Rosemary Pumpkin Seed Flatbread Recipes

HERBED PUMPKIN FLATBREAD

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.

ROSEMARY FLATBREADS

Steps:

• In a small bowl, dissolve yeast in 1/4 cup warm water; stir in honey. Add 1/4 cup flour; mix until almost smooth. Let stand 30 minutes or until bubbly., Place remaining flour, remaining warm water, oil, rosemary and salt in a food processor; add yeast mixture. Process until dough forms a ball. Process 1 minute more to knead dough, pulsing as needed., Transfer to a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Preheat oven to 425°. Punch down dough. Turn onto a lightly floured surface; divide and shape dough into 6 balls. On greased baking sheets, pat each ball into a 5-in. circle. For topping, brush tops with oil; sprinkle with rosemary and salt. Bake 8-12 minutes or until golden brown. Serve warm. Freeze option: Freeze cooled flatbreads in a freezer container. To use, thaw at room temperature or microwave each flatbread on high until heated through, 10-15 seconds.

ROSEMARY-GARLIC PUMPKIN SEEDS

Steps:

• Preheat oven to 275º.
• Toss the pumpkin seeds with olive oil and the spices.
• Spread the pumpkin seeds in a even layer on a rimmed baking sheet & roast for about 1 hour, stirring every 15 minutes until golden brown.

ROSEMARY FLATBREAD

Steps:

• Preheat large bowl by filling with hot water; discard. Pour in warm water. Sprinkle yeast over; let stand until creamy, 10 minutes. Stir in milk, room-temperature water, oil, and salt. Add 1 cup flour; whisk until smooth. Incorporate flour, 1/2 cup at a time, until dough comes together and pulls away from side of bowl.
• Turn out onto well-floured board; knead until velvety and soft but no longer sticky, 6 to 8 minutes. Add more flour as needed.
• Place dough in lightly oiled bowl; coat. Cover tightly with plastic; let rise in a warm spot until doubled, about 1 1/2 hours.
• Heat oven to 400 degrees. Turn out dough on floured surface; divide into two pieces, shaping each into a ball. Place on oiled 12-inch-wide pan; with oiled fingers, press into 10-to-12-inch circles. Cover with plastic; let rise 30 minutes.
• Dimple dough with your fingertips, drizzle with oil, cover with moist towels, and let rise again for 10 minutes.
• Chop rosemary coarsely; sprinkle over tops. Sprinkle each loaf with teaspoon of coarse salt, if desired. Bake 25 to 35 minutes, spraying with water a few times in first 10 minutes. Bake until bottoms are golden. Transfer immediately to cooling racks to prevent crust from getting soggy.

ROSEMARY PUMPKIN SEED FLATBREAD

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.