Pumpkin Bolani
Vegan Vegetarian Egg free
Ingredients:

pumpkin or butternut squash, enriched wheat flour (wheat flour, niacin, reduced iron, thiamine, mononitrate, riboflavin, folic acid), water, whole wheat flour, olive oil, non-gmo palm fruit oil, non-gmo saffron oil, salt, onion, red pepper, contains less than 2% of each of the following: cultured wheat starch, salt, baking powder (sodium acid pyrophosphate, sodium bicarbonate, non-gmo corn starch monocalcium phosphate), citric acid, mono and diglycerides (vegan source), yeast, guar gum.

From the producer:

A thin & flaky flatbread, filled with fresh pumpkin. It’s true, pumpkins aren’t just for carving! This all-year round savory flatbread was inspired by the squash we grew up eating — roasted until tender, delicately spiced, and deliciously savory yet sweet. Light and fluffy, its flaky texture is the perfect vehicle for a mezze board, dipping in soups, or sandwiching your favorite sandwich ingredients. We suggest enjoying this flatbread paired with fragrant herbs, like our Basil Pesto, or with cheese and Sun-dried Tomato Pesto.

About Bolani:

It all starts years ago in our grandmother’s kitchen… For our founder and owner Nazie Sidiq, food has always been deeply meaningful, and she views each meal she prepares as special. She grew up embracing the flavors, recipes and traditions of her homeland, Afghanistan, through her family’s own cooking. As a girl, she watched her grandmother harvest vegetables and spices from her home garden, and use them in her family’s meals. Squash, pumpkin, onions, and more — all of these fresh vegetables were grown by her grandmother, and used in their meals they enjoyed so much. It was in that kitchen in Afghanistan that she learned how to make bolani flatbreads from her grandmother, a traditional dish in her culture. She remembers seeing her grandmother stuff each flatbread with potato and spices, and cooking them in her clay oven. Little did she know that her grandmother’s recipe she loved would allow her to create her own business and succeed in her new home country, America — “the land of opportunity,” she says — over thirty years later.

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