To prepare the dough - In a large mixing bowl, combine the pumpkin puree, wheat flour, salt and start kneading. Add a little water if needed as you knead until you achieve a soft pliable dough. Splash the oil onto your hands and the remaining on the dough and knead until we have a clean bowl. Set the dough aside for 20 minutes or so.
Divide the dough into 15 equal portions.Pick one dough ball at a time, dust it into the flour, and roll it into a 5 – 6 inch circle of approximately 2–3mm of even thickness.
How to cook the Pumpkin Flatbread
Heat the tawa / frying pan to medium heat. Now add the rolled dough to the tawa and cook for a few seconds until you see bubbles on the top side. Flip it over and cook on the other side for a few more seconds.
Once you see bubbles, use kitchen tongs and transfer the chapatis on the flame. They will puff up. Flip it and allow it puff up on the other side as well. Remove from heat, and brush with ghee or butter ( optional) Store in a casserole or wrap in a kitchen towel to keep them warm until you are ready to serve.
Incase you do not want to flame bake the flatbread, you may cook for a few more minutes on the tawa. Put a gentle pressure using a flat spatula on each side and then set them aside in a casserole to keep it warm.
Notes
I bought roughly 500g of Pumpkin with the skin. After skinning the pumpkin, cooking, and pureeing them, I got roughly 245g.To prepare Instant Pumpkin Puree - Skin the pumpkin and roughly chop them into cubes. Wash them well and add them to a pan with 1/2 a cup of water and allow them to cook. Check with the poke of a fork, if they pass through.Allow them to cool down for 5 minutes and puree them in a blender.