Herbed Pumpkin Flatbread

• 

  Total Time

  Prep: 20 min. + standing Cook: 5 min./batch
• 

  Makes

  4 servings

Ingredients

• 1 cup all-purpose flour
• 1/2 cup chickpea flour
• 1 teaspoon garlic salt
• 1/2 teaspoon dried rosemary, crushed
• 1/4 teaspoon baking powder
• 1/4 teaspoon dried thyme
• 1/2 cup canned pumpkin
• 1 tablespoon plus 2 teaspoons canola oil, divided
• 1 teaspoon water
• Optional: tzatziki sauce, fresh thyme and fresh rosemary

Text Ingredients

Directions

• In a large bowl, whisk the first 6 ingredients. Add pumpkin, 1 tablespoon oil and water; stir until mixture resembles coarse crumbs. Turn onto a lightly floured surface; knead 8-10 times, forming a soft dough. Cover and let rest 15 minutes.
• Divide dough into 4 pieces. On a lightly floured surface, roll each piece into a 6-in. circle. Brush flatbreads on both sides with remaining 2 teaspoons oil. Heat a large skillet over medium-high heat. Working in batches, cook flatbreads until golden brown, 1-2 minutes on each side. Serve warm and if desired, top with fresh thyme and rosemary and serve with tzatziki sauce.

<BR><B>Test Kitchen tips</B>

<LI>Reheat leftovers in a dry skillet.</LI>

Nutrition Facts

1 flatbread: 231 calories, 7g fat (1g saturated fat), 0 cholesterol, 525mg sodium, 35g carbohydrate (3g sugars, 4g fiber), 7g protein.

Taste of Home Editors