Pumpkin Flatbread

Ingredients

20 g psyllium husk powder

360 g warm water

400 g plain gluten free flour blend

1 tsp baking powder

1 tsp salt

1-2 tsp chopped fresh rosemary leaves

200 g canned pumpkin puree

40 g olive oil, plus extra for cooking the flatbreads

Directions

In a bowl, whisk together the psyllium husk and warm water. After about 15-20 seconds, a gel will form. Set aside until needed.
In a separate large bowl, whisk together the gluten free flour blend, baking powder, salt and chopped rosemary.
Make a well in the middle of the dry ingredients, and add the pumpkin puree, olive oil and psyllium gel.
Mix with a wooden spoon until the dough starts coming together. Then, give it a thorough knead by hand. Squeeze the dough through your fingers and work your way around the bowl, scraping off the sides as necessary. Make sure that there are not patches or clumps of dry flour.
The final dough should come away from the sides of the bowl and be very springy to the touch. It shouldn’t be too sticky. Don’t worry if doesn’t have a perfectly smooth surface – so long as it’s homogeneous with all the ingredients well combined and no clumps of flour or psyllium gel, you can proceed to the next step.
Turn out the dough onto a lightly floured surface. Divide it into 12 equal portions, each should weigh about 85g.
Shape the pieces of dough into balls. Don’t worry if the surfaces of the dough balls aren’t perfectly smooth – that’s due to the lack of gluten and won’t matter in the end, as you’ll be rolling them out anyway. Cover them with a dish towel to prevent them from drying out.
Lightly flour your work surface and also the top of a dough ball.
Use a rolling pin to roll it out into an approximately round flatbread, about 9 inches (23cm) in diameter and about 1mm thin. Make sure to rotate it frequently to prevent it from sticking to the surface and also to maintain the round shape (but don’t worry if it’s not perfectly round). As necessary, dust the surface and the top of the flatbread with more flour.
Tip: I usually roll the flatbreads while cooking them at the same time (that is, while one flatbread is cooking, I’m working on rolling out the next one). However, you could roll out all the flatbreads first and then cook them. In that case, stack them with pieces of parchment/baking paper in between to prevent sticking and cover with a dish towel to prevent them from drying out.
Pre-heat a large non-stick frying pan over medium-high heat. The pan is ready when a droplet of water sizzles on its surface.
Tip: I don't recommend using a cast iron skillet, as the flatbreads frequently stick to it (which makes it difficult to correct their shape if they’ve folded over while you were putting them into the skillet). They also puff up less and dry out more quickly when cooked in a cast iron skillet.
Lightly brush the hot non-stick frying pan with some olive oil. Place a flatbread into the hot pan and cook it for about 45 seconds. You need to flip it once you see bubbles appearing on the surface and its underside is dry with occasional light brown spots. Before you flip the flatbread, lightly brush it with some extra olive oil.
Once you flip it, it should puff up in places with bubbles of varying size appearing. Cook it on the other side for about 45 seconds to 1 minute. The flatbread is done when you see large dark brown spots on its underside.
Tip: If your flatbreads are cooking/browning too quickly, reduce the heat. If they're taking longer than a minute per each side, increase the heat.
Transfer it to a clean dish towel and cover it well – this will trap the steam and ensure that it stays nicely soft and flexible. Continue cooking the remaining flatbreads.
The flatbreads are best served warm immediately after cooking.

Pumpkin Flatbread

Ingredients

Never Lose Track of Your Favorite Recipes.

Directions

You Might Also Enjoy These Recipes:

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Pumpkin Flatbread

Ingredients

Never Lose Track of Your Favorite Recipes.

Directions

You Might Also Enjoy These Recipes:

Discover. Cook. Share.

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