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Easy Gluten Free Pumpkin Flatbread

|| byKat|4 Comments

This gluten free pumpkin flatbread is simply PERFECT: super soft and flexible, as well as really quick and easy to make. You need just 8 ingredients, the dough comes together in no time and the flatbreads roll out beautifully, without any cracking, crumbling or tearing. And you really can’t tell that they’re gluten free – in fact, they’re a hit even with non-gluten free folks!

A stack of gluten free pumpkin flatbreads, with a hand holding the top one.

This is the very last pumpkin recipe that I’ll share this year – so, I had to make it a really, really good one. And, surprisingly enough, it’s a savoury one… and it’s also one that’s perfect for using up any leftover pumpkin puree that you have lying around in your fridge or freezer after making this super fluffy gluten-free pumpkin roll or this stunning pumpkin marble cake, or maybe even these PERFECT (not cakey!!) brown butter pumpkin chocolate chip cookies.

So, we’ll be making the softest (and the easiest) gluten free pumpkin flatbread – and let me tell you, I am IN LOVE with this recipe. It’s almost ridiculously easy to make and the flatbreads are so soft, pliable and flexible that you’d honestly *never* guess that they’re gluten free.

In fact, I promise you that they’ll be a hit even with non-gluten free folks! And, as an extra bonus, they’re vegan as well.

A stack of gluten free pumpkin flatbreads, folded into triangles, on a white dish towel on top of a large wooden board.

Before we get to the bits and bobs of making these amazing pumpkin flatbreads – if you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips!

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Note: the whole recipe, including the ingredient quantities, can be found at the bottom of this page – just scroll down to the bottom, or click the ‘Jump to Recipe’ button at the top of this post.

The inspiration

This recipe is loosely based on my easy 5-ingredient gluten free flour tortillas recipe (which is actually one of the most popular recipes on the blog – and with good reason, they’re AMAZING).

Compared to the gluten free flour tortillas, I added in a small mountain of pumpkin puree, reduced the amount of water to account for the extra moisture than comes along with it, added some baking powder to make them *extra* soft, swapped sunflower oil for olive oil, and threw in some finely chopped rosemary for extra flavour.

Now, through making all of these changes, we’ve moved quite far away from the gluten free flour tortilla starting point. So, it seemed more appropriate to refer to this recipe with the more general term “flatbread” – as this is by no means a recipe that claims to be “traditional” or “authentic” in any way.

A stack of gluten free pumpkin flatbreads on a white dish towel on top of a large wooden board.

How to make gluten free pumpkin flatbread

This gluten free pumpkin flatbread is really incredibly easy to make – you need just 8 ingredients: plain gluten free flour blend, baking powder, salt, psyllium husk, warm water, pumpkin puree, olive oil and some finely chopped rosemary.

Psyllium husk is the crucial ingredient that makes this recipe work. It acts as a gluten substitute that gives the flatbread dough some elasticity and flexibility so you can easily knead, shape and roll it out without it tearing, cracking or crumbling apart. It also ensures (along with the pumpkin puree) that the finished pumpkin flatbreads are beautifully soft and pliable. You can read more about the role of psyllium husk in gluten free baking here!

Making the pumpkin flatbread dough

To make the gluten free pumpkin flatbread dough:

  1. Whisk together the gluten free flour blend, baking powder, salt and finely chopped rosemary.
  2. Make a well in the middle of the dry ingredients and add the pumpkin puree and oil.
  3. Then, add the psyllium gel (that you’ve prepared earlier by mixing together the psyllium husk and warm water).
  4. Mix well with a wooden spoon until the dough starts coming together.
  5. Then, give it a thorough knead by hand. I like to squeeze the dough through my fingers and work my way around the bowl. Make sure that there are no patches or clumps of dry flour.
  6. The final dough should come away from the sides of the bowl and be very springy to the touch. It shouldn’t be too sticky. Don’t worry if doesn’t have a perfectly smooth surface – so long as it’s homogeneous with all the ingredients well combined and no clumps of flour or psyllium gel, you’re ready for the next step: portioning out and pre-shaping the dough.

