Flatbreads made from rye flour are healthier than wheat ones. Therefore, supporters of a healthy diet often prefer this type of bread. Rye baked goods are tasty and aromatic in their own way. Try different recipes: with and without yeast.
Rye is prepared in this way in 2 stages. First, a dough is made using yeast. It requires wheat flour (2 tbsp.), 50 ml of warm water. Amount of yeast - 1 tsp. instant or equivalent amount of live pressed. All ingredients are mixed until smooth and placed in a warm place for 3 hours.
If this takes a long time for you, speed up the process in any of the following ways:
Advice. In the second case, do not place the bath on fire. Just refill the container with hot water as it cools.
The second stage is the direct kneading of the dough for flatbreads. Ingredients:
Cooking method:
The simplest, fastest and least expensive way to prepare rye flatbreads is with water. For 12 medium-sized shortcakes you will need the following ingredients:
Flatbreads are fried in a frying pan:
Advice. Place the finished hot shortcakes in a deep bowl and cover with a damp kitchen towel. This technique will allow them to soften slightly.
Another yeast-free recipe also cannot be called complicated. Kefir and soda appear in the flatbreads.
Full list of ingredients:
Advice. The butter in these baked goods acts as a flavor enhancer. Therefore, bakers recommend flax or olive products. It is better to use live, homemade kefir.
Cooking step by step:
Advice. These rye flatbreads go well with herbs, paprika or pepper.
Any yeast-free shortcakes will taste better if you follow the bakers’ recommendations:
Rye flatbreads are a healthy and dietary substitute for wheat bread. They are perfect for both the main and dessert tables. Try different flatbread recipes and see for yourself.
What kind of baked goods made from rye flour do you prefer?
Fans of healthy eating have long abandoned wheat flour and yeast. They easily replaced ordinary store-bought bread with tasty and aromatic rye flatbreads, which can be easily and quickly prepared in your kitchen. These flatbreads are also called “living bread” because they are really very healthy, low in calories and incredibly tasty.
Most often, such flatbreads are prepared with kefir, adding a little soda.
To enhance the benefits of the flatbreads and give them a special taste, you can add sesame seeds, coriander to the dough, and sprinkle flax seeds on top.
Some housewives prepare rye flatbreads without yeast using a special sourdough starter. Typically, this starter is stored in a liter jar in the refrigerator, and, if necessary, it is all used for baking. The jar is not washed, but a new portion of rye flour is poured in, and those bacteria that remain on the bottom and walls of the jar will again make a portion of rye sourdough.
You can also make flatbreads from rye flour, sour cream and eggs. In this case, they will turn out to be more nutritious and very tasty.
The simplest flatbreads are made from rye flour, salt, baking powder and water.
Before you start preparing rye flatbreads, it is worth remembering that yeast-free dough quickly becomes stale, so you should not make a large portion of dough at once. Since it takes no more than ten minutes to prepare flatbreads, it will be much tastier and more practical to prepare them every morning and start the day with fresh, fragrant, living bread.
These rye flatbreads are very tasty both hot and cold. They go well with cheese, vegetables and fish.
I offer a simple recipe for aromatic homemade baked goods - rye flatbreads. They turn out incredibly tasty not only thanks to rye flour, but also to the addition of brewed rye malt. You can serve these flatbreads not only with first courses, but also make sandwiches with them or simply use them as a snack.
The recipe for this simple and tasty bread includes two types of flour - rye and wheat. By the way, rye flour can be used either as wallpaper, seeded or peeled, and use any type of wheat flour. If desired, the blanks for rye flatbreads can not only be greased with egg yolk, but also sprinkled with cumin seeds, flax seeds, coriander, sunflower seeds, or sesame seeds.
(150 grams) (390 grams) (370 milliliters) (1 tablespoon ) (1 piece ) (1 tablespoon ) (1.5 teaspoon) (1.5 tablespoons) (1 teaspoon)
To prepare aromatic rye flatbreads, we need two types of flour (rye and wheat of any kind), water, rye malt, salt, granulated sugar, instant yeast, refined vegetable oil and egg yolk for lubricating the dough. If you do not use the yolk, the cakes will turn out lean (they can be eaten during Lent). You don’t have to use fast-acting yeast - just dry yeast (also 3 grams - that’s a level teaspoon) or pressed yeast (you need 3 times more, that is, 9 grams) will do just fine. Such yeast is not immediately mixed with flour, but is pre-activated in a warm, sweetish liquid for 10-15 minutes.
