The pumpkin and yogurt flatbreads are one of those recipes that smell like autumn even before taking them out of the oven, a small golden pleasure that encapsulates all the warmth of the season. Soft, light, and cheerfully colored, these flatbreads are born from the meeting between the sweetness of the pumpkin and the delicacy of yogurt, a simple but surprising combination.
Once considered a poor ingredient, pumpkin was the symbol of peasant kitchens that knew how to transform simplicity into goodness.
Today we rediscover it as a treasure of tradition: versatile, genuine, rich in flavor and color.
In these flatbreads, pumpkin provides softness and natural sweetness, while yogurt lightens the dough and offers a delicate fragrance, without the need for too many fats or sugars.
The result is a soft and fragrant bread, perfect in both savory and slightly sweet versions.
They can be enjoyed warm, freshly baked, perhaps accompanied by a drizzle of good oil and a pinch of coarse salt.
They are also delicious with a cheese cream, ham, or why not, a homemade jam for breakfast.
Versatile as only genuine recipes can be, these flatbreads adapt to every moment of the day, always bringing a touch of home and season to the table.
For the dough, I helped myself with the Panasonic Croustina bread maker, always unbeatable, but you can knead by hand or with a stand mixer if you prefer.
If you make this or any of my other recipes from my blog, feel free to send me your photos and I will post them on my fb page under your name.
Approx. 315 Kcal per flatbread
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours 10 Minutes
- Preparation time: 30 Minutes
- Portions: 10 Pieces
- Cooking methods: Bread machine, Electric oven
- Cuisine: Italian
- Seasonality: Autumn, All seasons
Ingredients for making Pumpkin and Yogurt Flatbreads
- 6 cups all-purpose flour
- 1 teaspoon ground ginger
- 1 1/2 teaspoon salt
- 1 tablespoon dried oregano
- 8 g fresh yeast
- 3.5 tablespoons water
- 10.5 oz dry pumpkin puree
- 10.5 oz plain yogurt
- 2 tablespoons extra virgin olive oil
Tools
- 2 Non-stick baking trays baking trays
Preparation of Pumpkin and Yogurt Flatbreads
For the pumpkin puree, if you need to start from scratch, take the raw pumpkin, for a weight of more than double, at least 1.75–2 lbs, peel it, cut the pumpkin (the orange part) into chunks, and bake it in the oven at 390°F for about 15-20 minutes, checking the cooking.
Remove it from the oven once soft and blend it well, let it cool, and use it for the dough.
Take the bread machine basket, insert the kneading blade, pour all the dry ingredients into the basket including the yeast, avoiding contact with the salt.
Then add the wet ingredients, then insert the basket into the machine, start the kneading program, for me program 17, let the ingredients work for 30 minutes, then turn it off.
Once the dough is ready, transfer it to a lightly floured work surface….
…..form 10 equally weighted balls, grease a large baking tray, and place the balls well spaced apart (see photo) considering that we will then spread them out on the tray and grease them on the surface.
Let them rest for 1 1/2 hours, then press the balls to form small pizzas and let them rest again for about 40 minutes.
After the resting time, bake in a hot oven at 465°F for about 10 minutes.
Enjoy both hot and cold, they will still be delicious.
