1Prepare Dough: In a large bowl, mix the flour, cold water, a drizzle of olive oil, and a pinch of salt until smooth and homogeneous.
2Prepare Dough: In a large bowl, mix the flour, cold water, a drizzle of olive oil, and a pinch of salt until smooth and homogeneous.
3Prepare Dough: In a large bowl, mix the flour, cold water, a drizzle of olive oil, and a pinch of salt until smooth and homogeneous.
4Add Vegetables and Herbs: Grate the peeled pumpkin, and thinly slice the onion. Add both to the dough along with the chopped rosemary or preferred herbs, stirring well.
5Add Vegetables and Herbs: Grate the peeled pumpkin, and thinly slice the onion. Add both to the dough along with the chopped rosemary or preferred herbs, stirring well.
6Add Vegetables and Herbs: Grate the peeled pumpkin, and thinly slice the onion. Add both to the dough along with the chopped rosemary or preferred herbs, stirring well.
7Spread on Tray: Pour the mixture onto a baking tray lined with parchment paper, spreading it evenly.
8Spread on Tray: Pour the mixture onto a baking tray lined with parchment paper, spreading it evenly.
9Spread on Tray: Pour the mixture onto a baking tray lined with parchment paper, spreading it evenly.
10Bake on Lower Rack: Place in a preheated convection oven at 390°F (200°C) on the lower rack and bake for 20 minutes.
11Bake on Lower Rack: Place in a preheated convection oven at 390°F (200°C) on the lower rack and bake for 20 minutes.
12Bake on Lower Rack: Place in a preheated convection oven at 390°F (200°C) on the lower rack and bake for 20 minutes.
13Bake on Middle Rack: Move the tray to the middle rack and continue baking for 30 more minutes, or until golden and crispy.
14Bake on Middle Rack: Move the tray to the middle rack and continue baking for 30 more minutes, or until golden and crispy.
15Bake on Middle Rack: Move the tray to the middle rack and continue baking for 30 more minutes, or until golden and crispy.
16Serve: Remove from the oven, slice, and serve warm. Optionally, garnish with additional rosemary or herbs
17Serve: Remove from the oven, slice, and serve warm. Optionally, garnish with additional rosemary or herbs
18Serve: Remove from the oven, slice, and serve warm. Optionally, garnish with additional rosemary or herbs
Ingredients
1.25 lb butternut squash, peeled and deseeded
1.25 lb butternut squash, peeled and deseeded
1.25 lb butternut squash, peeled and deseeded
1 medium onion
1 medium onion
1 medium onion
2.5 cups all-purpose flour
2.5 cups all-purpose flour
2.5 cups all-purpose flour
1.75 cups cold water
1.75 cups cold water
1.75 cups cold water
0 extra virgin olive oil
0 extra virgin olive oil
0 extra virgin olive oil
0 Fine salt & pepper
0 Fine salt & pepper
0 Fine salt & pepper
1 tsp rosemary, chopped
1 tsp rosemary, chopped
1 tsp rosemary, chopped
Equipment
Large mixing bowlGraterMandolin or knifeBaking Trayparchment paperConvection oven
Tips
Cold water helps create a lighter, airier texture that will bake up crispy.
Using high-quality olive oil is key.
For a gluten-free option, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour. You may need to adjust the water amount slightly to achieve a smooth dough consistency.
A conventional oven works too! Simply bake at the same temperature but monitor the flatbread closely, as it may need a few extra minutes to get crispy