In a kneading bowl add flour and salt.
Add activated yeast solution and pumpkin puree.
Mix everything and start kneading the dough by adding water little at a time.
Add one tablespoon oil to the dough. Knead it for a minute or two.
Cover the bowl with clean kitchen towel and let the dough rest until it doubles in volume.
When dough becomes double in volume, punch it to release the air and divide it into 8 equal portions.
For first shaping technique, make a smooth dough ball and then using a thread knot the dough ball in a way that it is making 6 equal portions of the dough.
For the second technique, I used scissors. Again make a dough ball and then using scissors, cut the outer surface a little deep from 6 to 8 equidistant place on the dough ball.
Place all the shaped dough balls on a baking tray by leaving some space in-between.
Cover with kitchen towel and let rest until doubles.