Combine all the dry ingredients in a medium sized mixing bowl.
Add the squash to the bowl.
Using a fork or pastry blender, work the squash into the flour mixture until the squash is combined into flour and crumbly. This step is very similar to working butter into flour.
Next add the olive oil and stir to combine.
Feel the dough and see if you need any additional liquid. If the dough is really dry and doesn’t stick together, add the water one tablespoon at a time.
At this point, the dough should stick together but not to your hands. If you’re used to working with wheat flour, this dough will feel a little dry to you. That’s fine. It doesn’t have the same elasticity of wheat flour.
Divide the dough into six balls and then set aside.
Take a long sheet of parchment paper and fold it in half.
Place one ball of dough in between the parchment.
Using a rolling pin, roll the dough out until it’s about 1/8 inch thick. It should be slightly thicker than a tortilla.
Repeat with each of the balls of dough.
Using a frying pan, cook each piece of flatbread for about 1 minute on each, over medium heat. You just want to brown and heat the dough through so the pan should be dry and doesn’t need any oil. Also, if you start to see bubbles in the dough, it’s time to flip.
Once the flatbread is done cooking, place it on a wire cooling rack until you’re finished, and then serve.