Pumpkin Seed Flat Breads

Pumpkin Seed Flat Breads

TOTAL TIME: Prep: 30 min. + rising Bake: 10 min.

MAKES: 24 servings

Ingredients

1 teaspoon active dry yeast

1 cup warm water (110° to 115°)

6 tablespoons butter, cubed

1/3 cup cornmeal

1 tablespoon sugar

1 tablespoon chili powder

1 teaspoon salt

3 to 3-1/2 cups all-purpose flour

1 Eggland's Best Egg

2 tablespoons water

1/4 cup salted pumpkin seeds or pepitas

1/2 teaspoon kosher salt

Directions

1. In a large bowl, dissolve yeast in warm water. Add the butter, cornmeal, sugar, chili powder, salt and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes.
3. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each half into a 14-in. oval. Combine egg and water; brush over dough. Using a pastry wheel, cut each oval into 12 wedges or strips. Sprinkle with pumpkin seeds and kosher salt. Separate wedges and place on greased baking sheets.
4. Bake at 400° for 10-15 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 loaves (12 wedges each).

Originally published as Pumpkin Seed Flat Breads in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p127

Nutritional Facts

1 slice equals 108 calories, 4 g fat (2 g saturated fat), 16 mg cholesterol, 158 mg sodium, 15 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.