Spiced Pumpkin Flatbread
[Vegan]

Spiced Vegan Pumpkin Flatbread

This time of year I always seem to have dribs and drabs of pumpkin puree in my refrigerator. With the exception of pumpkin pie, most recipes call only for a portion of a can and certainly not a whole pumpkin’s worth. As a result, pumpkin puree finds its way into... This time of year I always seem to have dribs and drabs of pumpkin puree in my refrigerator. With the exception of pumpkin pie, most recipes call only for a portion of a can and certainly not a whole pumpkin’s worth. As a result, pumpkin puree finds its way into lots of things: smoothies, pancakes, cookies and the morning oatmeal. For this recipe, I’m using the pumpkin not only to add a nice color to the bread, but to replace some of the oil. The original recipe called for 1/2 cup of olive oil – some for the dough and the remaining amount for the spice blend. I’ve replaced the olive oil with the more fragrant and trendy coconut oil. The end result is toasty golden flatbreads run through with dashes of cumin, coriander, turmeric and paprika that have a crisp exterior and a nice chew. The technique creates very thin layers of bread and it smells wonderful while cooking. Perfect with Indian food. Read More