Squash Flatbread (Paleo, AIP, Coconut-free)

Posted by Stephanie Meyer on Nov 11, 2014 at 5:22pm

Squash Flatbrad (Paleo, AIP, Coconut-free) | Fresh Tart

NOTE: Struggling to put healthy meals on your table? Confused by what to make following AIP or Whole30? I conducted a Free Meal Planning 101 Online Workshop on Friday, November 17, 2017, at 12:30 pm Central. Click here to see it!

Until then, enjoy this flatbread, one of the most well-loved recipes on Fresh Tart.

xoxo Stephanie

I feel guilty for all the months I’ve been teasing about this recipe, posting pics on Instagram but never posting a recipe. The reason is that I never liked it quite enough to share, or I’d like it once but not be able to replicate it. But this time, I think I’ve got it nailed.

I should describe what I was hoping for, because flatbread can be either crispy (like lavash) or chewy (like naan). I was hoping for a chewy version, something I could load up with avocado, arugula, bacon, and pickled onions and really sink my teeth into. Or slather with jam or honey and have as a snack with tea. Or eat with a meaty stew or coconut curry. Or serve as an appetizer with a platter of olives, crudite, and thinly sliced ham. All of those good things.

The trick, I’ve determined, is to use a drier, cake-ier squash, like kabocha or buttercup, so that the flatbread doesn’t end up gummy or hard as a rock (both are a risk when baking with starch). In case you want to experiment with using butternut squash, 1) definitely roast it cut-side-up to dry it out, and 2) start the dough with less water, taking note of the detailed photos below so you can see the appropriate texture. That said, if you can use kabocha, buttercup, or hubbard varieties, that would be best. (PS These same squash make The Best “pumpkin” pie/custard desserts, so rich and flavorful.)Squash Flatbrad (Paleo, AIP, Coconut-free) | Fresh TartSquash Flatbrad (Paleo, AIP, Coconut-free) | Fresh TartBefore you add additional water, pinch the dough to see if it holds together. If it does, do NOT add additional liquid.Squash Flatbrad (Paleo, AIP, Coconut-free) | Fresh TartYou can see that the dough looks crumbly when you dump it onto a piece of parchment paper…Squash Flatbrad (Paleo, AIP, Coconut-free) | Fresh Tart…but it presses together nicely. Cover the disc with a sheet of plastic wrap.Squash Flatbrad (Paleo, AIP, Coconut-free) | Fresh TartRoll the dough to 1/8-inch thick – not paper thin (or it will become crispy), but not thicker than 1/8-inch or the center will be gummy – or about a 12-inch circle. Take care to roll evenly from the center for even cooking. The dough rolls really nicely and easily.Squash Flatbrad (Paleo, AIP, Coconut-free) | Fresh TartLift plastic wrap and discard. Drizzle dough with bit of olive oil and sprinkle with salt.Squash Flatbrad (Paleo, AIP, Coconut-free) | Fresh TartUse a pizza peel to transfer dough and parchment to a preheated baking stone (or inverted baking sheet).Squash Flatbrad (Paleo, AIP, Coconut-free) | Fresh TartBake until edges are lightly crisp and bottom is set. The bread itself will be flexible.Squash Flatbrad (Paleo, AIP, Coconut-free) | Fresh Tartsquash flatbread biteCut into wedges (or alternatively, bake as a rectangle and cut into square bread “slices.”) Best served warm, topped with savory or sweet (honey pictured) toppings or fillings. Feel free to add minced herbs to the dough, or sprinkle on top.

Squash Flatbread (Paleo, AIP, Coconut-free)
Makes one 12-inch flatbread, serves 2-4

1/2 cup roasted winter squash (kabocha, buttercup, or hubbard; roasted cut-side-up until tender)
1 cup arrowroot or tapioca starch
1/2 teaspoon kosher salt (more for sprinkling on top)
3 tablespoons olive oil (more for drizzling on top)
2 tablespoons water

Preheat pizza stone (or inverted baking sheet) in a 375 degree F oven.

Add squash to the bowl of a food processor. Briefly process squash to break up any lumps. Add starch, salt, and olive oil and pulse several times, until clumps start to form. Add water (none to 1 tablespoon if dough is already holding together; more as needed). The goal is for the dough to hold together but not to be wet.

Transfer dough to a large sheet of parchment paper. Push dough into a ball, then flatten the top. Cover with a large sheet of plastic wrap and roll dough, with a rolling pin, to a 12-inch circle, no more than 1/8-inch thick. Remove plastic wrap and discard. Drizzle dough with a bit of olive oil and sprinkle with a bit of salt.

Using a pizza peel, transfer dough and parchment paper to pizza stone. Bake for 15-17 minutes, or until edges are a bit brown, center is cooked through, and flatbread is flexible.

Cut flatbread into wedges with a pizza cutter and serve warm.

Print Friendly and PDF