These homemade easy pumpkin flatbreads are a speedy, healthy alternative to Naan bread, ready in just 30 minutes. They’re soft, fluffy, and taste amazing with garlic butter and coriander. Delicious on its own and perfect for serving with soups and curries too!
Pumpkin flat bread or Garlic Pumpkin Naan bread?
Much like many of our favourite flatbreads, such as Roti, Yogurt flatbread, or Naan bread, this recipe follows a similar approach..
Picture this: You have an open can of pumpkin puree in your fridge, and you’re pondering what to create with it. That’s where my fluffy and easy pumpkin flatbread recipe comes in handy. The texture is just like naan, so you can call it pumpkin naan bread too.
It’s quite straightforward and uncomplicated. Did you know you can make this Pumpkin flatbread with only 2 ingredients – flour and pumpkin puree?
But I’ve added a few extra ones to enhance the flavours. And when you spread it with a layer of garlic butter, it becomes even more delightful than plain Naan bread.
To make homemade pumpkin flatbread, you only need two essential ingredients – Flour and Pumpkin puree. But I have added another 4 to make it super delicious.
- Pumpkin Puree: I recommend using Libby’s canned pumpkin puree for this recipe, but you can also make your own using my Homemade Pumpkin Puree recipe.
- Self-Raising Flour: This flour contains a combination of plain flour and baking powder, which gives the flatbread a fluffy and appealing texture.
- Garlic: I prefer using garlic powder over fresh garlic, as it imparts a milder flavour to the flatbread.
- Salt: To taste.
- Oil: While not mandatory, I prefer using sunflower oil or olive oil for kneading the dough. It contributes to the ideal texture of the flatbread, preventing it from becoming too dry.
- Water: Only a splash or two if needed, in case the dough appears too dry.
How to make Pumpkin flatbread – Quick and Easy, step by step:
To prepare Pumpkin flatbread, start by kneading a dough using all the ingredients for dough. Additionally, prepare the garlic butter separately. To expedite the process, I recommend adding the ingredients to a stand mixer bowl and allowing it to knead the dough until soft and supple.
Next, divide the dough into 12 equal portions. Take one portion at a time and roll it into a flatbread. Cook it on a skillet, flipping it to cook both sides until you have a delightful flatbread infused with pumpkin puree.
For an extra burst of flavour, generously spread garlic butter over the flatbread and serve it alongside your favourite curries.
Keeping Your Pumpkin Flatbread Fresh:
Immediately after making it, place the flatbread in a casserole dish between two sheets of kitchen paper to maintain its warmth.
Alternatively, wrap it in Aluminium foil until you’re ready to serve it on the same day.
- Pair with Curry: Enjoy your pumpkin flatbread alongside a tasty curry or dal like Green lentil dal, Tarka dal, Jackfruit curry, Paneer curry, Red lentil curry for a comforting meal combination.
- With Soups: Serve along with carrot and coriander soup, red lentil soup, vegetable clear soup or minestrone soup
- Dip and Snack: Cut the flatbread into wedges and serve them with various dips like hummus, garlic dill yogurt sauce or Indian onion chutney for a delightful snack.
- Wrap It Up: Turn your pumpkin flatbread into a delicious wrap by filling it with air fryer roasted veggies, falafel, greens and a drizzle of coriander sauce for a satisfying and convenient meal.
Storing leftover Pumpkin flatbread
In the fridge: If you have leftover flatbread, it can be stored in the refrigerator for up to 2 days. Reheat it in the microwave before serving.
In the freezer: To freeze the flatbread, place it in freezer-safe bags, label them, and store in the freezer for up to 3 months. Thoroughly reheat it in the microwave when you’re ready to enjoy it again.
Variations to Pumpkin Flatbread :
- Herbs: Include rosemary, thyme, or oregano.
- Cheese: Load up on shredded cheddar.
- Spices: Infuse with curry powder or garam masala for a twist.
- Make with Whole wheat dough for Pumpkin roti.
Want more easy Vegetarian Pumpkin recipes? You will love
Where can I buy Pumpkin Puree in the UK?
Pumpkin puree is easily available in cans of 425g at Sainsburys, Waitrose, Ocado and Tesco.
Are Pumpkin flatbread gluten free?
Yes, if you are using Gluten free self raising flour, the pumpkin flatbread is gluten free.
Quick and Easy Pumpkin Flatbread recipe below
- 3 cup self raising flour plus extra for dusting
- 1 ½ cup pumpkin puree
- ¾ tsp salt
- ¾ tsp garlic powder
- 1 tbsp oil
- 2 – 4 tbsp water optional
- 4 tbsp salted butter
- 3 cloves garlic minced
- In a saucepan, melt salted butter, and add minced garlic. Simmer for 2 minutes, then turn off the flame and set aside.
- In a mixing bowl, combine flour, pumpkin puree, garlic powder, and salt. Start kneading the mixture, adding a splash of water as needed, until you have a pliable dough. Incorporate the oil into the dough and knead again.
- Divide the dough into 12 portions. Take one dough ball at a time, dusting into flour and roll it into a 6-7 inch disc.
- Heat a frying pan over high heat. When the pan is hot, place the rolled flatbread on it. Cook until you see bubbles forming, then flip the flatbread and cook for an additional 40-50 seconds. Press with a spatula to ensure even cooking.
- While the pumpkin flatbread is warm, brush it with a layer of garlic butter and sprinkle with coriander. ( Optional step, but highly recommended for delicious flavours)
- After preparing the flatbreads, transfer them to a casserole dish lined with tissue paper to keep them warm and covered until serving.