Pumpkin flatbread with rosemary.
It’s pumpkin season, and how could I not create my own version of pumpkin flatbread.
An easy and quick recipe to make with bowl dough, so it doesn’t make much mess.
Pumpkin flatbread with rosemary can accompany soups and second courses or become a delicious finger food to garnish with cold cuts and cheeses.
Try my delicious version and let me know.
Below are more recipes to use pumpkin and the procedure to make the flatbread.
- Difficulty: Very easy
- Cost: Very affordable
- Rest time: 10 Minutes
- Preparation time: 30 Minutes
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Fall, Winter
Ingredients
- 12.3 oz pumpkin (cleaned)
- 2 3/4 cups all-purpose flour
- 1 1/2 cups water
- to taste fine salt
- 3 tbsps extra virgin olive oil
- 2 tbsps cheese (grated, as desired)
- to taste rosemary
Tools
- 1 Baking tray
- 1 Parchment paper
- 1 Bowl
- 1 Fork
Steps
To make the Pumpkin Flatbread with Rosemary, first clean the pumpkin and remove the skin, seeds, and fibers.
Cut it into fairly similar cubes and bake them in a preheated fan oven at 392°F for 25 minutes on a baking tray lined with parchment paper.
Let it cool slightly.
Then mash it with a fork and combine it in a large bowl with the flour, grated cheese, salt, and water.
Mix well until you get a creamy batter.
Grease the parchment paper, spread the batter leveling it, and brush with a little extra virgin olive oil.
Distribute the rosemary needles, previously washed and dried, and cook in a hot fan oven again at 392°F for 25 minutes or until the surface is golden and crunchy.
To achieve an even crispier surface, you can bake the flatbread for 22 minutes in a fan oven and 3 minutes in crispy mode.
Take it out of the oven and enjoy it as you like, hot, warm, or cold.
