Get ready to embark on a culinary adventure that blends the rich, velvety sweetness of kabocha squash with the warm, aromatic embrace of curry in a flatbread that's about to become your new obsession! This isn't just another recipe; it's a flavor-packed journey that transforms humble ingredients into a stunning dish that will make your taste buds dance and your dinner guests marvel. Imagine a golden, crispy flatbread infused with the subtle spiciness of curry and the creamy texture of roasted squash – a perfect harmony of comfort and excitement on a single plate.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Fusion
Serves: 4 servings
Ingredients
- 1 kabocha squash, roasted and mashed
- 2 cups flour
- 1 tablespoon curry powder
- 1/2 teaspoon salt
- 1/4 cup water
- Olive oil for cooking
Instructions
- Preheat the oven to 400°F (200°C). Wash the kabocha squash thoroughly and cut it in half, removing the seeds with a spoon.
- Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 35-40 minutes until the squash is tender and easily pierced with a fork.
- Remove the squash from the oven and let it cool for 10 minutes. Scoop out the flesh and mash it thoroughly with a fork until smooth.
- In a large mixing bowl, combine the flour, curry powder, and salt. Create a well in the center and add the mashed kabocha squash and water.
- Mix the ingredients together until a soft, slightly sticky dough forms. If the dough feels too dry, add a little more water; if too wet, sprinkle in more flour.
- Knead the dough on a lightly floured surface for about 3-4 minutes until smooth and elastic.
- Divide the dough into 4 equal portions and roll each into a ball.
- On a floured surface, roll out each ball into a thin, oval-shaped flatbread about 1/8 inch thick.
- Heat a large skillet or griddle over medium-high heat. Brush lightly with olive oil.
- Cook each flatbread for 2-3 minutes on each side until golden brown spots appear and the bread is cooked through.
- Transfer the cooked flatbreads to a plate and cover with a clean kitchen towel to keep warm and soft.
- Serve immediately, optionally brushing with additional olive oil and sprinkling with extra curry powder if desired.
Tips
- Choose a ripe kabocha squash with a deep green or orange color and firm texture for the best flavor and consistency.
- When roasting the squash, ensure it's completely tender to create a smooth, creamy mash that will help bind your flatbread dough.
- Don't overwork the dough – knead just enough to bring it together, which helps keep the flatbread tender and light.
- Use a cast-iron skillet or heavy griddle for the most even and beautiful golden-brown cooking results.
- Keep your flatbreads warm by covering them with a clean kitchen towel immediately after cooking to retain moisture and softness.
- Experiment with additional spices like cumin or garam masala to customize the flavor profile to your liking.
- If the dough feels too sticky, refrigerate it for 10-15 minutes to make it easier to handle and roll out.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 53g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
