Farm406

farm406 54 Ingredients: • 1 cup whole wheat flour or white whole wheat flour • 1/2 cup unbleached white flour or all-purpose flour • 1/2 teaspoon salt or to taste • 1/4 teaspoon baking powder • 1/2 teaspoon dried or 1 teaspoon chopped fresh rosemary • 1/4 teaspoon thyme • 1/4 teaspoon cumin seeds (optional) • 1/4 teaspoon garlic powder • 1/2 cup + 2 tablespoons pumpkin puree • 2 teaspoons oil • 2 to 3 tablespoons water Instructions: 1. In a bowl, whisk the flours, salt, baking powder and herbs. 2. Add pumpkin puree and oil and mix. 3. Add 1 tablespoon water at a time to make smooth, soft, and lightly sticky dough. Cover the dough and let it sit for 15 to 20 minutes. 4. Oil hands and knead for a minute. Add a tablespoon of flour to the dough if it is too sticky. Divide dough into 8 equal parts and shape into balls. Keep the balls covered with a kitchen towel. 5. Flatten a ball and dust with flour. Roll the ball into a flat circle. 6. Heat a thick bottom skillet over medium high heat. When the skillet is hot, place the rolled out flatbread in the skillet. Cook the flatbread for 45 seconds to a minute. Flip and cook the other side. 7. Flip and cook both sides 15 to 20 seconds more until golden brown on each side. You can apply some oil during cooking. Do not overcook the flatbreads. Cooking time depends on the thickness of the flatbread, so adjust accordingly. 8. Store in paper towel lined container or kitchen towel for the day. Cool completely before storing in an airtight container. Place in the refrigerator for up to 4 days. Warm on the skillet or microwave before serving. Rosemary Pumpkin Flatbread

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