Herbed Pumpkin Flatbread -- The Quiet Weeks Deserve Good Bread Too

A quiet week at the bakery. The kind of week that doesn't make the journal but keeps the world running: bread baked, customers served, deliveries made, the subscription boxes packed and sent. The quiet weeks are the foundation, and the foundation holds the loud weeks, and both are necessary.

These quiet weeks at the bakery always make me want to bake something at home too — something that doesn’t need fanfare, just good ingredients and steady hands. This herbed pumpkin flatbread is exactly that: earthy, a little seasonal, and grounding in the way that only bread can be. It’s the recipe I come back to when the week has been about the foundation, not the flourish.

Herbed Pumpkin Flatbread

Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Servings: 6

Ingredients

• 1 cup pumpkin puree (not pumpkin pie filling)
• 2 cups all-purpose flour, plus more for dusting
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1 teaspoon fresh rosemary, finely chopped
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon dried oregano
• 2 tablespoons olive oil, divided
• Flaky sea salt, for finishing

Instructions

1. Make the dough. In a large bowl, combine the flour, baking powder, salt, garlic powder, rosemary, thyme, and oregano. Add the pumpkin puree and 1 tablespoon of olive oil. Mix until a soft dough forms, adding a tablespoon of water at a time if the dough feels too dry.
2. Rest the dough. Cover the bowl with a clean kitchen towel and let the dough rest for 10 minutes. This allows the flour to fully hydrate and makes rolling easier.
3. Divide and roll. Turn the dough out onto a lightly floured surface and divide into 6 equal portions. Roll each portion into a thin round or oval, about 1/8-inch thick.
4. Cook the flatbreads. Heat a large cast iron skillet or griddle over medium-high heat. Brush lightly with the remaining olive oil. Cook each flatbread for 2–3 minutes per side, until golden brown spots appear and the bread feels set and slightly puffed.
5. Finish and serve. Transfer cooked flatbreads to a wire rack. Brush lightly with olive oil and sprinkle with flaky sea salt while still warm. Serve immediately or store in an airtight container for up to 2 days.

Nutrition (per serving)

Calories: 210 | Protein: 5g | Fat: 5g | Carbs: 36g | Fiber: 2g | Sodium: 220mg