Wheat-Rye Flatbreads

Wheat-rye flatbreads are a simple homemade bread substitute: a milk dough with baking soda, no yeast and no proofing. This amount makes 8 flatbreads, which bake in just a quarter of an hour. A great way to mix up your bread basket - I recommend it!

Wheat-Rye Flatbreads

Homemade flatbreads made from a mix of wheat and rye flour with milk and baking soda - no yeast, ready in about half an hour.

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Prep Time 15 minutes mins

Cook Time 17 minutes mins

Total Time 32 minutes mins

Servings: 8 flatbreads

Ingredients Method Notes

Ingredients

  

• 300 g wheat flour
• 150 g rye flour
• 250 ml milk
• 1 tbsp sugar
• salt pinch
• 1 tsp baking soda neutralized
• vinegar to neutralize the baking soda
• vegetable oil for brushing

Method

 

1. Combine the wheat and rye flour in a bowl with the salt and sugar, and mix. Pour the milk into the center and add the neutralized baking soda.
   
2. Knead the dough.
   
3. Divide the dough into 8 pieces, shape into flatbreads, and place on a greased baking sheet. Brush the tops with vegetable oil and bake for 15-17 minutes at 200°C.
   
4. Remove the finished flatbreads and let them cool. Enjoy!
   

Notes

The dough is yeast-free and needs no proofing - you can bake right after kneading.

Tips

• Mixing: pour the milk into the center of the flour, salt, and sugar mixture - the dough comes together faster and there are no dry lumps left.
• Neutralize the baking soda with vinegar and add it straight to the milk - without yeast, it's the baking soda that gives the flatbreads their airy texture.
• Brushing with oil on top is a must: it gives a soft, golden crust and keeps the flatbreads from drying out.