Rye flatbreads without yeast in the oven

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   Let's prepare all the ingredients.

2. STEP 2

   

   Sift the flour. Add salt, soda, stevia (or sugar). Mix everything good.

3. STEP 3

   

   In a separate bowl, mix water with vegetable oil.

4. STEP 4

   

   Pour the mixture of water and oil into the flour. Mix well with a fork until it becomes difficult to stir. Then knead with your hands. The dough should not be too tight and stick to your hands a little.

5. STEP 5

   

   Form the dough into a ball, cover with film or a lid and place in the refrigerator for half an hour.

6. STEP 6

   

   Take the chilled dough out of the refrigerator. Sprinkle the board or place where you will roll out the dough with a little rye flour and roll out the dough. The thickness depends on whether you want the cakes hard or soft. The thinner the dough is rolled out, the harder and crispier the cakes will be. To be soft, roll out about 1 cm thick, to be hard - 0.5 cm.

7. STEP 7

   

   Using a glass or other special devices, cut out circles on the rolled out dough. You can also use a knife to cut into squares, diamonds, or cut out different shapes with cookie cutters.

8. STEP 8

   

   We place our cakes on a baking sheet with parchment and pierce them with a fork so that they bake evenly and no bubbles form.

9. STEP 9

   

   Place the cakes in a preheated oven at 180 degrees and bake for 10-15 minutes. If the tortillas are firm and browned, they are ready. But don't miss the moment, otherwise they will burn.

Comments on the recipe

Elena Pankina

19.11.2023

5

Rye flatbreads without yeast in the oven are a great idea for a snack and a healthy replacement for bread. Simple and quick to prepare. I sifted the flour, added salt, a little sugar, and soda. I mixed everything. Then I added vegetable oil mixed with water. Mixed and kneaded into a soft dough. I rolled it into a ball, put it in a bag and put it in the refrigerator for 30 minutes. Then I rolled out the dough with a rolling pin and cut out circles with a glass (I made them thicker). Placed on a baking sheet and baked at 180° for 20 minutes. Delicious both hot and cold. I tried it with cream cheese..mm...yummy! Thanks to the author for the great recipe and I highly recommend trying it 😊😘

Moderator Ksenia

19.11.2023

4.7

Today I made rye flatbreads without yeast in the oven. They are prepared simply and quickly. Made it for five servings. I needed two handfuls more flour. The dough is soft, tender, pliable. I cut out the blanks with a glass with a diameter of 7.5 cm. I got 9 cakes. I baked the cakes for 10 minutes at 180 degrees. For fun, I rolled out the dough for several cakes thinner. They turned out crispy but not hard. Those cakes that were thicker turned out soft. The taste is very pleasant, you can't smell the soda. In my opinion, these flatbreads go great with butter. Thank you very much for the recipe!

Pirko Rita

19.11.2023

4.6

Alyonushka, you made such beautiful cakes, they’re a sight to behold

Olga

19.11.2023

4.8

good afternoon for this amount of water - not enough flour, I added almost the same amount

lily

19.11.2023

4.5

Question from a newbie: why chill the dough?

Inna

19.11.2023

4.9

Hello. Tell me, why soda? What will it react with? And can I use whole grain rye? Thank you