PUMPKIN FLATBREAD
Ingredients:
- 150g pumpkin puree
- 50g whole wheat flour
- 20g Oats
- 1/2 teaspoon baking powder
- 1 teaspoon chopped fresh rosemary
- 1/2 teaspoon thyme
- 1 teaspoon cumin seeds
- ¼ teaspoon garlic powder
- 1 teaspoon extra virgin olive oil (7g)
- Salt to taste
Instructions:
- In a bowl, whisk the flours, oats flour, salt, baking powder and herbs.
- Add pumpkin [puree and oil and mix in).
- Add water 1 tablespoon 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 spray some oil during cooking if it sticks. Do not overcook the flatbreads. Cooking time depends on the thickness of the flatbread, so adjust accordingly.
- Store in paper towel lined container or kitchen towel for the day. Cool completely to store in an airtight container in the refrigerator for up to 4 days. Warm on the skillet or microwave before serving.
Nutrition Facts:
- Calories: 392.8 Cal
- Protein: 13.4g
- Carbs: 65.1g
- Fat: 10.7g
