The savory pumpkin flatbreads in a pan are the perfect recipe for those looking for a quick and easy idea with a special touch.
Soft and colorful, they are prepared in minutes without the need to turn on the oven, ideal for accompanying a meal or stuffing as small savory sandwiches.
The dough is soft, fragrant, and easy to work with by hand: just a little bit of already cooked pumpkin puree, one egg, flour, instant yeast, and some parmesan to give flavor and structure.
In a few steps, you’ll get golden and fragrant flatbreads, perfect for serving warm during an appetizer or as a bread substitute.
Unlike classic leavened focaccia, this version is lighter and quicker thanks to the use of instant yeast for savory pies: no need to wait for rising and can be cooked directly in a non-stick pan.
The result? Small golden disks on the outside and soft inside, smelling of pumpkin and parmesan.
They can also be prepared in advance: they stay soft for hours and can be reheated in seconds in a pan or toaster.
Cut in half, they become perfect for stuffing with savory creams, grilled vegetables, or light cold cuts.
A versatile autumn idea, ideal for those who love pumpkin and want to bring it to the table in a new and practical way.
READ THE FAQS AND TIPS AT THE END OF THE RECIPE
OTHER INTERESTING RECIPES
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 6 Pieces
- Cooking methods: Stovetop
- Cuisine: Creative
- Seasonality: Autumn, Winter
Ingredients
- 5.3 oz cooked pumpkin
- 4.6 oz type 1 flour (or 0)
- 0.9 oz grated parmesan
- 1 egg (medium/small)
- 1 tsp instant yeast for savory preparations
- 1/2 tsp fine salt
- extra virgin olive oil
- flour (for dusting the surface)
- pumpkin seeds
Tools
- Cookie Cutter
Steps
I baked 500 g of pumpkin cut into thin slices with skin on for about 25 minutes at 356°F. I then let it cool, removed the skin, and blended the rest. I took the amount needed for the recipe, keeping the rest in the fridge for other recipes.
Pour the sifted flour, salt, yeast for savory pies, and grated parmesan into a bowl.
Stir with a spoon and add the pumpkin pulp.
Add the egg as well.
Mix all the ingredients in the bowl to form a soft but not sticky dough.
Roll out the dough to about 0.4 inches on a lightly floured surface, flour the top as well, and form the flatbreads using a glass or cookie cutter.
Lightly oil the pan and place the flatbreads inside. Brush with a little oil on the surface if you want to decorate with pumpkin seeds; cover with a lid and cook about 4 minutes on each side.
Let cool on a rack: warm they are very soft, cold they are perfect for stuffing.
Useful Tips and Variants
Right Dough: it should be soft but not sticky; if the pumpkin is very moist, add 1 extra tablespoon of flour.
Want a more rustic taste? Replace half of the flour with whole wheat or spelt flour.
For a flavored version: add a pinch of chopped rosemary or sweet paprika into the dough.
For serving: try stuffing them with cream cheese and grilled vegetables, hummus and arugula, or a thin layer of jam and aged cheese for a sweet-salty contrast.
FAQ (Questions and Answers)
Can I use raw pumpkin?
Better not: the pumpkin should be cooked (in the oven or steamed) and well dried, so it doesn’t release water into the dough.
Can I replace parmesan?
Yes, you can use grana or pecorino for a stronger taste, or omit it for a more neutral version.
Can I freeze them?
Yes, once cooked and completely cooled. Reheat them in a pan or toaster before serving.
