Stuffed Pumpkin Flatbreads
Make hearty, tasty flatbreads with a veggie filling! These pumpkin flatbreads are delicious and filling — a perfect companion to broth or soup, and great as a snack for school or work. They're best served hot, and they pair wonderfully with homemade sour cream or a spicy sauce.
Lesya
Recipe author
Stuffed Pumpkin Flatbreads
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 11 %
4 g
Fats 32 %
12 g
Carbohydrates 58 %
22 g
202 kcal
GI:
5
/
0
/
95
- Peel the onion and pumpkin.
- Cut the onion into half-rings and the pumpkin into small cubes.
- Heat half the vegetable oil, add the onion, and fry for 3 minutes.
- Add the pumpkin to the onion and fry until soft (but keep the cubes intact — don't let them turn to mush), then season with salt and pepper.
- Mix the flour with salt, add the water and oil, and knead a dough. Keep kneading until it stops sticking to your hands.
- Divide the dough into ten equal pieces and roll each one out into a flat round.
- Spread the filling evenly over five of the rounds, then top each with one of the remaining five rounds.
- Press the edges together, working out any trapped air, then trim the edges.
- Fry the flatbreads in a pan heated with the rest of the vegetable oil until golden and cooked through on both sides.
- Enjoy!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Pumpkin - 29 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
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