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Лепешки пшенично - ржаные

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
Cook Time 17 minutes
Total Time 32 minutes
Servings: 8 flatbreads
Course: Bread
Cuisine: Home cooking
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.