Pumpkin Flatbread
Pumpkin Flatbread includes 20 g psyllium husk powder, 360 g warm water, 400 g plain gluten free flour blend, 1 tsp baking powder, 1 tsp salt, 1-2 tsp chopped fresh rosemary leaves, 200 g canned...
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Ingredients
- 20 g psyllium husk powder
- 360 g warm water
- 400 g plain gluten free flour blend
- 1 tsp baking powder
- 1 tsp salt
- 1-2 tsp chopped fresh rosemary leaves
- 200 g canned pumpkin puree
- 40 g olive oil, plus extra for cooking the flatbreads
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