Pumpkin Flatbread
Soft, savory, and golden-brown pastries filled with tender pumpkin and onion. A comforting snack or a side dish for any meal.
Updated : 22 July, 2025
Easy
About 45 min.
Ingredients
Dough
125 milliliters
Water
75 milliliters
Vegetable oil
to taste
Salt
300 grams
Wheat flour
Filling
300 grams
Pumpkin
1
Onions
2 tablespoon
Vegetable oil
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
Be prepared that you might need more or less flour than stated in the recipe. Focus not on the amount, but on the desired dough consistency.
Preparation
Step 1
Prepare the filling ingredients. Use refined (odorless) vegetable oil.
Step 2
Peel and rinse the onion, then dice it finely.
Step 3
Peel the pumpkin, remove the seeds, and cut it into small cubes.
Step 4
In a skillet over medium heat, sauté the onion until golden, stirring occasionally.
Step 5
Add the pumpkin, stir, and cook until it becomes tender. Season with salt, pepper, or spices to taste. Do not overcook - the cubes should hold their shape. Let the filling cool.
Step 6
Prepare the dough. Measure out all necessary ingredients.
Step 7
Slightly warm the water and dissolve salt in it.
Step 8
Sift the flour into a bowl. Due to variations in flour quality, you may need more or less. Reserve a few tablespoons and adjust as needed. Make a well in the flour.
Step 9
Pour in the salted water and vegetable oil. Mix with a spoon first.
Step 10
Then knead the dough by hand until soft and pliable, adding reserved flour if needed. Wrap in plastic wrap and let it rest on the counter for 20-30 minutes.
Step 11
Rested dough becomes easier to work with. Divide into 10 equal parts and shape into balls.
Step 12
On a floured surface, roll each ball into a thin round flatbread (about 6 inches / 15 cm in diameter).
Step 13
Place pumpkin filling on one flatbread, leaving the edges free.
Step 14
Cover with another rolled-out flatbread, pressing out air and sealing the edges firmly.
Step 15
Trim the edges with a knife or pastry roller for a clean shape.
Step 16
Heat a skillet (no oil needed if dough contains oil). Fry one side until golden brown.
Step 17
Flip and fry the other side until cooked through. If the flatbread puffs up, prick it with a knife to release the air. They will deflate after cooking.
Step 18
Stack the finished flatbreads to keep them warm. Serve with sour cream, sauce, or as a side dish. Enjoy!