Rye malt can be added to the dough in two ways: dry and brewed. It is believed that in the second case the finished baked goods are more aromatic, although I didn’t really notice this. So, let's brew the malt. To do this, pour it into a suitable container and fill it with 100 milliliters (taken from the total volume) of boiling water. Mix thoroughly and let cool until slightly warm.
Add salt, sugar and instant yeast. Mix everything thoroughly so that the dry ingredients are evenly distributed throughout the entire volume.
Knead the dough with your hands until the dry ingredients are completely moistened. There is no point in kneading for a long time, since most of the dough contains rye flour (it contains a minimal amount of gluten). It is enough to make the dough homogeneous - it turns out quite sticky and not liquid, it holds its shape. We put the dough in a warm place for 30 minutes, after which we do a light kneading and again in a warm place for another 1 hour. Where is the best place for the dough to ferment and what does a warm place mean? There are several options. First of all, in the oven with the light on (it turns out to be approximately 28-30 degrees - the ideal temperature for fermenting yeast dough). Then cover the bowl with the dough with cling film or cover it with a towel made of natural fabric (linen is best) so that the surface does not become airy and crusty. You can also let the dough ferment in the microwave, in which you first bring a glass of water to a boil. The dough will rise when the door is closed, and the glass will stand there. Then there is no need to cover the bowl with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one accidentally turns on the microwave, otherwise the dough will disappear and there will be no bread.
After 1 hour 30 minutes (fermentation time is a relative concept, you may need more or less), the dough for rye cakes will rise and puff up a little. It's still sticky and riddled with air bubbles.
Do you adhere to a correct and healthy lifestyle? Then you know exactly what you need to start with your diet, for example, replace white bread with rye flatbread. These breads will be both an ideal breakfast and a healthy snack. So, rye flatbreads: a recipe without yeast.
First, let's prepare classic rye flatbreads. The recipe without yeast on kefir is easy to follow, and all the necessary products can be found in your refrigerator. Attention: we will not extinguish the soda first, since kefir will take on this role.
And now meet rye flatbreads: a recipe without yeast with sour cream. If desired, you can add bran to the dough. Show your imagination and make cakes in the form of different figures.
Let's diversify the classic flatbreads and add cottage cheese to the dough. This breakfast is healthy and tasty. By the way, granulated sugar can be replaced with honey. Younger members of the household will especially appreciate such baked goods.
Lenten rye flatbreads are most often prepared without yeast in water. But we will look at a slightly unusual recipe. Its peculiarity is that rosehip decoction will act as a liquid base. And we will add piquant notes to our baked goods with the help of cumin and coriander.
These are not all the ways to prepare rye flatbreads without yeast. So, you can adapt the given recipes for frying bread in a frying pan. Believe me, such baked goods will turn out no less tasty than in the oven.
The recipe for flatbread without yeast involves the use of flour, water and salt, without ingredients of plant or animal origin. For a brighter taste and aroma, butter, eggs and dairy products are added.
Flatbreads without yeast can be prepared with water or kefir
Ingredients
Salt 1 tsp. Vegetable oil 2 tbsp. Boiled water 200 milliliters Flour 3 cups.
There are many options for preparing Uzbek pastries. The flatbreads can be unleavened, rich, or cheesy; I add fillings to them, for example, ham, vegetables or mushrooms. We will prepare the dish according to the classic recipe. These flatbreads replace bread.
For baking you will need a frying pan with a non-stick coating and a thick bottom. Fried flatbreads, unlike those cooked in the oven, are higher in calories, but they are faster to cook and have an appetizing golden brown crust.
Preparation:
The finished cakes are cut into 4 parts and greased with butter until they have cooled. Served as a first course or side dish, eaten with jam and honey.
The dish turns out fluffy because it is cooked with kefir and soda. After spending 15 minutes, you can enjoy crispy flatbreads.
