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content/pumpkin-flatbread.md

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+---
+title: "Pumpkin Flatbread"
+date: 2026-02-10
+tags: ['vegan']
+author: remove-wingman
+---
+
+![Pumpkin Flatbread 1](/pix/pumpkin-flatbread-1.avif)
+![Pumpkin Flatbread 2](/pix/pumpkin-flatbread-2.avif)
+
+- ⏲️ Prep time: 30 min
+- 🍳Cook time: 60 min
+- 🍽️ Servings: 4
+
+## Ingredients
+
+You can obviously switch certain toppings.
+
+- Wheat flour, type 405 – 2 cups (about 8.8 oz)
+- Olive oil – 5 tablespoons
+- Salt – a pinch
+- Water – ½ cup (about 3.4 fl oz)
+- Fresh thyme – ½ oz (about 1 tablespoon chopped)
+- Soy yogurt – ¾ cup (about 7 oz)
+- Black pepper, ground – a pinch
+- Hokkaido pumpkin – ½ piece (about 1 lb)
+- Red onions – 2 pieces
+- Pears – 2 pieces
+- Walnut kernels – 2 tablespoons
+
+## Directions
+
+1. Preheat the oven to 465°F (top and bottom heat).
+2. In a bowl, knead together the flour, 3 tablespoons of olive oil, salt, and water into a smooth dough. Wrap the dough ball in plastic wrap and let it rest at room temperature.
+3. Wash the thyme, shake it dry, pluck the leaves from the stems, and chop them.
+4. In a bowl, mix the soy yogurt with the thyme and season with salt and pepper.
+5. Wash the pumpkin, cut it in half, scrape out the seeds with a spoon, and slice it thinly. Halve the onions, peel them, and slice into strips. Wash the pears, quarter them, remove the cores, and cut into thin slices.
+6. Roll out the dough on a floured surface into two thin rectangles. Place each one on parchment paper and transfer to a baking sheet.
+7. Spread the soy yogurt mixture over the dough and top with pumpkin, pear, and onion slices. Bake in the oven for about 10 minutes, until golden brown.
+8. Meanwhile, roughly chop the walnuts. Remove the pumpkin flatbreads from the oven, cut them into portions, sprinkle with walnuts, and serve.
+9. Enjoy :)