Pumpkin Flatbread: Easy, Tasty, Budget-Friendly

Simple, tasty, made from budget products! On every day! The flatbread with pumpkin is fried in a frying pan from unleavened dough, similar to biscuits. It goes well with vegetable filling. Immediately after frying, the baked goods are crispy and soft when heated. It can be served with main courses and is good for a snack.
cook time: 1h 40 min
Liam Carson
Pumpkin Flatbread: Easy, Tasty, Budget-Friendly

Nutrition Facts (per serving)

227
Calories
12g
Fat
24g
Carbs
4g
Protein

Ingredients (5 portions)

For dough:

Water 125 ml
Vegetable oil 75 ml
Salt to taste
Wheat flour 300 g

For filling:

Pumpkin 300 g
Bulb onions 1 pc
Vegetable oil 2 tbsp
Salt to taste
Ground black pepper to taste

Recipe instructions

Step 1

Step 1
How to make pumpkin flatbread? Prepare the ingredients for the filling. Take refined (odorless) vegetable oil.

Step 2

Step 2
Wash the pre-peeled onions and cut into small cubes.

Step 3

Step 3
Peel and seed the pumpkin and cut into small cubes.

Step 4

Step 4
In a frying pan over medium heat, fry the onions until golden brown, stirring occasionally.

Step 5

Step 5
Add pumpkin, stir. Cook pumpkin while stirring until soft. Salt the filling, add ground black pepper or any spices to taste, stir. Make sure that the pumpkin does not become too soft and that the cubes retain their shape. Cool the filling.

Step 6

Step 6
Prepare the dough for the scones. Measure out the necessary ingredients for it.

Step 7

Step 7
Heat the water slightly and dissolve the salt in it.

Step 8

Step 8
Sift the flour into a bowl. Due to the different properties of flour, you may need less or more of it. Therefore, leave a couple of spoons, if necessary, you can add it when kneading the dough. Make a well in the flour.

Step 9

Step 9
Pour salted water and vegetable oil into the flour, mix first with a spoon.

Step 10

Step 10
Then knead a soft, moderately stiff dough with your hands, adding the reserved flour if necessary. Wrap the dough in cling film and leave on the counter for 20-30 minutes.

Step 11

Step 11
The rested dough will become more pliable. It is very pleasant and easy to use. Divide the dough into 10 equal parts and form into balls.

Step 12

Step 12
On a table dusted with flour, roll out the dough balls one by one into a thin round cake. My cake diameter is approximately 15 cm.

Step 13

Step 13
Spread the pumpkin filling onto the tortilla, leaving the edges free.

Step 14

Step 14
Cover the filling with another rolled out tortilla, trying to force out the air so that the tortilla does not swell when frying. Bring the edges together well and press.

Step 15

Step 15
To ensure even edges of the cake, trim them with a knife or a pastry roller.

Step 16

Step 16
Heat a frying pan of suitable diameter. You can grease the pan with a small amount of vegetable oil. I did not grease it, since it is present in the dough in sufficient quantities. Fry the flatbread on one side first until golden brown.

Step 17

Step 17
Turn the tortilla over to the other side and fry until done. If the cake still rises during frying, make a small puncture to let the air out. After cooking, the cakes will still settle.

Step 18

Step 18
Place the finished pumpkin cakes in a stack to keep them warm longer. They can be served with sour cream or any sauce, or as an addition to main dishes. Bon appetit!

Additional rubrics

Related recipes