This pumpkin flatbread makes an excellent partner for curries, chili, soups or any dish with plenty of sauce. With just four ingredients and no yeast, it comes together quickly—no waiting or rising time required—so it’s ideal when you want a homemade side without much effort.
If you have pumpkin puree in the pantry, this recipe is a simple, tasty way to use it. The flatbreads are naturally vegan-friendly and are fun to make with children.
How to make pumpkin flatbread
Combine the ingredients
Place the pumpkin puree, flour, a pinch of salt and pressed garlic on a clean work surface. Use your hands to mix and distribute the salt and garlic evenly, then bring the mixture together until a dough forms. You don’t need a perfect knead—just work until the ingredients are combined into a cohesive ball.
Shape the dough
The dough will be slightly sticky—that’s normal. Avoid adding too much extra flour at this stage because that can make the flatbreads dry. Roll the dough into a thick log and cut it into six to eight pieces; they don’t have to be perfectly even—small variations add to the homemade charm.
Roll and cook
Generously dust a piece of dough and your work surface with flour to prevent sticking, then roll the piece into a thin round. Transfer the rolled flatbread to a hot, dry skillet and cook until golden brown with spots on both sides—about two minutes per side. Adjust the heat between medium and high to avoid burning.
What to serve pumpkin flatbread with?
This flatbread pairs especially well with chili and curry, and works beautifully with any saucy soup or stew you want to mop up. It’s also delicious on its own: brush with a thin layer of olive oil, sprinkle with herbs and press a little garlic on top while the bread is warm. For a richer finish, spread butter and add a pinch of salt while warm—simple and addictive.
How do you keep pumpkin flatbread warm?
The easiest method is to wrap cooked flatbreads in aluminum foil as you make them. Keep a sheet of foil nearby and place each finished flatbread inside, wrapping tightly. Add subsequent breads into the foil until all are done—this will keep them soft and warm for 20–30 minutes.
Note: These flatbreads are dry-toasted, meaning they are cooked without oil, butter or other fats—similar to other mashed-vegetable flatbreads.
Julia’s tips
- If you don’t have a garlic press, it’s better to omit the garlic than to finely mince it with a knife—pressed garlic disperses more evenly through the dough.
- Garlic strength varies. If the flavor is mild for your taste, increase the amount next time to get a stronger garlic note.
- Pumpkin flatbread is best served immediately. It does not reheat well in the microwave.
- Be sure to use unsweetened pumpkin puree, not pumpkin dessert filling.
Print
Pin
Rate
Easy Pumpkin Flatbread Recipe
Ingredients
- 1 cup pumpkin puree
- 1⅓ cup all-purpose flour + extra for dusting
- salt a pinch
- 1 garlic clove pressed
Optional:
- 2 garlic cloves
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
Instructions
-
On a clean work surface, mix all ingredients and knead until a dough forms.
-
Roll the dough into a thick log and cut into 6–8 pieces.
-
Dust dough and surface with flour and roll each piece thin.
-
Cook in a hot, dry skillet for about 1–2 minutes per side until brown spots appear.
-
Wrap cooked flatbreads in aluminum foil to keep them warm.
-
Serve with curry, chili, soup or any saucy dish.
Notes
- Use unsweetened pumpkin puree, not pumpkin dessert filling.
- If you don’t have a garlic press, omit the garlic—mincing with a knife won’t distribute the flavor the same way.
- This flatbread does not reheat well in the microwave.
Nutrition
Related posts
