Fried Pumpkin Flatbread

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Step 1

Start by putting the pumpkin in a saucepan and covering it with water. Bring it to a boil, then lower the heat to medium-low and let it simmer until the pumpkin is soft, about 15 minutes. Drain well, then mash it up until smooth.

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Step 2

In a big bowl, mix the flour, baking soda, salt, cinnamon, and nutmeg. In another bowl, combine the mashed pumpkin, milk, brown sugar, and vanilla. Pour the wet ingredients into the dry ones and stir until it forms a dough.

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Step 3

Turn the dough out onto a floured surface and knead it gently a few times until everything comes together. Be careful not to overwork it. Cover the dough and let it rest for about half an hour so it can relax.

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Step 4

Heat the lard in a large skillet over medium heat until it’s shimmering. Tear off pieces of dough about the size of an egg, then flatten each into a rough circle around 4 inches wide and a quarter-inch thick.

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Step 5

Fry the flatbreads, flipping once, until they puff up and the edges turn golden brown—this should take about 2 to 3 minutes per side. Press them gently into the oil to encourage puffing. When they’re done, drain them on paper towels and enjoy them warm.