Description
This soft, savory Pumpkin Protein Flatbread is a nutritious Indian-inspired dish made with pumpkin puree and self-raising flour. It’s perfect as a side, sandwich wrap, or light meal.
Ingredients
3 cups self raising flour, plus extra for dusting
1 ½ cups pumpkin puree
¾ teaspoon salt
¾ teaspoon garlic powder
1 tablespoon oil
2 to 4 tablespoons water, optional
4 tablespoons salted butter, vegan or dairy free (optional)
3 cloves garlic, minced (optional)
Instructions
1. In a saucepan, melt salted butter and add minced garlic. Simmer for 2 minutes, then turn off the heat and set aside.
2. In a mixing bowl, combine flour, pumpkin puree, garlic powder, and salt. Knead the mixture, adding water as needed, until a pliable dough forms. Add the oil and knead again.
3. Divide the dough into 12 portions. Roll each portion into a ball, dust with flour, and roll into a 6 to 7-inch disc.
4. Heat a frying pan over high heat. Place one rolled flatbread on the pan. Cook until bubbles form, then flip and cook for an additional 40 to 50 seconds. Press with a spatula to ensure even cooking.
5. Brush warm flatbreads with garlic butter and sprinkle with coriander if desired.
6. Transfer flatbreads to a casserole dish lined with tissue paper to keep warm until serving.
Notes
You can store these in foil or an airtight container for up to 2 days. Reheat on a hot skillet to soften.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch & Dinner, Side Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 flatbread
- Calories: 169
- Sugar: 1g
- Sodium: 178mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0.2g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg