SPICED PUMPKIN-SEED FLATBREAD

facebook share image   twitter share image   pinterest share image   E-Mail share image



Spiced Pumpkin-Seed Flatbread image

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

1 cup lukewarm water (about 100°F.)
1 tablespoon sugar
1 teaspoon active dry yeast
3/4 stick (6 tablespoons) cold unsalted butter
2 1/2 cups all-purpose flour
1/3 cup cornmeal
1 tablespoon pure chile powder* (preferably red New Mexican)
1 teaspoon table salt
1 cup hulled green pumpkin seeds* (about 5 ounces)
1 large egg
2 tablespoons cold water
coarse salt for sprinkling
*available at Latino markets, natural foods stores, and some supermarkets

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.

Imali Priyadarshani
[email protected]

I'm not sure about the combination of pumpkin and goat cheese, but I'm willing to try it. The recipe sounds easy to follow.


Yyqise quisef
[email protected]

This recipe looks delicious! I'm definitely going to give it a try.


Ridoy Hawladar
[email protected]

I can't wait to try this recipe with different toppings. I think it would be great with roasted vegetables or even some crumbled bacon.


Usama Gujjar
[email protected]

This flatbread is a great way to use up leftover pumpkin puree.


Nantongo Stella
[email protected]

I would definitely recommend this recipe to anyone who loves pumpkin or is looking for a new and exciting flatbread recipe.


Demir Oglu
[email protected]

The flavors in this flatbread are incredible. The pumpkin seeds add a nice crunch and the spices give it a warm and inviting flavor.


Ahsan Amir Waqar
[email protected]

I love how easy this recipe is to make. It's perfect for a weeknight meal or a casual get-together.


Christine Mcleod
[email protected]

This recipe is a keeper! I've made it several times now and it's always a crowd-pleaser.


Asmae Belkhen
[email protected]

I'm not usually a fan of pumpkin, but this flatbread changed my mind. The flavors were so well-balanced and the crust was perfectly crispy.


thatrandomgamer 77
[email protected]

This flatbread was a hit! The combination of sweet pumpkin seeds, warm spices, and slightly tangy goat cheese was divine. I couldn't stop eating it!