- ⏲️ Prep time: 30 min
- 🍳Cook time: 60 min
- 🍽️ Servings: 4
Ingredients
You can obviously switch certain toppings.
- 2 cups (8.8 oz) wheat flour, type 405
- 5 tbsp olive oil
- 1/2 oz (1tbsp chopped) fresh thyme
- 3/4 cups (7 oz) soy yogurt
- 1/2 (1 lb) Hokkaido pumpkin
- 2 red onions
- 2 pears
- 2 tbsp walnut kernels
Directions
- Preheat the oven to 465 °F (top and bottom heat).
- In a bowl, knead together the flour, 3 tablespoons of olive oil, a pinch of salt, and 1/2 cup (3.4 oz) water into a smooth dough.
- Wrap the dough ball in plastic wrap and let it rest at room temperature.
- Wash the thyme, shake it dry, pluck the leaves from the stems, and chop them.
- In a bowl, mix the soy yogurt with the thyme and season with salt and a pinch of pepper.
- Wash the pumpkin, cut it in half, scrape out the seeds with a spoon, and slice it thinly.
- Halve the onions, peel them, and slice into strips.
- Wash the pears, quarter them, remove the cores, and cut into thin slices.
- Roll out the dough on a floured surface into two thin rectangles. Place each one on parchment paper and transfer to a baking sheet.
- Spread the soy yogurt mixture over the dough and top with pumpkin, pear, and onion slices.
- Bake in the oven for about 10 minutes, until golden brown.
- Meanwhile, roughly chop the walnuts.
- Remove the pumpkin flatbreads from the oven, cut them into portions, sprinkle with walnuts, and serve.