Quick and Easy Pumpkin Flatbreads – No Yeast Required! These easy pumpkin flatbreads are a fall favorite, perfect for lunch or dinner alongside soups, stews, or roasted vegetables. You can also enjoy them on their own as a snack, with a spoonful of butter or a drizzle of honey.
Ingredients
2 ½ cups (320g) all-purpose flour
2 ¼ teaspoons (10g) baking powder
3/4 cup (180g) Greek yogurt
3/4 cup (180g) pumpkin puree
1 teaspoon (5g) salt
Pinch of nutmeg
Garlic butter
3 tablespoons (45g) unsalted butter
1 clove garlic
1 tablespoon fresh parsley, chopped
1/4 teaspoon (1g) salt
Directions
Mix the flour, baking powder, salt, and a pinch of nutmeg in a large bowl.
Add the yogurt and pumpkin puree and mix well. Knead for a few minutes until you have a smooth dough. *For instructions on how to make pumpkin puree, see notes below.
Divide the dough into 12 pieces. Shape each piece into a ball.
Preheat a skillet over medium-high heat. You don’t need to add any oil or butter. The skillet should be very hot.
On a floured surface, roll each ball of dough into a circle until it is about ¼ inch (6mm) thick.
Cook for about 1 minute, until bubbles appear on the top and the bottom of the pan is browned in spots.
Flip the bread and continue cooking until the bottom is golden brown, uneven and spotted in some places.
Repeat with the remaining dough.
Prepare the butter and parsley mixture.
Melt the butter in a small saucepan, add the garlic, parsley and salt and cook for 1 minute. Remove from heat.
Brush the butter mixture onto the flatbread. Serve with your favorite side dishes or as an appetizer.
