The pumpkin flatbread is a quick, simple, and delicious recipe, a kind of crispy focaccia without leavening. Pumpkin is one of my favorite fall vegetables; with only 3 main ingredients, pumpkin, water, and flour, and 5 minutes of time, without yeast or eggs, you’ll prepare a light and tasty dish that the whole family, young and old, will enjoy. The pumpkin flatbread is soft and flavorful, a savory vegetable brick, perfect as an appetizer or main course, also great for a party or buffet, it will be a hit!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 13.8×13.8 inches baking pan
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 11.5 oz pumpkin
- 1.3 cups water
- 1.6 cups all-purpose flour
- 2.6 oz Parmesan cheese
- 1.8 tbsp extra virgin olive oil
- to taste salt
- to taste black pepper
- to taste spices
Steps
● The pumpkin flatbread is very simple and quick to prepare. First, put the flour, grated Parmesan, room temperature water, extra virgin olive oil, spices to taste (I used rosemary and thyme), salt, and black pepper in a bowl and mix to form a smooth batter without lumps.
● Grate the pumpkin with a large-hole grater (the kind you use to grate cheese into flakes) and incorporate it into the batter.
● Transfer the mixture to a non-stick and slightly oiled baking pan, level it, and bake the pumpkin flatbread in a preheated oven at 392°F for about 40 minutes, it should be golden.
Notes:
The pumpkin flatbread can be stored at room temperature for a few hours or in the fridge for 2-3 days. You can enrich it by adding a little grated Parmesan on top and/or cornmeal. You can also add some speck or bacon to the batter.
More flatbread recipes HERE
More pumpkin recipes HERE
