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Rosemary Pumpkin Flatbread. Yeast-free
5 from 15 votes

Rosemary Pumpkin Flatbread. Yeast-free

The Rosemary Pumpkin Flatbread blends whole wheat and white flour with pumpkin puree and fragrant herbs like rosemary, thyme, and garlic powder to create a soft, lightly sticky dough without yeast. Rolled thin and cooked on a skillet, the flatbreads develop golden brown spots and a tender crumb. This yeast-free flatbread offers a subtle savory note from the herbs and the natural sweetness of pumpkin, making it a distinctive bread for meals or snacks.

Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
Servings: 8
Calories: 96 kcal
Course: Bread
Cuisine: Fusion

Ingredients

  • 1 cup whole wheat flour or white whole wheat flour
  • 1/2 cup unbleached white flour or all purpose flour
  • 1/2 tsp salt or to taste
  • 1/4 tsp baking powder
  • 1/2 tsp dried rosemary or 1 tsp chopped fresh
  • 1/4 tsp thyme
  • 1/4 tsp garlic powder
  • 1/2 cup pumpkin puree
  • 2 tsp neutral cooking oil omit for oilfree, generic cooking oil
  • 2 to 4 Tbsp water or non dairy milk

Instructions

    Cup of Yum
  1. In a bowl, whisk the flours, salt, baking powder and herbs.
  2. Add pumpkin [puree and oil and mix in.
  3. Add water 1 tbsp at a time to make a smooth soft lightly sticky dough. Cover the dough and let it sit for 15 to 20 minutes.
  4. Oil hands and knead for a minute. Add a tablespoon of flour if needed if the dough is too sticky. Divide dough into equal parts and shape into balls. Keep the balls covered with a kitchen towel.
  5. Flatten a ball and dust with flour. Roll the ball into a flat circle.
  6. Heat a thick bottom skillet over medium high heat. When the skillet is hot, place the rolled out flatbread in the skillet. Cook the flatbread for 45 seconds to a minute per side.Flip and cook the other side.
  7. After the first flip you can continue cooking on the skillet or puff it directly on a gas flame. Flip and cook both sides 15 to 20 seconds more if using the skillet, until golden brown spots on both sides. You can apply some oil during cooking. Do not overcook the flatbreads. Cooking time depends on the thickness of the flatbread, so adjust accordingly.
  8. Brush oil or vegan butter (optional). Store in paper towel lined container or kitchen towel for the day. Cool completely to store in an airtight container in the refrigerator for upto 4 days. Warm on the skillet or microwave before serving.

Notes

  • For a gluten-free alternative, consider using the linked sweet potato flatbread recipe tailored for gluten-free diets.
  • Resting the dough for 15 to 20 minutes before shaping helps hydrate the flour and eases rolling.
  • Cooking time is brief; avoid overcooking to keep the flatbreads soft and tender with light golden spots.
  • Oiling the skillet or brushing oil on flatbreads during cooking improves browning and flavor but can be omitted for oil-free versions.

Nutrition Information

Calories 96kcal (5%) Carbohydrates 18g (6%) Protein 3g (6%) Fat 1g (2%) Sodium 147mg (6%) Potassium 116mg (2%) Fiber 2g (8%) Vitamin A 2860IU (57%) Vitamin C 0.7mg (1%) Calcium 17mg (2%) Iron 1.2mg (7%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 96

% Daily Value*

Calories 96kcal 5%
Carbohydrates 18g 6%
Protein 3g 6%
Fat 1g 2%
Sodium 147mg 6%
Potassium 116mg 2%
Fiber 2g 8%
Vitamin A 2860IU 57%
Vitamin C 0.7mg 1%
Calcium 17mg 2%
Iron 1.2mg 7%

* Percent Daily Values are based on a 2,000 calorie diet.