Organic whole Khorasan flour will bring a good nutty taste in addition to a very good protein contribution to these high-protein flat breads : Organic Whole Khorasan Flour
For a new taste, you can also use : Organic Six Grain Flour
Place 2 eggs in a pot of boiling water with 1 tbsp. (15 mL) of vinegar. Boil for 6-7 minutes. Remove the eggs and place them in a bowl of cold water. Shell the eggs when cooled. Reserve
On a baking sheet lined with parchment paper, place the squash slices and add the orange (zest & juice), maple syrup, ginger and cinnamon. Add a drizzle of oil and season with S&P. Mix well and bake for 25 minutes. Reserve.
In a skillet over medium heat, dry toast the pumpkin seeds for 8 minutes. Reserve.
In a bowl, combine the Greek yogurt and the Khorasan flour for the flat breads. Add a drizzle of oil and a pinch of salt. Mix well to form a paste.
Put 2 tbsp. (30 ml) of flour on the work surface and place the dough for the flat breads on it. Divide the ball in half and form flat breads by flattening the dough with your hands.
In a skillet over medium heat, place the flat breads. Dry roast for 3 minutes per side.
Serve the flatbreads with roasted squash slices, arugula, pumpkin seeds, cheese, lemon juice, soft boiled eggs cut in half and dried peppers.
