Pumpkin flatbreads
Description
Perfectly pairs with tea and coffee. Try these pumpkin flatbreads and enjoy their wonderful taste! Even those who are usually indifferent to pumpkin will love them—here, pumpkin reveals entirely new flavor notes. My husband says they taste very similar to cabbage buns. The finished flatbreads are soft, juicy, and delicious. They roll up easily into tubes, and the dough is so thin it's almost translucent! However, they should be eaten only while hot, as the dough is lean and contains neither yeast nor leavening agents. Give them a try and share your impressions. Serve cooled down or slightly warm.
Instructions
- 1
Step 1
Prepare the ingredients for the dough and filling. Let's get started!
- 2
Step 2
First, you need to prepare the dough; to do this, dissolve salt and sugar in a glass of hot water (60-70 degrees).
- 3
Step 3
Sift the flour, making a depression in the center.
- 4
Step 4
Pour in hot water.
- 5
Step 5
With a spoon, start mixing the hot dough.
- 6
Step 6
Pour in the vegetable oil. Continue kneading.
- 7
Step 7
When the dough has cooled slightly, continue kneading it by hand on the counter for at least 10 minutes. It should become firm and not sticky to the touch. Cover the bowl with plastic wrap and let it rest for 15–20 minutes at room temperature.
- 8
Step 8
Now you need to prepare the filling. Grate 500 grams of pumpkin on a coarse grater.
- 9
Step 9
Sauté diced onion in vegetable oil until soft.
- 10
Step 10
Add the pumpkin to the onion and sauté for up to 5 minutes. Do not cook the pumpkin through; wait until it starts releasing juice, then immediately turn off the heat.
- 11
Step 11
Cool the filling to a warm state.
- 12
Step 12
While the filling was being prepared, the dough became soft, pliable, and smooth. You can now proceed to shape the flatbreads.
- 13
Step 13
Divide the dough into 8 parts, roll each into a ball. Cover with plastic wrap or a towel to prevent the dough from drying out.
- 14
Step 14
Roll the ball of dough into a flat round shape with a diameter of 13-15 cm.
- 15
Step 15
Place one-eighth of the filling.
- 16
Step 16
Gather the dough into a knot.
- 17
Step 17
Next, carefully stretch the knot into a flatbread, trying not to damage the dough's integrity. The diameter of each resulting flatbread with pumpkin is approximately 15-16 cm.
- 18
Step 18
Heat a skillet well. Grease with 1/2 tsp of vegetable oil and fry the flatbread until golden brown, then flip and fry the other side.
- 19
Step 19
Fry all the pancakes. Stack them in a pile, and you can additionally spread them with butter if you like. Serve hot!
- 20
Step 20
Ready. Serve at the table.