1 cup lukewarm water (about 100°F.)
1 tablespoon sugar
1 teaspoon active dry yeast
3/4 stick (6 tablespoons)
cold unsalted butter
2 1/2 cups all-purpose flour
1/3 cup cornmeal
1 tablespoon pure chile powder*
(preferably red New Mexican)
1 teaspoon table salt
1 cup hulled green pumpkin seeds*
(about 5 ounces)
1 large egg
2 tablespoons cold water
coarse salt for sprinkling
*available at Latino markets,
natural foods stores, and some supermarkets
In a large bowl stir together lukewarm water,
sugar, and yeast and let stand until foamy,
about 5 minutes.
Cut butter into bits and stir
into yeast mixture with flour,
cornmeal, chile powder, and table salt,
stirring until mixture just forms a dough.
On a lightly floured surface
knead dough until smooth and
butter is incorporated,
about 5 minutes.
Form dough into a ball
and put in a lightly oiled bowl,
turning it to coat.
Chill dough,
covered with plastic wrap, 1 hour.
Preheat oven to 400°F.
and lightly flour 2 large baking sheets.
Chop pumpkin seeds.
(The finer they are chopped,
the thinner the flatbread will be.)
In a small bowl with a fork beat together
egg and cold water until combined well
to make an egg wash.
Divide dough in half
and chill one half, covered.
On a lightly floured surface
with a floured rolling pin roll out
remaining half of dough
into an 1/8-inch-thick rough oval
and sprinkle with half of pumpkin seeds.
With rolling pin press pumpkin seeds
into dough and roll dough
as thin as possible.
Brush dough with some egg wash
and cut into irregular long thin wedges
(about 6 by 1 inch).
With a spatula transfer wedges
to baking sheets and sprinkle
with kosher salt to taste.
Bake flatbread wedges in
upper and lower thirds of oven,
switching position of sheets halfway
through baking, until crisp,
10 to 15 minutes,
and transfer to racks to cool.
Make more flatbread wedges
in same manner with chilled dough.
Flatbread wedges may be made 3 days ahead
and kept in an airtight container
at room temperature
Recipe Archive
Go To Main Page
