Pumpkin Flatbread

Ingredients

• 2 cup Wheat flour, type 405
• 5 tbsp Olive oil
• pinch Salt
• 0.5 cup Water
• 0.5 oz Fresh thyme
• 0.75 cup Soy yoghurt
• pinch Black pepper, ground
• 0.5 piece Hokkaido pumpkin
• 2 piece Red onions
• 2 piece Pears
• 2 tbsp Walnut kernels

Method

Make your dough first and give it proper rest — a dough-rest of at least 30 minutes at room temperature will relax the gluten network and make rolling easier, plus the hydration will distribute evenly. Mix 240g flour, 75ml olive oil, 120ml cold water, and 3g salt until you have a shaggy mass, then knead for 3–4 minutes until the dough comes together smoothly. It won't need the full 10 minutes of hard kneading a bread would demand because you're after tender, crumbly flatbread, not elasticity. Cover and rest.

While the dough rests, prep your vegetables with intention. Halve the Hokkaido pumpkin lengthways and scoop out the seeds and fibres. Slice the pumpkin into 3mm rounds — thin enough that it softens in the oven's dry heat without turning to mush — and do the same with the pears, keeping the skin on for structure and visual contrast. Slice the red onions into 5mm strips against the grain so they collapse slightly during roasting-vegetables. Roughly chop the walnuts. Strip thyme leaves from their stems and chop them fine.

Preheat your oven to 240°C. Mix the soy yoghurt with the chopped thyme, salt, and black pepper — the yoghurt acts as a moisture barrier and flavour base, preventing the thin dough from drying out. Divide the dough into two pieces and roll each to about 4mm thick on a floured surface, roughly into rectangles. Transfer each to parchment paper on a baking tray.

Spread the thyme-yoghurt mixture evenly across both flatbreads, leaving a 1cm margin at the edges. Layer the pumpkin, pear, and onion slices over the top in overlapping rows — this isn't decoration, it's organisation. The slices insulate each other, promoting even cooking. Drizzle the remaining 2 tablespoons of olive oil over the vegetables and season again lightly with salt and pepper.

Bake for 12–14 minutes. You're looking for the dough's edges to turn deep golden and the pumpkin slices to soften and char at their edges, with the onion wilting but holding colour. The flatbread is done when the base is firm to the touch and the surface smells sweetly caramelised. Scatter the chopped walnuts over the hot flatbreads immediately — they'll toast slightly from the residual heat — then cut into pieces and serve at once.