Dividing and shaping the dough into balls

Once your dough is ready, turn it out onto a lightly floured surface and divide it into 12 equal portions. If you want to make sure that all the pieces are of exactly the same size, I recommend using a digital kitchen scale – each piece should weigh about 85g.

Pumpkin flatbread dough divided into 12 portions.

Then, you need to shape each piece of dough into a ball. Don’t worry if the surfaces of the dough balls aren’t perfectly smooth – that’s due to the lack of gluten and won’t matter in the end, as you’ll be rolling them out anyway.

As you move onto the next step (rolling out the gluten free pumpkin flatbreads) keep the pieces of dough covered with a clean dish towel to prevent them from drying out.

Pumpkin flatbread dough shaped into balls.

Rolling out the gluten free pumpkin flatbread

To roll out the flatbreads:

  1. Place a dough ball onto a lightly floured surface and dust its top with more flour.
  2. Use a rolling pin to roll it out into an approximately round flatbread. Make sure to rotate it frequently to prevent it from sticking to the surface and also to maintain the round shape (but don’t worry if it’s not perfectly round). As necessary, dust the surface and the top of the flatbread with more flour.
  3. The final flatbread should measure about 9 inches (23cm) in diameter and it should be about 1mm thin.

I usually roll the flatbreads while cooking them at the same time (that is, while one flatbread is cooking, I’m working on rolling out the next one). However, you could first roll out all the flatbreads and then cook them. In that case, stack them with pieces of parchment/baking paper in between to prevent sticking and cover them with a clean dish towel to prevent them from drying out.

Cooking the gluten free pumpkin flatbread

I recommend cooking the gluten free pumpkin flatbread in a large non-stick frying pan. I don’t recommend using a cast iron skillet – that’s because the flatbreads tend to stick too much to the surface of the cast iron (which makes it difficult to correct their shape if they’ve folded over while you were putting them into the skillet), and they also puff up less and dry out more quickly.

It’s best to cook the pumpkin flatbreads on medium to medium-high heat and pre-heat your pan a few minutes before you start cooking them. The pan is ready when a drop of water sizzles on its surface.

To cook the flatbreads:

  1. Lightly brush the hot non-stick frying pan with some olive oil.
  2. Place a flatbread into the hot pan and cook it for about 45 seconds. You need to flip it once you see bubbles appearing on the surface and its underside is dry with occasional light brown spots. Before you flip the flatbread, lightly brush it with some extra olive oil.
  3. Once you flip it, it should puff up in places with bubbles appearing. Cook it on the other side for about 45 seconds to 1 minute.
  4. The flatbread is done when you see large dark brown spots on its underside.
  5. Transfer it to a clean dish towel and cover it well – this will trap the steam and ensure that it stays nicely soft and flexible. Continue cooking the other flatbreads.

The process of cooking the gluten free pumpkin flatbread.

How do I make my gluten free flatbread soft and flexible?

I’ve optimised this recipe to give beautifully soft and flexible gluten free pumpkin flatbreads. Here’s what contributes to their softness:

  • Psyllium husk. The most important part of the recipe that keeps these gluten free flatbreads really soft and pliable is the psyllium husk. It’s an indispensable binder used frequently in gluten free baking, and it’s especially crucial when it comes to gluten free bread. If you want to read more about it, I’ve written a detailed article all about psyllium husk and its role in gluten free baking here.
  • High hydration and pumpkin puree. In general with gluten free bread, a relatively higher hydration is required than you might be familiar with from wheat-based bread. That’s because gluten free flours absorb more moisture than wheat flour. In this gluten free pumpkin flatbread recipe, the higher hydration is achieved by adding large amounts of both water and pumpkin puree (as the latter has a high water content).
  • Olive oil. The addition of oil is a further factor that helps to keep these gluten free flatbreads deliciously soft – both on the day they’re prepared and the day after.
  • Keeping the flatbreads wrapped in a dish towel. This is a crucial step, so don’t be tempted to skip it. Wrapping the flatbreads in a dish towel immediately after cooking traps all the steam that they’ve generated while still hot, and this trapped steam helps to soften them – and keep them soft for hours after cooking.

