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Herbed Pumpkin Flatbread

2 reviews
Contest Ribbon Contest Winner
Test Kitchen Approved
Total Time

Prep: 20 min. + standing Cook: 5 min./batch

Makes

4 servings

Updated: Aug. 02, 2024
Rosemary, thyme and pumpkin give these flatbreads an autumnal twist. They are great served with soup or salad and, of course, with curries. — Kayla Capper, Ojai, California
Herbed Pumpkin Flatbread
Herbed Pumpkin Flatbread Recipe photo by Taste of Home
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Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup chickpea flour
  • 1 teaspoon garlic salt
  • 1/2 teaspoon dried rosemary, crushed
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon dried thyme
  • 1/2 cup canned pumpkin
  • 1 tablespoon plus 2 teaspoons canola oil, divided
  • 1 teaspoon water
  • Optional: Fresh thyme, fresh rosemary and tzatziki sauce

Directions

  1. In a bowl, whisk first 6 ingredients. Add pumpkin, 1 tablespoon oil and water; stir until mixture resembles coarse crumbs. Turn onto a floured surface; knead 8-10 times, forming a soft dough. Cover and let rest 15 minutes.
  2. Divide dough into 4 pieces. On a lightly floured surface, roll each piece into a 6-in. circle. Brush flatbreads on both sides with remaining 2 teaspoons oil. Heat a large skillet over medium-high heat. Working in batches, cook flatbreads 1-2 minutes on each side or until golden brown. Serve warm; if desired, top with fresh thyme and rosemary and serve with tzatziki sauce.

Nutrition Facts

1 flatbread: 231 calories, 7g fat (1g saturated fat), 0 cholesterol, 525mg sodium, 35g carbohydrate (3g sugars, 4g fiber), 7g protein.