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Pumpkin Seed Flat Breads

 Pumpkin Seed Flat Breads
Here's a seasonal addition to your harvesttime feast. From its pretty orange color to the irresistible crunch of toasted pumpkin seeds, this flat bread is pleasing to the eye and taste buds. Using sunflower kernels instead of pumpkin seeds is a yummy change.—Terry Braswell, Peachtree City, Georgia
24 ServingsPrep: 30 min. + rising Bake: 10 min.


  • 1 teaspoon active dry yeast
  • 1 cup warm water (110° to 115°)
  • 6 tablespoons butter, cubed
  • 1/3 cup cornmeal
  • 1 tablespoon sugar
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 3 to 3-1/2 cups all-purpose flour
  • 1 egg
  • 2 tablespoons water
  • 1/4 cup salted pumpkin seeds or pepitas
  • 1/2 teaspoon kosher salt


  • In a large bowl, dissolve yeast in warm water. Add the butter,
  • cornmeal, sugar, chili powder, salt and 1-1/2 cups flour. Beat until
  • smooth. Stir in enough remaining flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease the
  • top. Cover and let rise in a warm place until doubled, about 45
  • minutes.
  • Punch dough down. Turn onto a lightly floured surface; divide in
  • half. Roll each half into a 14-in. oval. Combine egg and water;
  • brush over dough. Using a pastry wheel, cut each oval into 12 wedges

2 of 2

Pumpkin Seed Flat Breads (continued)

Directions (continued)

  • or strips. Sprinkle with pumpkin seeds and kosher salt. Separate
  • wedges and place on greased baking sheets.
  • Bake at 400° for 10-15 minutes or until golden brown. Remove from
  • pans to wire racks to cool. Yield: 2 loaves (12 wedges each).
Nutritional Facts: 1 slice equals 108 calories, 4 g fat (2 g saturated fat), 16 mg cholesterol, 158 mg sodium, 15 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.