Pumpkin flat bread or Garlic Pumpkin Naan bread?
Much like many of our favourite flatbreads, such as whole wheat flour Roti, 3 ingredient Greek Yogurt flatbread, or Garlic Naan bread recipe without yeast, this recipe follows a similar approach.. Picture this: You have an open can of pumpkin puree in your fridge, and you’re wondering what to create with it. That’s where my fluffy and easy pumpkin flatbread recipe comes in handy. The texture is just like fluffy pillowy naan, so you can call it pumpkin naan bread too. It’s quite straightforward and uncomplicated. Did you know you can make this Pumpkin flatbread with only 2 ingredients - flour and pumpkin puree? But I’ve added a few extra ones to enhance the flavours. And when you spread it with a layer of garlic butter, it becomes even more delightful than plain Naan bread.
How to make Pumpkin flatbread - Quick and Easy, step by step:
To prepare Pumpkin flatbread, start by kneading a dough using all the ingredients for dough. Additionally, prepare the garlic butter separately. To expedite the process, I recommend adding the ingredients to a stand mixer bowl and allowing it to knead the dough until soft and supple.
Pumpkin Puree: I recommend using Libby’s canned pumpkin puree for this recipe, but you can also make your own using my Homemade Pumpkin Puree recipe made in instant pot. Self-Raising Flour: This flour contains a combination of plain flour and baking powder, which gives the flatbread a fluffy and appealing texture. Make your own using my recipe for homemade self raising flour. Garlic: I prefer using garlic powder over fresh garlic, as it imparts a milder flavour to the flatbread. Salt: To taste. Oil: While not mandatory, I prefer using sunflower oil or olive oil for kneading the dough. It contributes to the ideal texture of the flatbread, preventing it from becoming too dry. Water: Only a splash or two if needed, in case the dough appears too dry.
Next, divide the dough into 12 equal portions. Take one portion at a time and roll it into a flatbread. Cook it on a skillet, flipping it to cook both sides until you have a delightful flatbread infused with pumpkin puree. For an extra burst of flavour, generously spread garlic butter over the flatbread and serve it alongside your favourite curries.
Keeping Your Pumpkin Flatbread Fresh:
Immediately after making it, place the flatbread in a casserole dish between two sheets of kitchen paper to maintain its warmth. Alternatively, wrap it in Aluminium foil until you’re ready to serve it on the same day.
Serving Suggestions:
Storing leftover Pumpkin flatbread
In the fridge: If you have leftover flatbread, it can be stored in the refrigerator for up to 2 days. Reheat it in the microwave before serving. In the freezer: To freeze the flatbread, place it in freezer-safe bags, label them, and store in the freezer for up to 3 months. Thoroughly reheat it in the microwave when you’re ready to enjoy it again.
Variations to Pumpkin Flatbread :
Want more easy Vegetarian Pumpkin recipes? You will love
Roasted Pumpkin Coconut Soup Pumpkin Hummus Curried Butternut Squash Soup
Where can I buy Pumpkin Puree in the UK?
Pumpkin puree is easily available in cans of 425g at Sainsburys, Waitrose, Ocado and Tesco.
Are Pumpkin flatbread gluten free?
Yes, if you are using Gluten free self raising flour, the pumpkin flatbread is gluten free.
Quick and Easy Pumpkin Flatbread recipe below
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