Ingredients:
If desired, after kneading the dough, add sausage or herbs to it.
Preparation:
If you fry the flatbreads with the addition of vegetable oil, they will look like chebureks, just as crispy and crispy. They are eaten with low-fat dishes, such as fresh vegetable salad.
Flatbread in a frying pan is used as a basis for preparing dishes. They wrap a filling, such as onions or mushrooms, then fry and cut into portions. The result is a hearty appetizer that is suitable for a holiday table.
Take care of your health and figure, but can’t imagine your diet without bread? There is a way out of any situation, and this case will not be an exception. An excellent substitute for yeast baked goods made from wheat flour will be rye flatbreads, for the preparation of which no yeast is used. These flatbreads are very healthy, low in calories and incredibly tasty.
Rye flour is used to knead the dough. It is much healthier than wheat and contains many amino acids necessary for the body. During cooking, you can add flax seeds, bran and more to the dough. Such ingredients will make baked goods tastier and healthier.
To prepare the flatbreads we will need:
Cooking time: 50 minutes.
Calorie content per 100 grams: 153 kcal.
Cooking soft rye flatbreads without yeast in a frying pan is carried out in several stages:
Stage 1: All ingredients are mixed into a dough. Due to the sticky texture, it is better to do this with wet hands.
Stage 2: After kneading the dough, roll it into one large ball and leave it under a napkin for 30 minutes.
Stage 3: After the required time has passed, divide the dough into 5 parts. Due to the fact that the dough is very sticky, it is recommended to roll it out using flour.
Stage 4: Each part is rolled out very carefully (the size of the cake should not exceed the size of the frying pan). The resulting flatbread is fried in a frying pan using vegetable oil. If your frying pan has a non-stick coating, then it is not necessary to add oil.
After rolling out, the baked goods become very fragile. For this reason, products must be carried carefully to the frying pan so as not to be damaged. Can be served hot or cooled.
The simplest recipe for such a dish is based on water. To prepare, you will need to prepare the following ingredients:
Cooking time: 60 minutes.
Calorie content per 100 grams: 185 kcal.
From the specified amount of ingredients you will get about 6 pieces. Now let's start preparing lean rye flatbreads without yeast in water:
Wet the kitchen towel thoroughly with water and wring it out. Cover the finished flatbreads with it.
Required ingredients:
Cooking time: 30 minutes.
Number of calories per 100 grams: 107 kcal.
The preparation is simple, so there will be no difficulties.
First you need to mix sour cream and sugar in a bowl, add salt, soda, beat in the eggs and mix all the ingredients thoroughly. Before adding flour, it must be sifted. This will help enrich it with oxygen.
Flour is added in small portions. As a result, the dough should come out soft and not stick to your hands.
The finished dough will need to be divided into small pieces. After this, roll out each piece to 1 cm thick.
The flatbreads are baked in the oven for no more than 25 minutes. The temperature should fluctuate around 180-200 degrees. Ready-made rye flatbreads without yeast with sour cream can be served both cold and hot.
Cooking time: 55 minutes.
Calorie content per 100 grams: 235 kcal.
We prepare, strictly following the proposed recipe for rye flatbreads without yeast on kefir.
First, you need to mix the dry ingredients. Then kefir and oil are mixed. Next, the dry mixture must be added to the liquid mixture. This is done in parts, gradually. When all the ingredients are mixed, we start preparing the dough. It should be sticky. This dough should be left for 20 minutes.
After this time, sprinkle the work surface with flour and place the dough on it using a spatula. Roll it in flour and roll it out to 1 cm thick. The flatbreads are cut out using a regular glass.
Place the flatbreads on a baking sheet lined with parchment paper and pierce them with a fork. Bake in the oven for 15 minutes.
They taste like bread crusts. When serving, you can combine it with cheese.
To make rye flour products tasty, it doesn’t hurt to listen to useful tips for preparing them:
Rye flatbreads without yeast are an excellent substitute for bread. For this reason, serve them accordingly. You can make sandwiches with them, spread them with butter or serve them with soup. Bon appetit!
