Pumpkin Seed Flat Breads Recipes

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PUMPKIN SEED FLAT BREADS



Pumpkin Seed Flat Breads image

Here's a seasonal addition to your harvesttime feast. From its pretty orange color to the irresistible crunch of toasted pumpkin seeds, this flat bread is pleasing to the eye and taste buds. Using sunflower kernels instead of pumpkin seeds is a yummy change.-Terry Braswell, Peachtree City, Georgia

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 2 loaves (12 wedges each).

Number Of Ingredients 12

1 teaspoon active dry yeast
1 cup warm water (110° to 115°)
6 tablespoons butter, cubed
1/3 cup cornmeal
1 tablespoon sugar
1 tablespoon chili powder
1 teaspoon salt
3 to 3-1/2 cups all-purpose flour
1 egg
2 tablespoons water
1/4 cup salted pumpkin seeds or pepitas
1/2 teaspoon kosher salt

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the butter, cornmeal, sugar, chili powder, salt and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each half into a 14-in. oval. Combine egg and water; brush over dough. Using a pastry wheel, cut each oval into 12 wedges or strips. Sprinkle with pumpkin seeds and kosher salt. Separate wedges and place on greased baking sheets. , Bake at 400° for 10-15 minutes or until golden brown. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 108 calories, Fat 4g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 158mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

HERBED PUMPKIN FLATBREAD



Herbed Pumpkin Flatbread image

Provided by Taste of Home

Time 25m

Yield 4 servings.

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 231 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 525mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 4g fiber), Protein 7g protein.

ROSEMARY PUMPKIN SEED FLATBREAD



Rosemary Pumpkin Seed Flatbread image

Make and share this Rosemary Pumpkin Seed Flatbread recipe from Food.com.

Provided by LikesItHot

Categories     Breads

Time 1h29m

Yield 10 serving(s)

Number Of Ingredients 9

2 (7 g) packages instant dry yeast
1 1/2 cups white flour or 1 1/2 cups integral flour
3/4 cup water
2 tablespoons yogurt
1/2 cup pumpkin seeds
2 tablespoons margarine
2 teaspoons sugar
1 teaspoon salt
2 tablespoons ground rosemary

Steps:

  • Add the water, sugar and yeast in a bowl, mix very well and cover with towel and let rise, about 10 minutes.
  • In another bowl add the remaining ingredients. When ready, add the yeast water to this and then mix well, into a sticky but not watery dough.
  • Put the dough into a well oiled glass bowl, and move it around, evenly coating all sides of the dough. Cover with a towel, place in a warm place and let sit until it rises to double size, about an hour.
  • Preheat oven to 400.
  • Roll the dough around on a lightly floured surface, to dry it up, just a bit.
  • On a lightly greased baking sheet form the dough into a large flat circle.
  • Bake for about 10 minutes, until the dough hardens and turns golden or darker brown. Remove and let cool, then cut into pieces and serve.

Nutrition Facts : Calories 137.2, Fat 5.9, SaturatedFat 1.1, Cholesterol 0.4, Sodium 263.5, Carbohydrate 17.5, Fiber 1.4, Sugar 1.1, Protein 4.3

PUMPKIN SEED BREAD



Pumpkin Seed Bread image

I needed bread and did not have anything in mind, so I played around and came up with this bread, which turned out really well. This is a light wheat loaf with the tasty accent of pumpkin seeds.

Provided by duonyte

Categories     Yeast Breads

Time 2h45m

Yield 1 1 1/2 lb. loaf, 10 serving(s)

Number Of Ingredients 10

1 cup milk (any kind)
1/4 cup water
2 tablespoons honey
2 tablespoons olive oil
2 1/4 cups bread flour
1 cup whole wheat flour
2 teaspoons instant yeast
1 teaspoon vital wheat gluten
3/4 teaspoon salt
1/2 cup pumpkin seeds

Steps:

  • Place all ingredients in breach machine pan in recommended order. Set to dough cycle. About ten minutes into the cycle check the dough and add flour or water, if necessary.
  • When cycle is completed, shape as desired. Let rise. Preheat oven to 350 deg.
  • Bake until done. A loaf may take 30 to 40 minutes, depending on shape. Rolls will probably take 15 to 20 minutes.

Nutrition Facts : Calories 234.1, Fat 7.4, SaturatedFat 1.6, Cholesterol 3.4, Sodium 188.4, Carbohydrate 35.7, Fiber 2.6, Sugar 3.7, Protein 7.6

SEEDED PUMPKIN BREAKFAST BREAD RECIPE BY TASTY



Seeded Pumpkin Breakfast Bread Recipe by Tasty image

Here's what you need: raw walnuts, raw pepitas, chia seeds, dried fig, flaxseed, old fashioned rolled oat, pumpkin spice, fine sea salt, unsweetened pumpkin puree, almond milk, olive oil, maple syrup, flaxseed meal

