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Luke Smith
42 lines
1.8 KiB
Markdown
42 lines
1.8 KiB
Markdown
---
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title: "Pumpkin Flatbread"
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date: 2026-02-10
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tags: ['vegan']
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author: remove-wingman
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---
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- ⏲️ Prep time: 30 min
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- 🍳Cook time: 60 min
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- 🍽️ Servings: 4
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## Ingredients
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You can obviously switch certain toppings.
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- Wheat flour, type 405 – 2 cups (about 8.8 oz)
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- Olive oil – 5 tablespoons
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- Salt – a pinch
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- Water – ½ cup (about 3.4 fl oz)
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- Fresh thyme – ½ oz (about 1 tablespoon chopped)
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- Soy yogurt – ¾ cup (about 7 oz)
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- Black pepper, ground – a pinch
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- Hokkaido pumpkin – ½ piece (about 1 lb)
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- Red onions – 2 pieces
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- Pears – 2 pieces
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- Walnut kernels – 2 tablespoons
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## Directions
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1. Preheat the oven to 465°F (top and bottom heat).
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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.
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3. Wash the thyme, shake it dry, pluck the leaves from the stems, and chop them.
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4. In a bowl, mix the soy yogurt with the thyme and season with salt and pepper.
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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.
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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.
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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.
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8. Meanwhile, roughly chop the walnuts. Remove the pumpkin flatbreads from the oven, cut them into portions, sprinkle with walnuts, and serve.
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9. Enjoy :)
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