EASY WHOLE WHEAT PUMPKIN FLATBREADS WITH LEMON THYME

These come together in less than 15 minutes and are a match made in heaven for this chapter’s Roasted Garlic Pumpkin Hummus (see page 107).

Makes 8 small flatbreads

1 cup whole wheat pastry flour, plus more for kneading

1 teaspoon fresh lemon or regular thyme, chopped, plus 8 whole stems to garnish

½ teaspoon baking powder

¼ teaspoon salt

3 tablespoons pumpkin purée

2–3 tablespoons water

refined avocado oil, for pan

In a large bowl, combine flour, chopped thyme, baking powder, and salt. Stir in pumpkin. Add 2 tablespoons water and mix until a ragged dough forms; if it looks too dry, add another tablespoon of water. Knead dough on a lightly floured countertop until elastic and springy (about 4 minutes). Cut into 8 equal pieces and squish with your fingers and palms into rough rounds about ⅛ inch thick. Gently press a small thyme stem into center of each flatbread.

Heat a large nonstick skillet over medium high heat; brush very lightly with oil. Cook flatbreads on side with thyme stem (presentation side) for 2 to 3 minutes, or until brown speckles appear and dough begins to dry out. Flip and cook on second side for 1 to 2 minutes longer. Transfer to a plate and serve warm or at room temperature (can be made 2 to 3 hours in advance).