This time of year I always seem to have dribs and drabs of pumpkin puree in my refrigerator. With the exception of pumpkin pie, most recipes call only for a portion of a can and certainly not a whole pumpkin’s worth. As a result, pumpkin puree finds its way into lots of things: smoothies, pancakes, cookies and the morning oatmeal.
For this recipe, I’m using the pumpkin not only to add a nice color to the bread, but to replace some of the oil. The original recipe called for 1/2 cup of olive oil – some for the dough and the remaining amount for the spice blend. I’ve replaced the olive oil with the more fragrant and trendy coconut oil. The end result is toasty golden flatbreads run through with dashes of cumin, coriander, turmeric and paprika that have a crisp exterior and a nice chew. The technique creates very thin layers of bread and it smells wonderful while cooking. Perfect with Indian food.
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You know that little bit of pumpkin puree you have in the fridge? Use it to make these delicious spiced pumpkin flatbreads!
- 2 1/2–3 cups white whole wheat flour
- 1 tsp. salt
- 2 Tbsp. pumpkin puree
- ~1 1/4 cups water
- 3 Tbsp. coconut oil, melted
- 1/2 tsp. ground cumin
- 1/2 tsp. paprika
- 1/2 tsp. turmeric
- 1/4 tsp. coriander
Make the dough
- In a small bowl, whisk together the pumpkin and water. In a large bowl, combine the flour and salt and then add the pumpkin mixture, stirring until a soft dough forms. Add more water if dough seems dry; more flour if it is too wet and sticky. Turn dough out onto floured surface and knead for about 15 minutes. Place dough in a lightly-oiled bowl, cover with plastic wrap and let sit for 1 hour.
- In a small bowl or measuring cup, combine the coconut oil and spices. Set aside.
Form the flatbreads
- Divide dough into 12 equal pieces. Flatten a piece of dough and roll it out into a very thin disk – about 9-inch round. Keep remaining dough balls covered. Spread about 1 teaspoon of the coconut oil mixture onto the flattened dough and then roll it tightly into a long cylinder (much like in the Cuban cigar Seinfeld episode). Coil the cylinder into a tight spiral, gently press and then transfer to a large piece of parchment paper. Cover loosely with plastic wrap and proceed with the remaining dough.
Cook the flatbreads
- Heat a large cast-iron skillet on medium-heat. Tape a large piece of parchment paper onto a work surface and roll out one of the spirals to a 6″ or so round. Plop into the skillet and cook until puffy and brown, then flip and cook the other side. This takes only a few minutes. Transfer to a plate and cover with a towel to keep warm. Continue with the remaining spirals.
Eat the flatbreads
- No instructions necessary.