Simple, practical, and full of everyday flavour, Rosemary Pumpkin Flatbread. Yeast-free is a vegan, vegetarian fusion flatbread made with whole wheat flour, unbleached white flour, and salt or to taste in about 55 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 35 minutes
  • Total time: 55 minutes
  • Yield: 8
  • Category: flatbread
  • Cuisine: fusion

Ingredients

  • 1 cup whole wheat flour (or white whole wheat flour)
  • 1/2 cup unbleached white flour (or all purpose flour)
  • 1/2 tsp salt or to taste
  • 1/4 tsp baking powder
  • 1/2 tsp dried or 1 tsp chopped fresh rosemary
  • 1/4 tsp thyme
  • 1/4 tsp garlic powder
  • 1/2 cup + 2 Tbsp pumpkin puree
  • 2 tsp oil (, omit for oilfree)
  • 2 to 4 Tbsp water or non dairy milk

Method

  1. In a bowl, whisk the flours, salt, baking powder and herbs.
  2. Add pumpkin [puree and oil and mix in.
  3. Add water 1 tbsp at a time to make a smooth soft lightly sticky dough. Cover the dough and let it sit for 15 to 20 minutes.
  4. Oil hands and knead for a minute. Add a tablespoon of flour if needed if the dough is too sticky. Divide dough into equal parts and shape into balls. Keep the balls covered with a kitchen towel.
  5. Flatten a ball and dust with flour. Roll the ball into a flat circle.
  6. Heat a thick bottom skillet over medium high heat. When the skillet is hot, place the rolled out flatbread in the skillet. Cook the flatbread for 45 seconds to a minute per side.Flip and cook the other side.
  7. After the first flip you can continue cooking on the skillet or puff it directly on a gas flame. Flip and cook both sides 15 to 20 seconds more if using the skillet, until golden brown spots on both sides. You can apply some oil during cooking. Do not overcook the flatbreads. Cooking time depends on the thickness of the flatbread, so adjust accordingly.
  8. Brush oil or vegan butter (optional). Store in paper towel lined container or kitchen towel for the day. Cool completely to store in an airtight container in the refrigerator for upto 4 days. Warm on the skillet or microwave before serving.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.