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 mins
Cook Time35 mins
Total Time55 mins
- 1 cup whole wheat flour or white whole wheat flour
- 1/2 cup unbleached white flour or all purpose flour
- 1/2 tsp salt or to taste
- 1/4 tsp baking powder
- 1/2 tsp dried or 1 tsp chopped fresh rosemary
- 1/4 tsp thyme
- 1/4 tsp cumin seeds optional
- 1/4 tsp garlic powder
- 1/2 cup + 2 Tbsp pumpkin puree
- 2 tsp oil
- 2 to 3 Tbsp water
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.
For a gluten-free version, see this recipe -> http://www.veganricha.com/2015/10/yeast-free-sweet-potato-vegan-gluten-free-flatbread.html
Nutritional values based on one serving
Calories: 96kcal | Carbohydrates: 18g | Protein: 3g | Fat: 1g | Sodium: 147mg | Potassium: 116mg | Fiber: 2g | Vitamin A: 2860IU | Vitamin C: 0.7mg | Calcium: 17mg | Iron: 1.2mg