Butternut Squash Flatbreads


Need to use up some leftover squash? These soft, chewy, pull-apart breads are made in 30 minutes, no yeast required, and use Icelandic Provisions Plain Skyr to keep their signature softness while still being very very easy to make. You get a subtle taste of squash in each bite (thanks to some sugar and salt that brings it out!) making these an easy, tasty, seasonal project.

Makes 8 flatbreads

2 cup
All purpose flour
2 tsp
Baking powder
3/4 cup
Butternut Squash puree
1/2 cup
Whole milk
1/2 cup
Icelandic Provisions Plain Skyr
1 tsp
1 tsp
Kosher salt
1/2 tsp
Red pepper
1/2 tsp
Dried thyme
1/2 tsp
Dried rosemary
2-3 tbsp
Neutral oil
Whisk together the flour and baking powder in a small bowl.
In a larger bowl, whisk together the butternut squash purée, skyr, sugar, salt and spices until smooth.
In batches, add the flour to the wet ingredients and mix until you form a shaggy dough.
Move this dough onto a floured work surface and knead for 5-6 minutes or until the dough is tight and smooth. Let this rest on the counter for 20 minutes.
After the dough has rested, divide it into 8 equal pieces. Add more flour to your work surface and roll each piece into a large circle. If you want them thin and pliable, make the dough circles with a 10″ diameter. If you want them fluffy and smaller, make them into about a 6-8″ diameter.
Bring a skillet to medium heat. Add 1 tbsp of oil at a time and griddle the flatbreads for 2 minutes on each side, or until the puff and show golden brown spots all over.
Remove from the skillet and serve whenever!

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