Name: Easy Pumpkin Flatbread Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 cup pumpkin puree; 1⅓ cup all-purpose flour (+ extra for dusting); salt (a pinch); 1 garlic clove (pressed); 2 garlic cloves; 2 tablespoons extra virgin olive oil; 1 teaspoon dried oregano

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This pumpkin flatbread is the perfect companion to curries, chili, soups or any dish with plenty of sauce. You’ll only need four ingredients to make it, and there’s no yeast or waiting time involved. It comes together quickly, making it a great choice when you want something homemade without much effort.

Stack of freshly cooked pumpkin flatbreads on a plate.

If you have some pumpkin puree on hand, this recipe is a simple and tasty way to use it. It’s also naturally vegan-friendly and fun to make with kids.

Canned pumpkin puree used for making pumpkin flatbread.

Mixing flour and pumpkin puree together to make dough.

How to make pumpkin flatbread

Combine the ingredients
Place all the ingredients (pumpkin puree, flour, salt and pressed garlic) on a clean work surface. Mix them around with your hands to distribute everything evenly, especially the salt and garlic. Then start bringing the mixture together until it forms a dough.

Don’t worry about having a perfect kneading technique. The goal is simply to combine everything and form a ball of dough. As long as the ingredients come together, you are doing it right.

Pumpkin flatbread dough ball on a floured board.

Portions of pumpkin flatbread dough cut and ready to roll.

Shape the dough
The dough will feel sticky, but that is fine. Try not to add more flour at this stage because it can make the flatbread turn out dry.

Roll the dough into a thick log and cut it into six to eight pieces. They do not have to be exactly the same size. A bit of unevenness gives them that nice homemade look.

Roll and cook
Take one piece of dough and dust it well with flour on both sides. This is the time when you can be generous with flour, as it helps prevent sticking and makes rolling easier.

Once rolled out, transfer the flatbread to a hot skillet or pan and cook it on both sides until golden, about two minutes per side. Adjust the heat between medium and high if needed to prevent burning.

Brushing warm pumpkin flatbread with garlic and herb oil.

What to serve pumpkin flatbread with?

Chili recipes as well as curry recipes are my favorite ones (Instant pot sweet potato curry), but the options are limitless.

In general, soups and meals with plenty of sauce are the best, so you can also dunk them in.

I also like it on its own, brushed with a very thin layer of olive oil, herbs and pressed garlic. The recipe is provided below in case you would like to try it. Also, try spreading butter over and sprinkling some extra salt while they are still warm. They are addictive.

How do you keep pumpkin flatbread warm?

The best way is to wrap them in aluminum foil right after you make them. Have a sheet ready before you start toasting them.

When the flatbread is ready, simply transfer it onto the foil and wrap it tightly. When your next one is ready, open the foil, add the flatbread and close again. Repeat until done. The flatbread will keep warm and soft for about 20-30 minutes.

Note: Pumpkin flatbread is dry-toasted like sweet potato flatbread and mashed potato flatbread. Dry-toasting means that there is no oil/butter or any other fat used to cook them.

Homemade pumpkin flatbread stacked on a plate ready to serve.

Julia’s tips

If you don’t have a garlic press, I suggest omitting the garlic. Mincing it with a knife is not a good choice in this case, as it would not flavor the pumpkin flatbread the same way.
Every garlic tastes differently – some are stronger than others so if you don’t taste the garlic in each bite, that’s completely OK. The next time you can increase the amount of garlic if you prefer a stronger taste.
Pumpkin flatbread is best enjoyed right away. It does not reheat well in the microwave.
Make sure to use unsweetened pumpkin puree!

Freshly cooked pumpkin flatbread stacked on a plate, ready to serve.

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5 from 10 votes