How long does gluten free pumpkin flatbread keep?

The flatbreads are definitely at their best while still warm immediately after cooking, but they keep well in a zip-lock bag or wrapped tightly in cling film for 2-3 days. If they’ve dried out slightly, you can easily soften them up again – more on that below.

How do I make the next-day pumpkin flatbread soft and pliable again?

To soften next-day (or day 3) pumpkin flatbreads, you need to re-heat them, while also re-introducing some of the moisture that they’ve lost.

To do this, heat a large non-stick frying pan over medium heat and lightly spray the flatbread with some water. Then, cook it in the hot pan with the lid on, for about 45 seconds to a minute on each side. Finally, once re-heated, cover and wrap it for a few minutes in a dish towel to trap the steam.

There you have it: a perfectly softened pumpkin flatbread ready to enjoy.

A stack of gluten free pumpkin flatbreads, folded into triangles, on a white dish towel on top of a large wooden board.

And that’s it! This covers just about everything you need to know in order to make the softest gluten free pumpkin flatbread. And it tastes SO GOOD!! Honestly, I’ve been making (and eating) it on repeat and I just can’t get enough of it.

I really hope you’ll love it as much as I do.

Enjoy!

Signature of the author, Kat.

A stack of gluten free pumpkin flatbreads on a white dish towel on top of a large wooden board.

More amazing gluten free pumpkin recipes

If you’re looking for more incredibly delicious gluten free pumpkin recipes, you’re definitely in the right place!

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Easy Gluten Free Pumpkin Flatbread (Gluten Free & Vegan)

This gluten free pumpkin flatbread is simply PERFECT: super soft and flexible, as well as really quick and easy to make. You need just 8 ingredients, the dough comes together in no time and the flatbreads roll out beautifully, without any cracking, crumbling or tearing. And you really can’t tell that they’re gluten free – in fact, they’re a hit even with non-gluten free folks. (And they're vegan too!)
Print Rate
5 from 1 vote
Prep Time 20 mins
Cook/Bake Time 20 mins
Total Time 40 mins
Servings 12 flatbreads

Ingredients

  • 24 g (5 tbsp) whole psyllium husk (rough husk form) (If using psyllium husk powder, use only 20g. I recommend using "blond" psyllium husk, other varieties can give a brown or purple colour to your bakes.)
  • 360 g (1½ cups) warm water
  • 400 g (3⅓ cups) plain gluten free flour blend, plus extra for flouring the surface (I used Doves Farm Freee plain gluten free flour that doesn't have any xanthan gum added. You can also mix your own gluten free flour blend using this recipe. Note that for this homemade blend, 1 cup = 150g, so ideally use a digital food scale for best results.)
  • 1 tsp baking powder
  • 1 tsp salt
  • 1-2 tsp chopped fresh rosemary leaves
  • 200 g (¾ cup + 2 tbsp) canned pumpkin puree
  • 40 g (3 tbsp) olive oil, plus extra for cooking the flatbreads

Instructions

Making the flatbread dough:

  • In a bowl, whisk together the psyllium husk and warm water. After about 15-20 seconds, a gel will form. Set aside until needed.
  • In a separate large bowl, whisk together the gluten free flour blend, baking powder, salt and chopped rosemary.
  • Make a well in the middle of the dry ingredients, and add the pumpkin puree, olive oil and psyllium gel.
  • Mix with a wooden spoon until the dough starts coming together. Then, give it a thorough knead by hand. Squeeze the dough through your fingers and work your way around the bowl, scraping off the sides as necessary. Make sure that there are not patches or clumps of dry flour.
    The final dough should come away from the sides of the bowl and be very springy to the touch. It shouldn’t be too sticky. Don’t worry if doesn’t have a perfectly smooth surface – so long as it’s homogeneous with all the ingredients well combined and no clumps of flour or psyllium gel, you can proceed to the next step.

