Moroccan Pumpkin and Harissa Flatbread with Mint Yogurt
Indulge in this aromatic Moroccan flatbread, where spicy harissa meets earthy pumpkin, finished with a cooling mint yogurt — an irresistible combination.
Preparation
Get these tasks done before you start cooking.
Making the Flatbread Dough
- 1
Mix Dry Ingredients
In a large bowl, mix flour, salt, and baking powder.
- 2
Combine Wet Ingredients
Add olive oil and warm water gradually, mixing until a smooth dough forms.
- 3
Knead and Rest
Knead for 5 minutes, cover, and let rest for 30 minutes.
Preparing the Pumpkin Mixture
- 1
Preheat Oven
Preheat oven to 400°F (200°C).
- 2
Season Pumpkin
Toss diced pumpkin with olive oil, garlic, cumin, and paprika.
- 3
Roast Pumpkin
Spread on a baking sheet and roast for 25 minutes until tender.
Tip: Avoid overcooking the pumpkin to maintain texture. Sprinkle a bit of cinnamon over the pumpkin before roasting for extra warmth.
How to Make Moroccan Pumpkin and Harissa Flatbread with Mint Yogurt
Total time: 2 h · Yields 4 servings
- 1
Rolling the Dough
Divide the dough into 4 pieces and roll each into a thin round.
- 2
Frying the Flatbreads
Cook each flatbread in a hot, dry skillet over medium heat, about 2 minutes per side.
- 3
Assembling the Flatbreads
Spread harissa sauce on each flatbread, followed by roasted pumpkin and a dollop of mint yogurt.
Chef's Tips
Further reading
Frequently asked questions
Can I substitute pumpkin with another vegetable?
Yes, sweet potatoes or butternut squash are great substitutes.
How do I store leftover flatbreads?
Wrap them in foil and store in the refrigerator for up to 3 days.
Can this be made gluten-free?
Use gluten-free flour blend for the dough to make it gluten-free.
How spicy is the harissa sauce?
Harissa adds a moderate level of spice; adjust to taste by using less or a milder variety.
Is mint yogurt essential?
Mint yogurt balances the dish's flavors, but it can be replaced with plain yogurt or a garlic-yogurt mix if mint is unavailable.
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