Whole Wheat Pumpkin Flatbread Recipes

WHOLE WHEAT PUMPKIN FLATBREAD

Steps:

• In a large mixing bowl combine flour with sugar, yeast, salt, finely chopped rosemary, and minced garlic. Mix well.
• Then make room at the center of the flour mixture, add the pumpkin puree and warm water in it. Using a spatula start mixing the flour slowly until all the dry flour absorbs the moisture and becomes a crumbly mixture.
• Then using your hands knead the mixture to form a soft dough. You can also use little oil to avoid it sticking to the bowl. Finally cover the dough and let it rest for 10-15 mins.
• Divide the dough into 12 equal parts and make them into small rounds.
• Sprinkle some dry flour on a flat surface and roll the dough ball to form 6-7" round flatbreads.
• In a preheated pan cook the rolled flatbread on both sides until well done. It will take 1-2 min to cook on each side. Repeat these steps with the remaining dough to make more flatbreads.
• Lightly brush the olive oil on cooked flatbreads and serve warm.

WHOLE WHEAT PUMPKIN BREAD

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place raisins in a bowl and pour in boiling water to cover by 1 inch. Allow to sit until raisins are plump and rehydrated, 3 to 4 minutes. Drain raisins, and reserve 1/3 cup of the soaking water in a separate bowl.
• Combine whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, salt, cloves, and nutmeg in a large bowl. Combine pumpkin puree, sugar, eggs, reserved soaking water, and oil in another bowl; mix with a spoon or whisk until well combined. Stir pumpkin mixture into flour mixture until just moistened. Fold in walnuts and raisins. Pour batter into a 9x5-inch loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Allow to cool in the pan for 15 minutes then transfer to a wire rack.