Herbed Pumpkin Flatbread
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
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
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1In 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.
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2Divide 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 thyme and rosemary and serve with tzatziki sauce.
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