Best 4 Rosemary Pumpkin Seed Flatbread Recipes
Indulge in a culinary journey with our delectable Rosemary Pumpkin Seed Flatbread, a symphony of flavors that will tantalize your taste buds. This flatbread is a delightful fusion of textures, featuring a crispy crust, a tender and flavorful pumpkin puree spread, and a medley of savory toppings. The aromatic rosemary and nutty pumpkin seeds add a touch of sophistication to this wholesome dish. Whether you're seeking a delightful appetizer, a light lunch, or an easy weeknight dinner, this versatile flatbread is sure to satisfy. Dive into the culinary adventure and discover the secrets behind this irresistible creation.
Here are our top 4 tried and tested recipes!
HERBED PUMPKIN FLATBREAD
Provided by Taste of Home
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, whisk the first 6 ingredients. Add pumpkin, 1 tablespoon oil and water; stir until mixture resembles coarse crumbs. Turn onto a lightly floured surface; knead 8-10 times, forming a soft dough. Cover and let rest 15 minutes., Divide dough into 4 pieces. On a lightly floured surface, roll each piece into a 6-in. circle. Brush flatbreads on both sides with remaining 2 teaspoons oil. Heat a large skillet over medium-high heat. Working in batches, cook flatbreads until golden brown, 1-2 minutes on each side. Serve warm and if desired, top with fresh thyme and rosemary and serve with tzatziki sauce.
Nutrition Facts : Calories 231 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 525mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 4g fiber), Protein 7g protein.
ROSEMARY FLATBREADS
My family loves this as a pizza crust. But with a touch of olive oil and fresh herbs it makes a lovely flatbread appetizer. -Sue Brown, West Bend, Wisconsin
Provided by Taste of Home
Time 50m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, dissolve yeast in 1/4 cup warm water; stir in honey. Add 1/4 cup flour; mix until almost smooth. Let stand 30 minutes or until bubbly., Place remaining flour, remaining warm water, oil, rosemary and salt in a food processor; add yeast mixture. Process until dough forms a ball. Process 1 minute more to knead dough, pulsing as needed., Transfer to a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Preheat oven to 425°. Punch down dough. Turn onto a lightly floured surface; divide and shape dough into 6 balls. On greased baking sheets, pat each ball into a 5-in. circle. For topping, brush tops with oil; sprinkle with rosemary and salt. Bake 8-12 minutes or until golden brown. Serve warm. Freeze option: Freeze cooled flatbreads in a freezer container. To use, thaw at room temperature or microwave each flatbread on high until heated through, 10-15 seconds.
Nutrition Facts : Calories 197 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 322mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
ROSEMARY PUMPKIN SEED FLATBREAD
Make and share this Rosemary Pumpkin Seed Flatbread recipe from Food.com.
Provided by LikesItHot
Categories Breads
Time 1h29m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Add the water, sugar and yeast in a bowl, mix very well and cover with towel and let rise, about 10 minutes.
- In another bowl add the remaining ingredients. When ready, add the yeast water to this and then mix well, into a sticky but not watery dough.
- Put the dough into a well oiled glass bowl, and move it around, evenly coating all sides of the dough. Cover with a towel, place in a warm place and let sit until it rises to double size, about an hour.
- Preheat oven to 400.
- Roll the dough around on a lightly floured surface, to dry it up, just a bit.
- On a lightly greased baking sheet form the dough into a large flat circle.
- Bake for about 10 minutes, until the dough hardens and turns golden or darker brown. Remove and let cool, then cut into pieces and serve.
Nutrition Facts : Calories 137.2, Fat 5.9, SaturatedFat 1.1, Cholesterol 0.4, Sodium 263.5, Carbohydrate 17.5, Fiber 1.4, Sugar 1.1, Protein 4.3
ROSEMARY-GARLIC PUMPKIN SEEDS
Don't throw out the seeds when carving your jack o' lanterns! They make a delicious salty snack when roasted with herbs & spices.
Provided by accidental glutton
Categories Pumpkin
Time 1h5m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Preheat oven to 275º.
- Toss the pumpkin seeds with olive oil and the spices.
- Spread the pumpkin seeds in a even layer on a rimmed baking sheet & roast for about 1 hour, stirring every 15 minutes until golden brown.
Nutrition Facts : Calories 1596, Fat 140.7, SaturatedFat 24.5, Sodium 24.1, Carbohydrate 34.9, Fiber 17.8, Sugar 3.8, Protein 79.3
Tips:
- Use fresh rosemary for the best flavor. If you don't have fresh rosemary, you can use 1 teaspoon of dried rosemary.
- Toast the pumpkin seeds before using them. This will help bring out their flavor and make them more crunchy.
- Use a good quality olive oil. This will also help the flavor of the flatbread.
- Don't overwork the dough. Overworking the dough will make it tough.
- Be careful not to overcook the flatbread. The flatbread should be cooked until it is golden brown and crispy.
Conclusion:
This rosemary pumpkin seed flatbread is a delicious and easy-to-make appetizer or snack. It is perfect for parties or potlucks. The flatbread can also be served as a main course with a side salad. This flatbread is a great way to use up leftover pumpkin puree. It is also a healthy and nutritious snack. The flatbread is a good source of fiber, protein, and healthy fats.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
