October is the perfect month to bring pumpkin flatbreads to the table: soft, fragrant, and ideal to accompany the flavors of autumn. For the Il Club del 27 project, which each month explores a cookbook or cooking magazine, this month we dedicated ourselves to the Taste of Home magazine. The chosen theme is “Pumpkin”, and among the many recipes offered, I decided to prepare the pumpkin flatbreads with herbs, a preparation that won me over at first sight.
The original name of the recipe is Herbed Pumpkin Flatbread, signed by Kayla Cooper. It is a simple yet surprising flatbread, perfect for accompanying soups, autumn salads, or enjoying on its own, perhaps still warm, with a drizzle of good olive oil. The pumpkin gives the dough a golden color and irresistible softness, while the herbs — such as rosemary, sage, and thyme — add a fragrance that speaks of the forest, home, comfort.
These flatbreads are also a great idea for a rustic appetizer, served with aged cheeses or spreads. The recipe is easily customizable: you can add seeds, spices, or even a touch of grated cheese to the dough to make them even more delicious. In short, a small bread that encapsulates all the flavor of autumn.
Pumpkin has been the star of many recipes here on the blog, and I’ll leave you some very delicious ones. But the full collection can be found in the collection Pumpkin on the Plate.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 10 Minutes
- Preparation time: 15 Minutes
- Portions: 4 flatbreads
- Cooking methods: Stove
- Cuisine: American
- Seasonality: All seasons
- Energy 194.18 (Kcal)
- Carbohydrates 29.34 (g) of which sugars 1.34 (g)
- Proteins 4.82 (g)
- Fat 7.39 (g) of which saturated 1.08 (g)of which unsaturated 0.32 (g)
- Fibers 1.31 (g)
- Sodium 290.88 (mg)
Indicative values for a portion of 87 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Pumpkin Flatbreads
- 1 1/4 cups all-purpose flour
- 3.17 oz Delica pumpkin (already baked and cleaned)
- 2 tbsps extra virgin olive oil (divided into two parts)
- 1.35 oz water
- 1 tsp instant yeast for savory preparations
- 1/2 tsp rosemary
- 1/2 tsp thyme
- 1/2 tsp salt
Tools
- Crepe Pan
Preparation of Pumpkin Flatbreads
Pour the flour, salt, yeast, and herbs into the bowl. Mix carefully, then add the pumpkin mashed with a fork, the water, and the extra virgin olive oil.
Knead carefully, then transfer the dough to a lightly floured work surface. Work the dough for a couple more minutes, cover with an inverted bowl, and let it rest for ten minutes.
Divide the dough into 4 parts and roll out each piece into a disk about 6 inches in diameter.
Heat the flat and heavy pan, like the one for cooking crepes, and grease it with a little extra virgin olive oil.
Cook the pumpkin flatbreads for a few minutes on each side, poking them with a fork to prevent them from puffing up too much.
Serve them hot right away, accompanied by fresh vegetables.
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FAQ
What are the nutritional properties of pumpkin?
Pumpkin is rich in beta carotene, vitamin A, vitamin C, potassium, and fiber. It is low in calories and ideal for those following a balanced diet. It aids digestion, strengthens the immune system, and has antioxidant properties.
Is pumpkin a fruit or a vegetable?
Botanically it is a fruit, but in the kitchen, it is treated as a vegetable due to its predominantly savory use.
What is flatbread?
Flatbread is a flatbread, often without yeast, made with flour, water, and salt. It can be cooked in a pan, in the oven, or on stone. It is popular worldwide with variations like naan, pita, tortilla, and piadina.
What are the origins of flatbread?
The earliest traces date back to Mesopotamia, Egypt, and the Indus civilizations, where it was baked on hot stones. It is one of the oldest foods ever prepared by humans.
Are there Italian flatbreads?
Yes! Italy has a rich tradition of flatbreads, such as piadina romagnola, crescia, Sardinian pane carasau, and torte al testo from the Apennines. These breads were often made without yeast and cooked on stones or pans.
