In a bowl add flour and make a well in the centre, now add yeast , mashed pumpkin, sugar, oil and salt and mix nicely.
knead into a soft dough. Knead the dough atleast 5 to 10 minutes till it becomes soft by stretching and folding method.
Now keep the dough covered for 1/2 hour for fermentation.
After half an hour the flour has risen.
Deflate dough and again knead the dough for few minutes so that it becomes more soft.
Roll the dough into 3 mm thick flat chapatti with the help of rolling pin.
Cut out circles of same size by using either cookie cutter or plastic bottle cap of atleast 8.5 cm diameter (You will be able to make 6 circles of thickness 3mm each)
Roll the rest of the dough left after making circles to make stamen of sunflower.
Mix cocoa powder into the rest of the dough and make a soft ball by sprinkling some water on the dough. knead till the dough is smooth and even in colour. keep it covered.
For making the sunflower, take out the yellow circle and make a mark of 4.5 cm diameter with a little bottle cap in the centre.
Now take yellow circle and make three cuts till the mark in the centre and pinch all 3 together to make a petal.
In similar fashion make all the petals
Now turn brown dough into stamen by rolling it flat like a chapatti, 3mm thickness, with the help of rolling pin and cutting 6 circles with the bottle cap with which you have marked on the yellow dough in the centre.
Apply little water in the centre of the yellow flower and stick the stamen on the it and press gently around the stamen so that it is properly stuck. Form a check pattern on the stamen by knife.
Place all the flowers on the parchment paper and keep them covered for 25 minutes.
Ready your steamer and when the water starts boiling place your flowers alongwith the parchment paper in the steamer and steam the flowers for 15 to 20 minutes.
Keep them in the steamer for 5 minutes before taking them out.
Keep the ready sunflower bread on wire rack for cooling and serve when cooled.
