Ingredients

  • 235 milliliters water warmed
  • 1 tablespoon sugar, caster
  • 1 teaspoon dry yeast
  • 85 grams butter, unsalted
  • 310 grams plain flour
  • 50 grams cornmeal
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 140 grams pumpkin seeds finely chopped
  • 1 egg
  • 2 tablespoons water cold
  • sea salt

Directions

1. Combine water, sugar and yeast and let rest. Sift flour, cormneal, salt and chili powder. Cut in butter. Add yeast mixture and form a dough. Knead until smooth. Form dough into a ball and place in greased plastic bag. Chill dough for 1 hour.
2. Preheat oven to 400*F/200*C/GM 6. Lightly flour 2 large baking sheets.
3. Whisk egg and cold water for glaze. Divide dough in half and chill one half, covered. On a lightly floured surface roll out dough into an 1/8 inch thick oval. Sprinkle with pumpkin seed and roll seeds into dough. Glaze. Cut into wedges. Transfer to baking sheets and sprinkle with sea salt.
4. Bake until crisp, 10-15 minutes. Cool on rack. Flatbread wedges may be made 3 days ahead and kept in an airtight container at room temperature. makes about 50 wedges 1x6".

Notes
Serving Ideas:Original serves 12.


Categories
Bread
Keywords
Bread
MacGourmet downloadPumpkin Seed Flatbread. To import, drag image to your MacGourmet recipe box.