Flat bread was already part of the gastronomy of ancient Egypt, and with rudimentary techniques it was possible to make this bread as a companion to other foods. The main and striking characteristic is precisely its thinness, reaching a thickness measurement that does not exceed one centimeter.
The preparation technique has evolved and so has the combination of ingredients. The flat bread rolls that we bring you today combine wheat and rye flours that make this bread a true delight to taste. The secret? Respect the proportions between both flours and continue with the tradition of a fairly thin presentation of the bread.
DO YOU WANT TO KNOW MORE ABOUT RYE? CLICK ON THE FOLLOWING LINK ''BENEFITS THAT KETENE BRINGS US' '
The thinness of the flatbread allows it to acquire textures that are pleasant to the taste that, accompanied by different options such as jams, cheeses, creams, pâté, make it ideal for breakfasts, snacks and is essential at any celebration. This bread can be stored in the freezer, which guarantees a long time of use . When using it, you only have to place it in the oven for a few minutes and the best of all is that it does not alter its original flavor.
Take advantage of all the secrets of its preparation with this step-by-step recipe that we bring you today.
WHEAT AND RYE FLAT BREADS RECIPE
Ingredients (12 rolls):
- 25 g rye flakes
- 25 g butter
- 110 ml boiling water
- 110 ml cold water
- 11 g dry baker's yeast
- 40 g honey
- 215 g medium-high strength flour (W 250)
- 145 g white rye flour
- 1 teaspoon salt
Preparation (90 minutes approx.):
1. In a bowl, mix the rye flakes, butter and boiling water. Stir until the butter has melted.
2. Add the cold water and yeast. Mix until the yeast has dissolved.
3. Add the honey, flours and salt.
4. Knead until you obtain a smooth and slightly sticky dough.
5. On a lightly floured surface, we finish kneading the bread and shaping it into a ball.
6. Place the dough in a wide container and flour it a little so that it does not dry out.
7. Cover the container with a cotton cloth and let the dough rest for 30 minutes.
8. Heat the oven to 220ºC.
9. After half an hour, stretch the dough to a thickness of about 0.5 cm.
(Depending on the shape we want to give our rolls: round, rectangular, etc., stretch the dough so that we have a rectangle or a circle.
10. Prick the dough with a fork and cut it into the shape we like best.
11. Place the rolls on two baking trays, cover them with a cloth and let them rest for another 30 minutes.
12. After half an hour, we bake the rolls for about 8-10 minutes or until they are golden.
13. Let it cool and serve with whatever we like the most: ham, salmon, vegetable pate, chocolate cream?
Remember that these muffins can be frozen without problems. When we want to eat them, we will put them in the toaster for a few minutes and that's it.
Enjoy!
