Recipe

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!