Pumpkin Seed Flatbread Strips -- fabulous for fall!

Years ago, while thumbing through magazines at a doctor’s office, I discovered a recipe for Spiced Pumpkin Seed Flatbread. One of the office staff photocopied the recipe for me and it was something I made for awhile and then forgot about. 

Since I have pumpkins (and pumpkin seeds) on the brain this fall, I thought of this recipe. The original was mixed by hand  but I adapted the recipe to my Kitchen Aid mixer.

While I’d like to credit the source, my photocopied page is devoid of any identifying info; there is not even a date, however, there is reference to a Thanksgiving dinner. I’ve searched online, as I think it was a Bon Appetit or Gourmet magazine, without success.

Try as I might, I can't get the dough rolled out perfectly even. Thinner pieces of the baked flatbread come out crisp throughout while those that are a little thicken are crisp on the outside and soft of the inside. But not to worry as we like them both ways!

Pumpkin Seed Flatbread Strips  Makes about 50 flatbread strips depending on size of slices

1 teaspoon active dry yeast
1 tablespoon granulated sugar

1 cup warm water (110° to 115°)

6 tablespoons butter, cubed

1/3 cup cornmeal

1 tablespoon chili powder (this may sound like a lot but it just adds flavor without making the flatbread too spicy)

1 teaspoon salt

3 to 3 1/2 cups all-purpose flour

1 egg

2 tablespoons water

1/4 to 1/2 cup salted & roasted pumpkin seeds (pepitas) depending on how many seeds you prefer

1/2 teaspoon kosher salt

1. In the bowl of a Kitchen Aid mixer, dissolve yeast and sugar  in warm water.
   
2. Add the butter, cornmeal, chili powder, salt and 1 1/2 cups flour.
   
3. Using the flat blade of the mixer, beat until smooth. Stir in enough remaining flour to form a soft dough.
   
4. Insert dough hook and knead dough until smooth and elastic, about 5 to 6 minutes.
   
5. Place in a greased bowl, turning once to grease the top. 
   
6. Cover and let rise in a warm place until doubled, about 45 minutes.
7. Meanwhile, chop pumpkin seeds.
   
8. Punch dough down.
9. Turn onto a lightly floured surface; divide in half. Roll each half into a rectangle-like shape—should be a thin a possible, about 1/8".
10. Combine egg and water; brush over dough. 
    
11. Sprinkle with pumpkin seeds and kosher salt to taste; use a rolling pin or your hands to carefully press seeds and salt into dough.
    
12. Using a pizza or pastry wheel, cut each rectangle into strips (long or short) &/or wedges.
    
13. Separate wedges and place on ungreased baking sheets. (I stretched them a bit as they were placed on the sheets.)
    
14. Bake in a preheated 400° oven for 12 to 15 minutes or until golden brown and crisp.. Remove from pans to wire racks to cool.
    
15. Store in an air-tight container. Keeps for at least 3 days.
    

Recipe without photos . , , 

Spicy Pumpkin Seed Flatbread  Makes about 50 flatbread strips depending on size of slices

1 teaspoon active dry yeast
1 tablespoon granulated sugar

1 cup warm water (110° to 115°)

6 tablespoons butter, cubed

1/3 cup cornmeal

1 tablespoon chili powder (this may sound like a lot but it just adds flavor without making the flatbread too spicy)

1 teaspoon salt

3 to 3-1/2 cups all-purpose flour

1 egg

2 tablespoons water

1/4 to 1/2 cup salted & roasted pumpkin seeds (pepitas) depending on how many seeds you prefer

1/2 teaspoon kosher salt

1. In the bowl of a Kitchen Aid mixer, dissolve yeast  and sugar in warm water.
2. Add the butter, cornmeal, chili powder, salt and 1 1/2 cups flour.
3. Using the flat blade of the mixer, beat until smooth. Stir in enough remaining flour to form a soft dough.
4. Insert dough hook and knead dough until smooth and elastic, about 5 to 6 minutes.
5. Place in a greased bowl, turning once to grease the top. 
6. Cover and let rise in a warm place until doubled, about 45 minutes.
7. Meanwhile, chop pumpkin seeds.
8. Punch dough down.
9. Turn onto a lightly floured surface; divide in half. Roll each half into a rectangle-like shape—should be a thin a possible, about 1/8".
10. Combine egg and water; brush over dough. 
11. Using a pizza or pastry wheel, cut each rectangle into strips (long or short) &/or wedges.
12. Sprinkle with pumpkin seeds and kosher salt to taste; use a rolling pin or your hands to carefully press seeds and salt into dough.
13. Separate wedges and place on ungreased baking sheets. (I stretched them a bit as they were placed on the sheets.)
14. Bake in a preheated 400° oven for 12 to 15 minutes or until golden brown and crisp.. Remove from pans to wire racks to cool.
15. Store in an air-tight container. Keeps for at least 3 days.