Quick pumpkin flatbreads are tasty finger foods, perfect substitutes for bread, and easy to make.
Without any rising time, they are soft and cook in a pan without an oven. They are perfect to fill as you like, with cold cuts, cheeses, or grilled vegetables, but they are also great on their own.
Read how to make quick pumpkin flatbreads with the easy recipe you find below, as usual, right after the photo 😉
You might also be interested in the following recipes:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 10
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 4.41 oz pumpkin (cleaned)
- 1 tbsp pecorino (grated)
- 4.41 oz all-purpose flour
- Half packet instant yeast for savory preparations
- Half tsp salt
- nutmeg
Preparation of Quick Pumpkin Flatbreads
Cut the pumpkin into pieces and cook it in boiling salted water for ten minutes.
Drain it and mash it with a fork to turn it into puree.
Gather the puree in a bowl and add a tablespoon of grated pecorino, a little grated nutmeg, and salt.Add the yeast and mix with a fork, then start adding the flour.
When the liquids are absorbed, continue kneading until you obtain a smooth, elastic, and homogeneous dough.With a rolling pin, on a work surface, roll out the dough to a thickness of about an inch and cut your flatbreads with a cookie cutter (or a glass), re-kneading the scraps to create more until the dough is used up.
Heat a non-stick pan and cook the quick pumpkin flatbreads for five minutes on each side, covering the pan with a lid.
Serve them hot.
Notes
Also visit the recipe collection 10 Irresistible Pumpkin Appetizers with many easy and tasty ideas: you can find it directly by clicking HERE.
If you want to stay updated on all my recipes, never missing another one, follow me also on my Facebook page which you can find directly by clicking HERE.