Each of us at least sometimes wants to pamper ourselves by eating some pastries. However, some girls cannot afford this. This mainly applies to those who are overweight. Yeast dough, used for baking various delicious baked goods, leaves a negative imprint on a girl’s figure. But don't despair.
You can also prepare wonderful dishes from dough without yeast that will not only be tasty, but also healthy for your figure. For example, flatbreads.
In the fight against excess weight, we often simplify our diet, but we really want to treat ourselves to something tasty, and not just healthy. People who follow a diet do not eat rye bread, much less wheat bread, since all of it is produced with yeast, which qualitatively increases body weight. But bread is a necessary component in the daily diet, moreover, if it is baked with water and without the addition of eggs, sour cream and other high-calorie products, then the product is quickly absorbed and acts as a “brush” for the gastrointestinal tract, removing waste and toxins from the body .
How to bake unleavened flatbread
Any baking on gas requires vegetable oil, but in the oven you can bake on a baking sheet sprinkled with flour. Let’s do this so that the cakes without yeast in the oven will turn out to be truly dietary.
To make three flatbreads you will need:
150 gr. coarse rye flour and 2 tbsp. l. wheat;
- 1 glass of low-fat kefir;
- dough baking powder;
- salt and a few drops of vegetable oil.
Cooking method:
Gradually pour kefir into the flour, bringing the dough to a homogeneous mass, add baking soda or baking powder and vegetable oil, add salt and divide the dough into three parts. Preheat the oven to 180°C, roll out the flatbreads into a pancake 1 cm thick, sprinkle them with flour on the bottom and place in the oven for 15 minutes. They will rise, become fluffy, soft, with a brownish crust.
Rye flatbreads
This recipe is good because the product does not go stale for more than a week if the cakes are stored in plastic food containers.
For 4 servings you will need:
2 cups wholemeal rye flour;
- 2 tbsp. l. low-fat sour cream;
- 2 tbsp. l. Sahara;
- 2 eggs and baking soda (1 pinch).
Cooking method:
Place eggs in a container, stir them with sour cream and gradually add flour mixed with baking soda. You should get a stiff dough, which we roll into a sausage, divide it into four equal parts and roll each into a layer with a rolling pin. Bake at 200°C without opening the oven. Rye flatbreads with sour cream without yeast are served cooled.
Uzbek flatbread recipe
Very nourishing and tasty flatbreads according to a simple recipe, which includes:
Flour - 1 kg;
- 50 gr. margarine;
- 1 glass of milk;
- vegetable oil - 2 tbsp. l.;
- salt to taste.
Cooking method:
Flatbread is an important component of the Uzbek table. This type of flatbread is significantly different from the yeast flatbread we are used to, but lovers revere and love them very much. My husband is one of these lovers. The cakes turn out to be much denser and heavier in mass, and have a unique smell and taste. This is a baked goods, but the baked goods are salty. And this, of course, is bread. So familiar and understandable in the East and so exotic in our area.
To prepare flatbreads without yeast, take all the products on the list.
Sift flour, baking powder and salt into a deep bowl. Mix well with your hands until smooth.
Make a well in the center and pour in the milk.
Then add melted butter and melted lamb fat.
Knead soft dough.
Knead the dough well on the table. It is so docile, does not stick to your hands at all, but at the same time, it is very soft, similar to yeast. Cover the dough and let it rest for 15-20 minutes.
Then divide it into three equal parts, mix it in a little again and again let it sit undisturbed for a few minutes. I divided the dough into three parts, but you can make two large cakes. It’s just more convenient for my baking sheet.
Form three identical cakes. The middle in the center needs to be made as flat as possible and pricked with a fork or chekich. Only two cakes fit on the baking sheet, and the third needs to be baked separately. The cakes can be cut with a knife for beauty.
Brush the flatbreads with beaten egg and sprinkle with sesame seeds and nigella. Bake yeast-free cakes in the oven as hot as possible, up to 230-240 degrees, for about 15 minutes. Baking time depends on your oven.
Sprinkle the finished cakes with water and cover with a towel. Let them “rest” for 10 minutes.
Then the flatbreads without yeast can be served with tea, soup or anything else, like bread.