Flatbread with pumpkin, mushrooms and garlic sauce
AuthorZjefCategoryMain dishDifficultyIntermediateFreshly baked flatbread is a must-try. You just bake them in the pan minutes before serving: wonderfully warm and soft. Filled with roasted pumpkin and mushrooms, this becomes some of the best comfort food for the coldest months of the year. The soft and slightly sweet pumpkin pairs wonderfully with the rich umami flavour of the mushrooms. This dish is actually quite simple, but oh so delicious.
Garlic and fresh thyme are also two main ingredients in this recipe. I like to add these seasonings at different times. Adding thyme before baking will help to release the aromas into your food. But by also adding some fresh thyme after baking, the more subtle flavours come out even better. And if you are a big fan just like me, you can also sprinkle some extra thyme over it at the very end. The garlic also goes into the oven with the pumpkin, in the pan with the mushrooms, and raw into the garlic sauce. Delicious!
Ingredients
Directions
Start with the dough for the flatbreads. Stir the instant yeast through the lukewarm water and set aside. Meanwhile, stir the salt through the flour in a large mixing bowl and make a well in the centre. Add the water and stir well. It remains a fairly sticky dough, but it does become less sticky when kneading.
Dust your work surface and your hands with flour and pour out the dough. Knead for 5-10 minutes until the dough becomes stretchy. Eventually, shape the dough into a ball.
Do you have a kneading machine? Then it could do the work for you in 3 minutes.
Grease the mixing bowl with a little oil and return the dough to the mixing bowl. Shake around so that the dough is covered with a thin layer. Cover with a tea towel and let rise in a warm place until the dough has doubled in size. Depending on the environment, this can take 1 to 2 hours.
Meanwhile, cut the pumpkin in half and remove the seeds. Do you use a pumpkin with a hard skin? Then it's better to peel it. If you're using hokkaido pumpkin (also called red kuri squash), you don't have to peel it. Cut the pumpkin into cubes.
Put the pumpkin cubes in a baking dish. Drizzle with olive oil and season with pressed garlic, fresh thyme and plenty of salt and pepper. Stir well and bake in the oven at 190°C/375°F for 50-60 minutes. Stir well halfway through.
Meanwhile, brush the mushrooms. Never rinse your mushrooms with water: if you do that, they will absorb it and release the moisture during baking. As a result, your mushrooms are boiled or steamed instead of baked. So all you have to do is brush away the dirty bits.
Then cut the mushrooms into quarters.
Bake the mushrooms in a large pan over medium heat. Make sure to leave enough space in the pan so that the moisture that is already present in the mushrooms gets to evaporate. If necessary, bake them in two or more times.
Add the pressed garlic and stir well.
As soon as the mushrooms start to caramelise, add a dash of soy sauce. Stir well and let it evaporate. Finish with salt and pepper.
When the bread dough has doubled in size, you can shape and bake the bread. Dust your work surface and your hands with flour again. Poke the dough with your fingers to let it deflate again. Remove the dough from the bowl and roll it into a sausage shape.
Divide the dough into 8 equal parts and roll them into balls. Then roll these balls out into oval shapes of 1 or 2 millimeters thick.
Preheat a non-stick skillet over high heat and let it get really hot. It's best to turn on your kitchen hood or open a window at this point.
Then bake the flatbreads one by one in the hot skillet. After about 2 minutes the top will start to blow up a bit and the bottom will turn brown in some places. At that point, turn them over and let them bake for another minute or two to on this side as well.
Keep the baked flatbreads inside a clean tea towel and fold it shut. This way they don't get the chance to dry out and they will stay nicely soft and warm.
For the garlic sauce, mix the (unsweetened) soy yogurt with the unsweetened soy milk and the veganaise. Add the pressed garlic and season with salt. This sauce is also very nice with some finely chopped fresh herbs such as chives and/or parsley.
Eat these flatbread with your hands. If you put everything on the table, everyone can fill their own flatbread sandwiches and eat them straight away. Take a flatbread and fold it in your hand. Fill with the roasted pumpkin and mushrooms, and then pour over some garlic sauce. You can also add some fresh thyme on top. Enjoy!
Ingredients
Directions
Start with the dough for the flatbreads. Stir the instant yeast through the lukewarm water and set aside. Meanwhile, stir the salt through the flour in a large mixing bowl and make a well in the centre. Add the water and stir well. It remains a fairly sticky dough, but it does become less sticky when kneading.
Dust your work surface and your hands with flour and pour out the dough. Knead for 5-10 minutes until the dough becomes stretchy. Eventually, shape the dough into a ball.
Do you have a kneading machine? Then it could do the work for you in 3 minutes.
Grease the mixing bowl with a little oil and return the dough to the mixing bowl. Shake around so that the dough is covered with a thin layer. Cover with a tea towel and let rise in a warm place until the dough has doubled in size. Depending on the environment, this can take 1 to 2 hours.
Meanwhile, cut the pumpkin in half and remove the seeds. Do you use a pumpkin with a hard skin? Then it's better to peel it. If you're using hokkaido pumpkin (also called red kuri squash), you don't have to peel it. Cut the pumpkin into cubes.
Put the pumpkin cubes in a baking dish. Drizzle with olive oil and season with pressed garlic, fresh thyme and plenty of salt and pepper. Stir well and bake in the oven at 190°C/375°F for 50-60 minutes. Stir well halfway through.
Meanwhile, brush the mushrooms. Never rinse your mushrooms with water: if you do that, they will absorb it and release the moisture during baking. As a result, your mushrooms are boiled or steamed instead of baked. So all you have to do is brush away the dirty bits.
Then cut the mushrooms into quarters.
Bake the mushrooms in a large pan over medium heat. Make sure to leave enough space in the pan so that the moisture that is already present in the mushrooms gets to evaporate. If necessary, bake them in two or more times.
Add the pressed garlic and stir well.
As soon as the mushrooms start to caramelise, add a dash of soy sauce. Stir well and let it evaporate. Finish with salt and pepper.
When the bread dough has doubled in size, you can shape and bake the bread. Dust your work surface and your hands with flour again. Poke the dough with your fingers to let it deflate again. Remove the dough from the bowl and roll it into a sausage shape.
Divide the dough into 8 equal parts and roll them into balls. Then roll these balls out into oval shapes of 1 or 2 millimeters thick.
Preheat a non-stick skillet over high heat and let it get really hot. It's best to turn on your kitchen hood or open a window at this point.
Then bake the flatbreads one by one in the hot skillet. After about 2 minutes the top will start to blow up a bit and the bottom will turn brown in some places. At that point, turn them over and let them bake for another minute or two to on this side as well.
Keep the baked flatbreads inside a clean tea towel and fold it shut. This way they don't get the chance to dry out and they will stay nicely soft and warm.
For the garlic sauce, mix the (unsweetened) soy yogurt with the unsweetened soy milk and the veganaise. Add the pressed garlic and season with salt. This sauce is also very nice with some finely chopped fresh herbs such as chives and/or parsley.
Eat these flatbread with your hands. If you put everything on the table, everyone can fill their own flatbread sandwiches and eat them straight away. Take a flatbread and fold it in your hand. Fill with the roasted pumpkin and mushrooms, and then pour over some garlic sauce. You can also add some fresh thyme on top. Enjoy!