Provided by Isabel Castillo

Categories     Breakfast

Yield 8 servings

Number Of Ingredients 13

1 ½ cups raw walnuts, halves, toasted and chopped
1 cup raw pepitas
¼ cup chia seeds
1 cup dried fig, sliced
½ cup flaxseed
2 ¾ cups old fashioned rolled oat
1 tablespoon pumpkin spice
2 teaspoons fine sea salt
15 oz unsweetened pumpkin puree
1 cup almond milk
¼ cup olive oil
½ cup maple syrup
⅓ cup flaxseed meal

Steps:

  • Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
  • Add the walnuts and pepitas to the prepared baking sheet. Toast in the oven for 10 minutes, until golden brown and fragrant.
  • In a medium bowl, mix together the toasted walnuts and pepitas, chia seeds, figs, flaxseeds, oats, pumpkin spice, and salt.
  • In a large bowl, whisk together the pumpkin puree, almond milk, olive oil, and maple syrup.
  • Then, add the flaxseed meal and dry ingredients and stir with a spatula to incorporate. The "dough" will be moist and somewhat loose.
  • Transfer the batter to a 9x5-inch (23x13 cm) loaf pan, packing it into the pan. Cover with plastic wrap and let sit at room temperature for 2 hours.
  • Preheat the oven to 400˚F (200˚C).
  • Bake for 1 hour and 20 minutes. The loaf will become very browned during baking. Remove from the oven and let cool for 15-20 minutes before slicing.
  • Nutrition Calories: 4929 Fat: 289 grams Sodium : 373mg Carbs: 504 grams Fiber: 140 grams Sugars: 162 grams Protein: 132 grams
  • Enjoy!

Nutrition Facts : Calories 568 calories, Carbohydrate 60 grams, Fat 32 grams, Fiber 14 grams, Protein 14 grams, Sugar 20 grams

SEEDED FLATBREAD



Seeded Flatbread image

We love the wonderful nutty flavor of this bread and wanted to replace the sandwich rounds I was still buying. When sliced, they're the perfect size for a tuna sandwich or for toasting with butter and jam. Store in a plastic bag.

Provided by WENDYDARLING

Categories     Bread     Yeast Bread Recipes     Flat Bread Recipes

Time 1h45m

Yield 16

Number Of Ingredients 12

1 cup bread flour
1 cup spelt flour
¼ cup brown sugar
2 tablespoons sesame seeds
1 tablespoon quinoa
1 tablespoon sunflower seeds
1 tablespoon millet
1 tablespoon oats
1 tablespoon flax seeds
¾ cup warm milk
1 tablespoon olive oil
2 teaspoons bread machine yeast

Steps:

  • Mix bread flour, spelt flour, brown sugar, sesame seeds, quinoa, sunflower seeds, millet, oats, and flax seeds together in a bowl.
  • Combine milk and oil in the bread pan of a bread machine; add flour mixture. Make a well in the center of the flour mixture; pour in yeast. Knead dough according to manufacturer's instructions.
  • Turn out dough on a floured work surface. Punch down and separate into 16 pieces. Flatten into 5-inch diameter flatbreads.
  • Place flatbreads on 2 baking sheets; cover with plastic wrap. Let sit in a warm place until risen, about 1 hour. Remove plastic wrap.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven until golden brown, about 15 minutes. Cool slightly; slice in half.

Nutrition Facts : Calories 104 calories, Carbohydrate 17.4 g, Cholesterol 0.9 mg, Fat 2.6 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 0.4 g, Sodium 6.8 mg, Sugar 4.2 g

SEEDED FLATBREADS



Seeded flatbreads image

Moroccan-style breads with nigella and sesame seeds, great for wrapping and dipping

Provided by Cassie Best

Categories     Dinner, Side dish

Time 1h15m

Yield Makes 12

Number Of Ingredients 7

7g sachet dried yeast
1 tsp caster sugar
400g strong white bread flour
200g wholemeal bread flour
oil , for greasing
1 tbsp kalonji seeds (also called black onion seeds or nigella seeds)
2 tbsp sesame seed

Steps:

  • Mix the yeast with 2 tbsp warm water and sugar, and leave for a few mins. Tip the flours into a large bowl with 1 tsp salt and make a well in the centre. Pour in the yeast mixture and 500ml warm water. Mix with a wooden spoon until it comes together as a dough, then tip onto a work surface and knead for 5-10 mins until smooth and elastic - add a little extra flour if the dough is too sticky. Put the dough in an oiled bowl, cover with a tea towel and leave in a warm place to rise for 1 hr until doubled in size.
  • Tip the dough onto your work surface and knock out all the air. Knead the seeds into the dough until well distributed. Divide the dough into 12 pieces, then roll out each as thinly as you can. Heat a large frying pan, cook the flatbreads for 2 mins or until bubbles appear on the surface, then flip over and cook for 2 mins more. Once all are cooked, wrap in foil and keep for up to a day. Pop in a warm oven to reheat.

Nutrition Facts : Calories 189 calories, Fat 3 grams fat, Carbohydrate 34 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium

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