Rye flatbreads with honey
Description
Delicious baked goods for the whole family. You can use any rye flour—sifted or whole grain—the flatbreads turn out tasty with any rye flour. The honey must be liquid, so if yours has crystallized, melt it in a double boiler first. Caraway, sesame, flax seeds, and so on are very good in these flatbreads—whatever you like.
Instructions
- 1
Step 1
Prepare all the ingredients in advance for convenience.
- 2
Step 2
Sift the rye flour into a bowl, add baking soda and salt.
- 3
Step 3
Pour kefir, liquid honey, and vegetable oil into a separate bowl and mix.
- 4
Step 4
To the rye flour with baking soda and salt, add the liquid kefir mixture.
- 5
Step 5
Knead a soft dough that does not stick to your hands. You do not need to knead rye dough for long; it is enough to simply mix all the ingredients, sprinkling in a little flour at a time until the dough stops sticking to your fingers.
- 6
Step 6
Dust your work surface with rye flour and roll the dough into a sheet about 5–7 mm thick. Rye dough is not very easy to work with: it may stick to the rolling pin and tear, so work carefully and dust the surfaces with rye flour from time to time. Using a pastry ring, cut circles from the dough—the blanks for the future flatbreads.
- 7
Step 7
Arrange all the shaped flatbreads on a baking sheet lined with parchment paper; prick each flatbread with a fork. Bake the rye flatbreads in an oven preheated to 200°C for 15 minutes.
- 8
Step 8
Ready rye flatbreads can be served at the table right away.