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.
2Add 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.
3Spread on Tray: Pour the mixture onto a baking tray lined with parchment paper, spreading it evenly.
4Bake on Lower Rack: Place in a preheated convection oven at 390°F (200°C) on the lower rack and bake for 20 minutes.
5Bake on Middle Rack: Move the tray to the middle rack and continue baking for 30 more minutes, or until golden and crispy.
6Serve: 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 medium onion
2.5 cups all-purpose flour
1.75 cups cold water
0 extra virgin olive oil
0 Fine salt & pepper
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