Dividing & pre-shaping the dough:

  • Turn out the dough onto a lightly floured surface. Divide it into 12 equal portions, each should weigh about 85g.
  • Shape the pieces of dough into balls. Don’t worry if the surfaces of the dough balls aren’t perfectly smooth – that’s due to the lack of gluten and won’t matter in the end, as you’ll be rolling them out anyway. Cover them with a dish towel to prevent them from drying out.

Rolling out the flatbreads:

  • Lightly flour your work surface and also the top of a dough ball.
  • Use a rolling pin to roll it out into an approximately round flatbread, about 9 inches (23cm) in diameter and about 1mm thin. Make sure to rotate it frequently to prevent it from sticking to the surface and also to maintain the round shape (but don’t worry if it’s not perfectly round). As necessary, dust the surface and the top of the flatbread with more flour.
    Tip: I usually roll the flatbreads while cooking them at the same time (that is, while one flatbread is cooking, I’m working on rolling out the next one). However, you could roll out all the flatbreads first and then cook them. In that case, stack them with pieces of parchment/baking paper in between to prevent sticking and cover with a dish towel to prevent them from drying out.

Cooking the flatbreads:

  • Pre-heat a large non-stick frying pan over medium-high heat. The pan is ready when a droplet of water sizzles on its surface.
    Tip: I don't recommend using a cast iron skillet, as the flatbreads frequently stick to it (which makes it difficult to correct their shape if they’ve folded over while you were putting them into the skillet). They also puff up less and dry out more quickly when cooked in a cast iron skillet.
  • Lightly brush the hot non-stick frying pan with some olive oil. Place a flatbread into the hot pan and cook it for about 45 seconds. You need to flip it once you see bubbles appearing on the surface and its underside is dry with occasional light brown spots. Before you flip the flatbread, lightly brush it with some extra olive oil.
  • Once you flip it, it should puff up in places with bubbles of varying size appearing. Cook it on the other side for about 45 seconds to 1 minute. The flatbread is done when you see large dark brown spots on its underside.
    Tip: If your flatbreads are cooking/browning too quickly, reduce the heat. If they're taking longer than a minute per each side, increase the heat.
  • Transfer it to a clean dish towel and cover it well – this will trap the steam and ensure that it stays nicely soft and flexible. Continue cooking the remaining flatbreads.
  • The flatbreads are best served warm immediately after cooking.

Storage:

  • The gluten free pumpkin flatbreads keep well in a zip-lock bag or wrapped tightly in cling film for 2-3 days.
  • Re-heating next-day flatbreads:
    To soften next-day (or day 3) flatbreads, heat a large non-stick frying pan over medium heat and lightly spray the flatbread with some water. Then, cook it in the hot pan with the lid on, for about 45 seconds to a minute on each side. Finally, once re-heated, cover and wrap it for a few minutes in a dish towel to trap the steam.
Tried this recipe?Mention @theloopywhisk or tag #theloopywhisk!

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4 thoughts on “Easy Gluten Free Pumpkin Flatbread”

  1. I am from Kolkata India. I have tried your recipe with locally available ingredients and it has come very well indeed. Its pliability has also helped me in packing two of them in my coat pocket when attending dinner parties where it is impossible to get your type of food. Thank you for the newly acquired freedom.

    Reply
  2. A couple of questions – can you freeze these? And can you use fresh cooked pumpkin puree? (Australia doesn’t have pumpkin puree available too much, and if you can find it, it’s very expensive)
    Thanks,
    Terri

    Reply
    • I’ve never tried freezing them but I think it should work OK. It should be OK to use fresh cooked pumpkin puree, you might need to use slightly more or less flour than listed in the recipe depending on its moisture content.

      Reply

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