PUMPKIN SEED FLAT BREADS
Here's a seasonal addition to your harvesttime feast. From its pretty orange color to the irresistible crunch of toasted pumpkin seeds, this flat bread is pleasing to the eye and taste buds. Using sunflower kernels instead of pumpkin seeds is a yummy change.-Terry Braswell, Peachtree City, Georgia
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 2 loaves (12 wedges each).
Number Of Ingredients 12
Steps:
- In a large bowl, dissolve yeast in warm water. Add the butter, cornmeal, sugar, chili powder, salt and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each half into a 14-in. oval. Combine egg and water; brush over dough. Using a pastry wheel, cut each oval into 12 wedges or strips. Sprinkle with pumpkin seeds and kosher salt. Separate wedges and place on greased baking sheets. , Bake at 400° for 10-15 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 108 calories, Fat 4g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 158mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
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Mayanja Mmmm
[email protected]Overall, I thought these flatbreads were just okay. They weren't bad, but they weren't anything special either.
April Blackbear
[email protected]These flatbreads were a disappointment. I won't be making them again.
michalle carroll
[email protected]I'm not sure what I did wrong, but my flatbreads turned out really tough.
Hamza Alattyat
[email protected]The flatbreads were a bit too thick for my taste. I think I'll roll them out thinner next time.
Dreyshaun Toussaint
[email protected]These flatbreads are a bit bland. I think I'll add some more salt and pepper next time.
Olivia Manthimba
[email protected]I followed the recipe exactly, but my flatbreads didn't turn out as good as the ones in the picture.
Jenish Stha
[email protected]The flatbreads were a bit too dry for my taste. I think I'll add more oil next time.
Luis Pagan
[email protected]I found that the dough was a bit too sticky to work with. I had to add more flour to get it to the right consistency.
Cwenga Rala
[email protected]These flatbreads are a bit time-consuming to make, but they're worth the effort. They're so delicious and unique.
Ishower Lohani
[email protected]I'm not a huge fan of pumpkin seeds, but I really enjoyed these flatbreads. The flavor is subtle and not overpowering.
Shobana Govender
[email protected]These flatbreads are so versatile. You can top them with anything you like. I've tried them with grilled vegetables, roasted chicken, and even fruit.
Fast Furious
[email protected]I made these flatbreads with whole wheat flour and they turned out great. They're a healthy and delicious alternative to traditional flatbreads.
Tuguldur Tamir
[email protected]The herbs and spices in this recipe really make these flatbreads special. They're so flavorful and aromatic.
Ruma Zeba
[email protected]I love the nutty flavor of the pumpkin seeds in these flatbreads.
Mario noe Lopez
[email protected]These flatbreads are perfect for a quick and easy meal. They're also a great way to get your kids to eat their vegetables.
Malik Lewis
[email protected]I made these flatbreads for a party and they were a huge success. Everyone loved them.
Nankya Rose
[email protected]These flatbreads are a great way to use up leftover pumpkin seeds. They're also a healthy and delicious snack.
Danielgg Hjkl
[email protected]I've tried many pumpkin seed flatbread recipes, but this one is by far the best. The flavor is perfect and the texture is crispy on the outside and chewy on the inside.
Pari Lyempe
[email protected]I made these flatbreads last night and they were a hit! They were so easy to make and the flavor was amazing.