An elevated pita bread with fresh pumpkin and walnut oil for all our favorite Autumn Eats, sandwiches, dips or tapas spreads!
Course Bread
Cuisine Mediterranean
Keyword Pumpkin Pita Bread
Prep Time 30 minutesminutes
Cook Time 20 minutesminutes
rise 1 hourhour
Total Time 1 hourhour50 minutesminutes
Servings 12servings
Equipment
Rolling Pin
Sheet pan and parchment paper
Ingredients
2tspQuick Yeast
2tspSugar
1tbspSalt
1/2cupPumpkin puree
2tbspWalnut oil more for basting
1 1/4cupsLukewarm water
4-5cupsAll Purpose Flour more for dusting
1tspCoarse salt
Instructions
Pour water in a large bowl. Sprinkle yeast and sugar on top. Allow to sit 5 minutes to form a foam.
Add salt, pumpkin and oil. Stir.
Slowly add flour and stir until it becomes difficult to stir. Now it’s time to get a little messy. With your hands, begin to press added flour into the dough, add more flour, and keep pressing and folding, adding flour until it forms a lovely plump ball.
In a clean bowl, pour a little oil to glaze the bowl. Place dough ball in the oiled bowl, cover and let it sit in a warm (not hot) place to rise. It will rise in about one hour. A little longer in cooler climate.
Once it rises, sprinkle a little flour on top, and punch it down. On a floured surface roll out the dough. Cut into 12 pieces and shape into flat/oval pieces about 1/4 inch thick.
Preheat oven to 400 – Place parchment paper on the baking sheet.
Once the strips are on the pan, brush lightly with oil and sprinkle with coarse salt.
Bake for 18 – 20 minutes, until golden on top.
Video
Notes
Fresh herbs can be sprinkled on top of the pita bread after baking.