Lenten pumpkin flatbread with sesame
6 servings
60 minutes
Lenten pumpkin flatbread with sesame is a fragrant and tender treat that impresses with its simplicity and rich flavor. European cuisine is renowned for its ability to transform humble ingredients into exquisite dishes, and this recipe is a vivid testament to that. The flatbread has a light sweetness from the pumpkin, highlighted by aromatic herbs and warm spices. Sesame adds a subtle nutty note and a crunchy texture. This flatbread requires no oil when baking, making it a light and healthy alternative to traditional baked goods. Perfect for Lenten diets, it pairs wonderfully with vegetable soups, sauces, or even just a cup of fragrant tea. Delicate, golden, and warming – this flatbread will be a cozy addition to any table.
1
Boil the pumpkin and blend it. Cool down.
- Pumpkin puree: 1 glass
2
Mix flour, baking powder, salt, herbs and spices, and sesame. Add pumpkin puree. Knead the dough and refrigerate for 30 minutes.
- Wheat flour: 2 glasss
- Baking powder (raising agent): 1.5 teaspoon
- Salt: 1 teaspoon
- Sesame seeds: to taste
- Spices: to taste
- Mixed dried herbs: to taste
3
Dust the surface with flour. Divide the dough into 6 portions. Roll each one out, dusting the surface with flour to prevent sticking.
- Wheat flour: 2 glasss
4
Bake on a dry heated pan without oil!!! A couple of minutes on each side. It's very tasty!
