Pumpkin Seed Flat Breads

Name: Pumpkin Seed Flat Breads
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 egg; 2 tablespoons water; 1/4 cup salted pumpkin seeds or pepitas; 1/2 teaspoon kosher salt

12 ingredients

5 steps

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 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
4

.
5

Bake at 400° for 10-15 minutes or until golden brown. Remove from pans to wire racks to cool.