Pumpkins are still available, having been stored since the autumn, and are still very good. Roasting really brings out their sweetness and with some careful spicing they work really well stuffed into flatbread dough, which is then baked until crisp. My inspiration for a stuffed flatbread came from the Turkish gözleme, although these would more traditionally contain spinach and herbs or white cheese, and be cooked over a heated metal dome.
Serves 4 (8 flatbreads)
Dough: 200 g unbleached strong white bread flour; plus extra 100 g at least for mixing and dusting; ½ tsp salt; ⅓ tsp dried yeast dissolved in 170 ml tepid water; olive oil
Pumpkin stuffing: 1 kg sweet fleshed pumpkin or squash such as Crown Prince or butternut, deseeded and cut into thick slices; 1 medium onion, finely chopped; 4 cloves garlic, finely chopped; 4 tsp fennel seeds, ground; 4 tsp allspice, ground; 2 tsp cumin seed, ground; 2 tsp sumac or squeeze lemon juice; 2 tbsp finely shredded flat-leaf parsley or chervil; few pieces of labneh or feta (optional); olive oil; sea salt flakes
Preheat the oven to 200°C.
First make the dough. Cover the work surface with plenty of flour. Place 200 g of flour and the salt into a bowl; pour the olive oil into the yeast and water mixture. Gradually mix the liquid into the flour, using your fingers to squeeze out the lumps. When you’ve added all the liquid you will likely still have a sticky mixture. If so mix in more flour a bit at a time until the dough comes together enough to turn out onto the floured work surface. Knead the dough on the work surface. If it’s still too sticky add more flour, if it’s gone crumbly add more water. Keep kneading for about 5 minutes. The dough should be slightly tacky but also soft and elastic. Form into a ball. Grease a clean bowl with olive oil and roll the dough around this to lightly coat all over. Keep the dough in the ball, cover with a tea towel and rest for 45 minutes in a warm place.
For the filling, lay the pumpkin slices in a roasting dish, coat lightly with olive oil and sprinkle over half the ground fennel and allspice and some sea salt flakes. Place in the oven and roast for about 30 minutes until still just firm when pierced with a knife or skewer. Turn the pieces once half way through roasting. When they’re ready, turn the pieces out of the roasting dish and allow to cool so you can just handle them. Peel away the skin and cut into approximately 1 cm cubes.
Meanwhile, soften the onion and garlic in olive oil in a large pan. Add the rest of the allspice and fennel and all of the cumin. When the onion and garlic are soft and the spices are giving off a good aroma add the pumpkin pieces and heat through. Stir in the sumac or lemon juice and the herbs. Take off the heat.
Turn the oven up to 230°C (if you have a pizza stone put this in the oven to get hot).
Flour the surface again well. Divide the dough into 8 equal sized pieces, and roll into balls. Take 1 piece of dough and roll out flat into a roughly circular shape about 3mm think. On one side of the flat dough gently make a rough indentation and lightly grease with olive oil. Spoon in one eighth of the pumpkin mix, adding about 3 small pieces of labneh or feta, if using, fold over the other side of the dough and push down to seal all round the filling. Use a knife to cut the flatbread into a triangle, making sure the dough is sealed all around the filling. Repeat for the 7 remaining flatbread pieces.
Place the stuffed flatbreads onto a baking sheet or onto the your pizza stone and bake for about 5 minutes on each side (turn them carefully) until the bread is just beginning to colour in a few places and to lightly bubble.
Remove from the oven and brush off any excess flour with pastry brush. Slice in half to serve.