–now I’m craving Indian food!
Richa
me too! 😉
barbara
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 🙂
Richa
i’d use chickpea flour plus a bit of rice flour. buckwheat is makes things too dense to use as substitute.
Cara O'Sullivan
Could this be done in a food processor?
Richa
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.
Mason
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.
Richa
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
Margaret @ Simple Fit Foodie
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?
Richa
Thanks! What kind of flours are you planning to use?
Anna
yumm I’m getting super excited to try these 😀
https://aspoonfulofnature.wordpress.com/
Richa
yay!