Pumpkin flatbread vegan recipe, easy and quick.
It’s a crispy flatbread without yeast that can also be made with whole wheat flour.
I often make this flatbread because in the fall pumpkins are inexpensive and low in calories.
It’s good on its own but becomes a complete second course if accompanied by a piece of cheese.
So let’s not waste any time and let’s prepare this pumpkin flatbread vegan recipe together.
Oh boy, it’s delicious!
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients: Pumpkin Flatbread Vegan Recipe
- 8.8 oz Delica pumpkin
- 8.8 oz pumpkin (if you want to save time, buy pre-cleaned pumpkin)
- 8.8 oz all-purpose flour
- 1.35 cups water
- 1 sprig rosemary (preferably fresh)
- to taste salt
- to taste white cornmeal (or yellow cornmeal)
Tools
- 1 Baking Tray
Steps
Pumpkin flatbread vegan recipe, crispy and delicious.
Clean a Delica pumpkin by removing the skin and seeds.
Cut the pumpkin into slices and then into pieces.
With one pumpkin, you can make two recipes because for this one you’ll need about 250 grams (8.8 oz), the rest you can bake or use an air fryer and use it as a side dish.
In a bowl, pour water, flour, and salt and mix well.
Add the pumpkin pieces, rosemary, and mix.
Grease and flour a baking tray, pour the mixture which should be about half an inch thick, sprinkle the surface with cornmeal.
Drizzle a bit of oil on the mixture and bake for about an hour at 392°F, in the last minutes activate the grill function.
The pumpkin flatbread can be enjoyed freshly baked but is also good cold.
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FAQ (Frequently Asked Questions)
How to store the flatbread?
In the fridge for up to two days.
In the fridge for up to two days.
I don’t like pumpkin, how can I replace it?
With onion, potatoes, or artichokes.
With onion, potatoes, or artichokes.
Can I cook it with an air fryer?
Honestly, I’ve never tried, I’ll let you know.
Honestly, I’ve never tried, I’ll let you know.
