SPICED PUMPKIN-SEED FLATBREAD
Categories Bread Bake Cocktail Party Super Bowl Vegetarian Cinco de Mayo Cornmeal Hot Pepper Healthy Seed Gourmet
Yield Makes about 50 flatbread wedges
Number Of Ingredients 13
Steps:
- In a large bowl stir together lukewarm water, sugar, and yeast and let stand until foamy, about 5 minutes. Cut butter into bits and stir into yeast mixture with flour, cornmeal, chile powder, and table salt, stirring until mixture just forms a dough. On a lightly floured surface knead dough until smooth and butter is incorporated, about 5 minutes. Form dough into a ball and put in a lightly oiled bowl, turning it to coat. Chill dough, covered with plastic wrap, 1 hour.
- Preheat oven to 400°F, and lightly flour 2 large baking sheets.
- Chop pumpkin seeds. (The finer they are chopped, the thinner the flatbread will be.) In a small bowl with a fork beat together egg and cold water until combined well to make an egg wash. Divide dough in half and chill one half, covered. On a lightly floured surface with a floured rolling pin roll out remaining half of dough into an 1/8-inch-thick rough oval and sprinkle with half of pumpkin seeds. With rolling pin press pumpkin seeds into dough and roll dough as thin as possible. Brush dough with some egg wash and cut into irregular long thin wedges (about 6 by 1 inch). With a spatula transfer wedges to baking sheets and sprinkle with kosher salt to taste.
- Bake flatbread wedges in upper and lower thirds of oven, switching position of sheets halfway through baking, until crisp, 10 to 15 minutes, and transfer to racks to cool. Make more flatbread wedges in same manner with chilled dough. Flatbread wedges may be made 3 days ahead and kept in an airtight container at room temperature.
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Mitsy Garcia
[email protected]I'm not sure what went wrong, but my flatbread turned out really dry. I think I might have overcooked it.
Kazaiya Gonzalez
[email protected]This flatbread is a great way to use up leftover pumpkin puree. I always have some on hand in the fall and this is a great way to use it up.
Aneeha Warind
[email protected]I added some chopped walnuts to the flatbread and it was delicious! I think next time I'll try adding some dried cranberries too.
Chamara Bandara
[email protected]This recipe was easy to follow and the flatbread turned out perfectly. I will definitely be making it again.
Zain Malik
[email protected]I'm not a big fan of pumpkin, but I really enjoyed this flatbread. The spices really balanced out the pumpkin flavor.
Rohit Das
[email protected]This flatbread is the perfect fall recipe. It's warm, comforting, and full of flavor.
Momina Malik
[email protected]I made this flatbread for a party and it was a huge success. Everyone loved it!
Utsav Gaming
[email protected]I love the idea of using pumpkin seeds in a flatbread. It's such a unique and flavorful ingredient.
sH___ MeEr
[email protected]This recipe is a keeper! I've made it twice now and it always turns out great. The flatbread is so easy to make and the flavor is amazing.
Priah Moustache
[email protected]This flatbread was a hit! The combination of sweet pumpkin seeds, warm spices, and tangy goat cheese was just perfect. I also loved the crispy texture of the flatbread.