PUMPKIN FLATBREADS easy and quick, a delicious recipe to make in 10 minutes, perfect idea as an appetizer or for a buffet, a very simple fall recipe.
These pumpkin flatbreads are delicious, they are prepared in no time and are perfect to serve with cured meats and savory cheeses, or with spreadable cheeses and seasonal vegetables as an appetizer or aperitif.
Without brewer’s yeast, the pumpkin flatbreads are made with instant yeast that allows a sort of leavening which makes them soft and delicious, they can be cooked in a pan or in the oven, as you prefer.
Follow me in the kitchen today for the pumpkin flatbreads.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 8 Pieces
- Cooking methods: Stove, Oven, Air Frying
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 3.5 oz pumpkin
- 3.5 oz flour
- 1 tsp instant yeast for savory preparations
- 1 tsp salt
- 1.5 tbsp extra virgin olive oil
- 3.5 oz water
Steps
Slice the pumpkin and boil it to soften
Pour the flour into a bowl, add the yeast, salt, and mix.
Roll out the dough to a thickness of 0.16 inches and cut with a 2.75-inch cutter.
Oil a pan and cook the flatbreads turning them over or place them on the oven tray and bake at 356°F for about 15 minutes.
Bon appétit
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PUMPKIN FLATBREADS without Yeast
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FAQ (Frequently Asked Questions) PUMPKIN FLATBREADS without Yeast
Can I prepare the pumpkin flatbreads in advance?
Yes, but I recommend making them no more than a day in advance or freezing them.
How can I fill them?
You can use speck, mortadella, provolone, mushrooms, or sausage and provolone or turnip greens.
