The pumpkin flatbreads in a skillet, created to use up some pumpkin already pureed and stored in the freezer, I would have eaten them all because they exceeded my expectations!!!
The result was better than baked in the oven, but of course, that’s an option for cooking, too. They were very soft and really good!!!
The pumpkin I use is one of those very orange ones, so they give a beautiful color to my recipes.
If you make them the same diameter as mine, they’ll stay a bit thick, and you can also stuff them, but they’ll be great served plain instead of bread.
If you make this recipe, or others on my blog, feel free to send me a photo of your dish, and if you like, I’ll post it on my fb page with your name.
Kcal 180 approximately per flatbread
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours 30 Minutes
- Preparation time: 10 Minutes
- Portions: 9 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients to make Pumpkin Flatbreads in a Skillet
- 1 cup pumpkin puree
- 1/3 cup water
- 1 tsp fresh yeast
- 2 tbsps sunflower oil
- 3 cups all-purpose flour
- 1 tsp salt
Tools
- 1 thick-bottomed skillet
Preparation of Pumpkin Flatbreads in a Skillet
In a bowl, place the pumpkin, water, oil, and fresh yeast, allowing it to dissolve.
Then add the salt and flour, working the dough well until you get a well-mixed and kneaded ball.
Let it rise covered for about 2 hours until doubled in size.
After rising, place the dough on a floured surface, work the dough again and recreate a ball.
Divide the obtained ball into 9 equal balls, each weighing about 2.8 oz, and let them rise for half an hour.
Once rested, heat a thick-bottomed skillet, flatten the balls with your hands to a diameter of about 5 inches, and place in the hot skillet, adjusting to medium heat and covering with the lid.
Let cook for about 5 minutes, turning as needed.
Once all cooked, they will be delicious stuffed or served instead of bread, and very tasty both hot and cold.
