Easy Pumpkin Flatbreads

These Pumpkin Flatbreads are a fall favorite perfect for lunch or dinner alongside soups, stews, or roasted vegetables. You can also enjoy them on their own as a snack, with a dollop of butter or a drizzle of honey.

Made with pumpkin puree, Greek yogurt, and a touch of baking powder, they require no yeast and can be cooked immediately after mixing. They are quick and easy to prepare and the dough comes together fast, allowing you to enjoy fresh, soft flatbreads in no time. Lightly spiced with nutmeg, the flatbreads have a delicate sweetness that pairs perfectly with the buttery garlic and parsley mixture brushed on top after baking.

The use of baking powder eliminates the need for rising time, making these flatbreads a fast and convenient option for busy cooks. They bake up golden brown with a soft, pillowy interior and just the right amount of crispness on the outside. 

Perfect for a fall dinner or a cozy afternoon treat, these Pumpkin Flatbreads are the perfect addition to your seasonal menu. With minimal prep time and maximum flavor, they’re an ideal way to enjoy the comforting tastes of autumn without the wait.

How to make pumpkin flatbreads

Begin by combining the flour, baking powder, salt, and a pinch of nutmeg in a large bowl. Next, add Greek yogurt and pumpkin puree, mixing until a dough forms. Knead briefly until the dough becomes smooth.

Then, divide the dough into 12 pieces. One helpful tip is to first divide the dough into halves, then quarters, and so on until you reach 12 portions. This way, it’s easier to keep the pieces uniform. Shape each piece into a small ball, rolling it gently between your hands until smooth. If the dough is sticking to your hands, dust your fingers lightly with flour, which will make shaping easier and keep the dough from tearing.

On a floured surface, roll each dough ball into a ¼-inch (6mm) thick circle.

How to cook the flatbreads

Preheat a pan over medium-high heat, making sure it’s hot without adding any oil or butter. Place a piece of dough in the hot pan and cook for about 1 minute, until bubbles appear on the surface and brown spots form on the bottom. Flip the flatbread and cook the other side until golden brown and spotty in some places. Repeat with the remaining dough.

For the butter parsley mixture, melt butter in a small saucepan and add garlic, parsley, and salt, cooking for just 1 minute before removing from heat.

Finally, brush the warm flatbreads with the butter mixture and serve them as an appetizer or alongside your favorite dishes.

Hope you will try these Pumpkin Flatbreads and enjoy them as much as we did.  If you do, make sure to share the photos with me on Instagram. Enjoy!

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