Gluten Free Pumpkin Garlic and Chilli Flatbreads

Gluten Free Pumpkin Garlic and Chilli Flatbreads

Recipe by Anjula Devi 


  • 250g Eurostar Gluten Free Mediterranean Style Flatbread Flour
  • 1 small pumpkin, cut into wedges 
  • 1tsp ajwain seeds
  • Sea salt to taste
  • 2tbs rapeseed oil
  • 2tsp cumin seeds
  • 6 garlic cloves, chopped finely
  • 2-3 green chillies, chopped (these are optional)
  • 2 large banana shallots, chopped finely
  • Fresh coriander, chopped and including stalks
  • Zest of one large lemon
  • Oil for brushing 
  • Dry flour for rolling


  1. Pre heat the oven to 200 degrees
  2. Place the pumpkin in a roasting tray, sprinkle over the ajwain seeds and sea salt place in the oven for 30 minutes or until the pumpkin is nice and tender
  3. Place a pan on a medium heat, add the oil and allow to warm. Reduce the heat to low, then add the cumin seeds and allow the seeds to sizzle in the pan for 1 minute. This is important because you want the seeds to release their volatile oils and aromas 
  4. Now add your chopped garlic and fry for 1 minute, then add the green chillies and fry for a further 1 minute.
  5. Add the shallots and sauté for 4 minutes, then add salt to taste 
  6. Switch off the heat, add the fresh coriander and stir well
  7. Place the ingredients in a bowl, add the zest of one lemon and stir well
  8. Add the gluten-free flat bread flour and start to mix with a spatula 
  9. Once you see dough forming use your hands to knead the dough and create a soft pliable dough
  10. Now you just need to roll out the flatbreads (see video) 
  11. This dough will yield around 10 delicious flatbreads
  12.  Enjoy them as snacks or accompaniments. They can be enjoyed with anything, not just Indian food. You can even add your own favourite herbs & spices.