Pumpkin Seed Flatbread

Pumpkin Seed Flatbread

This flatbread is really like a type of cracker. Studded with hulled pumpkin seeds and lightly spiced – they are fun and easy to make. Since pumpkin seeds are in the markets right now, it is also a great time of year to make them. Heck, you can use your own hulled pumpkin or squash seeds, too.   It’s perfect for entertaining or just snacking. Rolled really thin you can cut them out into any shape or size you like. Be sure to store leftovers  in an airtight container. Who are we kidding? There aren’t going to be leftovers. Serve plain or with butter or cheese. Great with chili, too.

Spiced Pumpkin Seed Flatbread

1 c. warm water

1 T. sugar

1 packet active dry yeast

6 T. cold butter

2 1/2 c. flour

1/3 c. cornmeal

1 T. chili powder

1 t. salt

1 c. hulled pumpkin seeds, chopped very fine

1 egg

2 T. cold water

coarse sea salt for sprinkling

In a large bowl combine the lukewarm water, sugar and yeast and allow to stand for 5 minutes. Cut butter into bits and add to yeast mixture along with the flour, salt, cornmeal and chili powder. Stir until mixture forms into a ball. On floured surface knead dough until smooth and butter is incorporated. Place in a lightly oiled bowl, turning to coat top of dough with oil. Cover with plastic wrap and chill 1 hour. Combine water and egg and set aside. Roll out half the dough (keep rest chilled until ready to use) on lightly floured surface until quite thin (1/8-inch) and sprinkle with half of the pumpkin seeds. Use rolling pin to press seeds into flatbread. Brush with some of the egg wash and cut into strips. You should get about 24 from each half of the dough. Use a spatula to transfer strips to lightly floured baking sheets. Sprinkle with the salt to taste and repeat with the remaining dough. Bake in a 400-degree oven for 10-15 minutes, or until crisp. I usually put both baking sheets in at once, one in the top and one nearer the bottom of the oven, then I switch them halfway through the baking. Makes about 48.