Rosemary Pumpkin Seed Flatbread – a delicious recipe with yeast, white flour, water, yogurt, pumpkin seeds, margarine. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Add the water, sugar and yeast in a bowl, mix very well and cover with towel and let rise, about 10 minutes.
2
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.
3
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.
4
Preheat oven to 400.
5
Roll the dough around on a lightly floured surface, to dry it up, just a bit.
6
On a lightly greased baking sheet form the dough into a large flat circle.
7
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.
188
kcal
Calories
1
g
Fat
39
g
Carbs
5
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 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, and more.
Yes, Rosemary Pumpkin Seed Flatbread falls under the General 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.
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