The pumpkin flatbread is a thin and crispy cake easy to prepare and without rising. A sort of focaccia made with very few ingredients. The pumpkin is used raw, so without being previously cooked, along with a red onion (which you can also choose to omit). After grating it, we combine it with a batter made with water and flour (therefore without eggs) and pour it directly into a rectangular pan, creating a thin layer. Baking will make it beautifully golden and crispy.
The preparation is very simple: we grate the pumpkin, chop the onion and combine both with a batter made with water, flour, oregano, salt, and pepper. We pour the mixture into a rectangular pan lined with parchment paper and greased with oil, cover with olive oil, and bake for about 30 minutes at 392°F.
Very few ingredients, little time to prepare it because the dough takes just over 5 minutes, and a light and tasty pumpkin flatbread is born, perfect to serve as an appetizer or aperitif, but also simply for dinner. Try it!
Discover also:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Fall, Winter
Ingredients to prepare the Pumpkin Flatbread (no rising, crispy and delicious)
- 1.1 lbs pumpkin
- 1 red onion (optional)
- 1 1/2 cups flour
- 1 1/4 cups water
- dried oregano
- extra virgin olive oil
- salt
- pepper
Tools to prepare the Pumpkin Flatbread
- 1 Cutting board
- 1 Knife
- 1 Grater
- 1 Bowl
- Whisk
- Baking tray
- 1 Spatula
- Parchment paper
- Oven
How to prepare the Pumpkin Flatbread
Prepare the pumpkin flatbread by first cleaning the pumpkin. You can use a butternut or another type of pumpkin like delica. Remove the skin and internal seeds and cut it into pieces.
Then grate it with a coarse grater.
Peel the red onion and chop it. Add it to the pumpkin.
Pour the flour into a bowl and add the water, oregano, salt, and pepper. Mix well with a whisk to obtain a smooth and homogeneous batter.
Add the grated pumpkin with the onion and mix well.
Line a rectangular baking tray with parchment paper and grease it with olive oil.
Pour the pumpkin mixture and level it well with a spatula.
Season with extra virgin olive oil and bake for about 30 minutes at 392°F.
Take the pumpkin flatbread out of the oven, cut it into slices, and serve it.
Storage and Variations
Store the pumpkin flatbread for up to two days in an airtight container in the fridge. Just reheat it in the oven or in a pan.
You can add grated Parmesan or other grated cheeses, and you can enrich the flatbread with herbs and spices like rosemary, thyme, curry, paprika.
