2-Ingredient Pumpkin Flatbreads (Vegan GF-Option)

The simplest and fluffiest 2-ingredient flatbreads made from pumpkin puree and self-raising flour. These come together in 10 minutes and are great to serve alongside curries, salads, lunch bowls and more.

I have been slightly obsessed with these 2-Ingredient Pumpkin Flatbreads and have tested them a few times, meaning that I’ve had flatbreads pretty much every day this last week. I’m not complaining… when something is this easy, this delicious and this fuss-free, well, it feels like you’re winning all day long.

As pumpkin season is really coming into full swing this year, I have already made my fair share of pumpkin sweet bakes and really wanted to make something savoury. Keeping it simple is also something on my radar as well as making my recipes as accessible as possible. That said, I’ve kept this recipe to 2 basic ingredients, and I’ve tested this with gluten-containing and gluten-free flours. Both works really well and taste amazing, they even last for 3 days wrapped tightly and still taste fresh.

So, what’s the difference between the gluten-containing and the gluten-free ones?

• The timing varies ever so slightly: it is best to let the glutenous mixture rest for 5 (up to 20) minutes before rolling it into balls.
• The gluten-free breads don’t require kneading: the mixture comes together really easily, and it just becomes too sticky while kneading. Saying that, the glutenous dough only requires 1 minute of light kneading.
• Both need a floured work surface: I did need more flour for the glutenous ones so they didn’t stick as much when rolling them out.
• The gluten-free dough feels “wetter”: but not necessarily sticky. They are more fragile and don’t stretch while transferring them to the pan, so be very careful.
• The gluten-containing flatbreads are fluffier: hands down. I used a GF self-raising blend that contains xanthan gum and a few different flours which I like and means you can swap it one for one. The GF flatbreads don’t puff up as much, but they still feel light and airy when you eat them.
• The charr marks vary: I found the GF flatbreads did not char as much (probably because they don’t puff up as much and create air bubbles within the dough) but you still get a good crispy exterior and soft inside.

Apart from the above, the method and ingredients for these 2-Ingredient Pumpkin Flatbreads remain the same: pumpkin puree and self-raising flour. Add a pinch of salt for flavour and you need some oil for frying but that’s all. I like to buy canned 100% pumpkin puree as it is already so smooth and silky but you can make your own with pumpkin or squash – just make sure it is really well-blended and smooth. 

If you are making your own, I recommend slicing a pumpkin/squash in half, rubbing lightly with olive oil and roasting for about an hour at 180Fan/200*C until really soft. Allow to cool, discard the seeds and then scoop out the flesh and blend until really smooth.

There are so many ways to enjoy these 2-Ingredient Pumpkin Flatbreads! I have them for lunch, dinner and even for breakfast. To warm them back up, pop them back in the pan or in the toaster and serve with curries and stews, salads and buddha bowls or cut into strips and dip into hummus as a snack.

I hope you will love these as much as I do – they are so light and fluffy, hearty and wholesome, naturally vegan and gluten-free and only require 10 minutes of your time. If you are looking for my favourite ways to serve them:

• Aubergine Chickpea and Tomato Harissa Stew
• Green Shakshuka with GF Flatbreads
• Try them instead of my Beetroot Flatbreads with Crunchy Slaw and Chickpeas
• Mango Berry Salsa
• Simple Red Pepper and Spinach Dahl
• Burst Tomato and Sweet Potato Curry

2-Ingredient Pumpkin Flatbreads (Vegan GF-Option)

• Servings: 2
• Time: 10-15 minutes
• Difficulty: easy
• Print

The simplest and fluffiest 2-ingredient flatbreads made from pumpkin puree and self-raising flour. These come together in 10 minutes and are great to serve alongside curries, salads, lunch bowls and more.

Ingredients

• 150g pumpkin puree
• 110g self-raising flour or GF self-raising flour, plus extra to dust
• A pinch of Salt
• Oil for frying

Directions

1. Add the pumpkin puree, flour and salt to a mixing bowl and stir to a dough with a spoon. Tip onto a floured surface and bring together with your hands. If using gluten-containing flour, lightly knead for 1 minute into a bowl and place back in the bowl. Cover with a clean damp tea-towel and leave for 5 minutes (up to 20 minutes). If using gluten-free flour, simply bring to a ball of dough.
2. Divide the dough into 4 pieces and roll out into ovals on a well-floured surface – roll to about the size of your hand.
3. Heat a non-stick frying or griddle pan. Rub one side of the dough lightly with oil and place oil-side down into the pan. Allow to cook for 3-5 minutes until fluffy and charring on the underside. Brush the top with some oil, flip over and cook on the second side until lightly charred. Repeat to make 4 flatbreads.
4. Place cooked flatbreads on a plate under a cloth to keep warm. Serve straight away or allow to cool fully, wrap in tin foil and store in the fridge for 3 days. Best to warm through in the toaster or in the pan before eating again.

I look forward to hearing what you think of these 2-Ingredient Pumpkin Flatbreads – please let me know what you think below. If you make them, please tag me in your flatbreads! I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With 2-ingredient love x