Pumpkin Seed Flat Breads Recipe

Name: Pumpkin Seed Flat Breads
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon active dry yeast; 1 cup warm water (110u00b0 to 115u00b0); 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

Servings: persons

1 teaspoon active dry yeast
1 cup warm water (110u00b0 to 115u00b0)
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

1
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.
2
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.
3
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
4
.
5
Bake at 400u00b0 for 10-15 minutes or until golden brown. Remove from pans to wire racks to cool.

491

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 teaspoon active dry yeast, 1 cup warm water (110u00b0 to 115u00b0), 6 tablespoons butter, cubed, 1/3 cup cornmeal, and more.

Yes, Pumpkin Seed Flat Breads falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Seed Flat Breads

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