Rye flatbreads: recipes without yeast using kefir, sour cream and rosehip broth. Healthy rye flatbreads: recipe without yeast

17.10.2019

Compound:

150 g wheat flour
390 g rye flour
1.5 tsp. salt
1 tbsp. Sahara
2 tsp dry instant yeast
1 tbsp. mustard oil
2 tsp chopped dry garlic
350 ml. water
for greasing the cakes:
mustard oil
coarse salt

Preparation:

Mix wheat and rye flour, add salt, sugar, yeast, dry garlic. Mix. Add vegetable oil and water. Knead the dough.
Place the dough in a deep bowl and let rise for one hour.
The dough can be kneaded in a bread machine; to do this, you need to put the products in the bread machine mold according to the instructions, set the “Rye” program, “Dough” mode.
Divide the risen dough into balls. Shape each ball into a flat cake.
Place the tortillas on a baking sheet sprinkled with flour.
Using a sharp knife or blade, score each tortilla.
Place the mold in a warm place (for example, in a switched-off oven under a light bulb) for 30 minutes.
After this, take out a baking sheet with flatbreads, grease each vegetable oil and sprinkle coarse salt on top.
Place the baking sheet in the oven preheated to 240 degrees. Bake for 10 minutes with steam (steam can be created by placing a cup of hot water in the oven). After this, reduce the heat to 200 degrees and bake for another 20 minutes.
Ready rye flatbreads Remove from pan and cool on a wire rack.

RECIPE TWO

COMPOUND:

2 cups rye flour; 0.5 tsp soda; 200 gr. margarine without animal fats;
2 tbsp. l. Sahara; 3 tbsp. oatmeal that does not require cooking; 3 tbsp. water;
a pinch of salt; 1 tsp caraway seeds (more is possible).

To begin, fill in oatmeal water, let them stand and swell aside.

Meanwhile, we mix flour, sugar, salt and cumin in a large dish. Add soda slaked with vinegar, sour cream or lemon juice. We also put softened oatmeal there.

Melt the margarine, pour it into a dish with the flour mixture and knead the dark, dark buttery dough.

Line the baking sheet with foil to avoid cleaning difficulties. Roll the dough into lumps, flatten them and place them on a baking sheet. You don’t have to show off and prick the flatbreads with a fork a couple of times. You can draw a grid with a knife. Or you can even draw funny faces!

After 15 minutes, we take our flatbreads out of the oven and (who is not vegan, can grease the tops of the flatbreads with butter at this stage) cover with a napkin for a couple of minutes. The fragrant rye flatbreads with cumin are ready, and we, in turn, are ready to laugh until we drop! Right? Bon appetit!

RECIPE THREE

Compound:

based on 1 glass = 200 ml.

1.5 tbsp. wheat flour
1.5 tbsp. rye flour
2 tbsp. bran
2 tbsp. vegetable mustard oil
1.5 tbsp. Sahara
7 gr. salt
1 tbsp. cumin
4 gr. yeast
260 ml. water
Preparation:
Excellent bread buns that are well suited for main courses and sandwiches.
Easy to make - eaten quickly!!!
Add sugar and vegetable oil to the water.
Mix flour with yeast, salt, caraway seeds and bran.
Mix flour with liquid and knead the dough. The dough will stick to your hands a little, because... It contains rye flour, so don’t add too much flour when kneading the dough.
Ready dough grease with vegetable oil, put in a cup and cover with a towel. Place the cup in a warm place and let it rise for about an hour.
The dough can also be kneaded in a bread machine. To do this, add the products according to the instructions and turn on the “Rye” program, “Dough” mode.
Divide the dough into small equal parts.
Each piece needs to be shaped into a bun.
To do this, take a piece and give it the shape of a flat cake.
Next, use your fingers to fold the edges of the cake toward the center.

Turn the buns over, seam side down, cover the top with your palm and begin rolling the ball of dough. It turns out to be a neat bun.

Do the same with the remaining dough.

Brush each bun with water and sprinkle with sesame seeds.
Using a sharp knife or blade, make a shallow cut on top of the bun.
Place the buns in the switched off oven under the light for 40 minutes.

When the buns are ready, preheat the oven to 220 degrees, place a cup of warm water on the bottom pan.

Place the baking sheet with the buns in the oven. Bake for 10 minutes. Then take out the water and reduce the temperature to 180 degrees. Bake for another 20 minutes. Cool the finished buns on a wire rack.

Rye flatbreads

Rye flatbreads go well with various soups and main courses. Baking these flatbreads is not at all difficult. They are soft and tasty. I offer a recipe for making flatbreads from rye flour that any beginner can prepare.

Products:

Rye flour - 1.5 (one and a half) cups
Wheat flour - 1 cup
Warm water or milk - 1 glass
Vegetable oil - 2 tbsp. spoons
Salt - 0.5 tbsp. spoons
Yeast - 1 teaspoon

Preparation:

Mix sifted rye flour, wheat flour and yeast in one bowl. In another bowl, dilute warm water or milk with vegetable oil and salt. Pour the liquid mixture into the flour in a stream. Knead the dough. If necessary, add a little flour. Knead the dough very well.

Your dough should be soft and not stick to your hands. Place the dough in a greased bowl, cover with film and leave to rise in a warm place for 2 hours. During the rise, the dough needs to be kneaded once.

Divide the finished dough into 4 parts, shape them into a bun, place them on a greased baking sheet, form the dough into mini-cakes, and make holes in the center of the cakes with a fork. Sprinkle sesame seeds into the middle of the tortillas, brush the tops of the tortillas with water and leave them on the baking sheet for another 30 minutes.

Bake in a preheated oven at 180 degrees, 20-30 minutes, until done.
Cool the hot cakes a little by wrapping them in a clean, dry towel.

Rye flatbreads are ready.

Rye flatbreads

From 1.5 glasses of warm water, a packet of yeast, salt, 2 tbsp. spoons of sugar, 1 teaspoon of baking powder, 2 handfuls of bran and rye flour, knead the dough. You will need as much flour as the dough will take; it should be stiff and not stick to your hands. Take a deep bowl and generously grease it with vegetable oil. Roll the dough into a ball and place in the prepared bowl. Leave the dough in a warm place for 1-1.5 hours. After the dough has doubled in volume, form balls from it and flatten them slightly to make a flat cake. Place the flatbreads on a baking sheet greased with vegetable oil and place in a warm place for 20 minutes to proof. Then bake the flatbreads in an oven preheated to 180 degrees until cooked. Check readiness with a sharp knife or toothpick.

The finished flatbreads need to be greased with salt water, covered with a towel and allowed to cool. The flatbreads can be eaten with soup, or you can spread them with butter and eat them with sweet tea.

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.

Ingredients:

(150 grams) (390 grams) (370 milliliters) (1 tablespoon) (1 piece) (1 tablespoon) (1.5 teaspoon) (1.5 tablespoons) (1 teaspoon)

Cooking the dish step by step with photos:

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 greasing the preparations. 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) is perfect. 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 minimum quantity gluten). It is enough to make the dough homogeneous - it turns out quite sticky and not liquid, it holds its shape. Place the dough in a warm place for 30 minutes, then lightly knead it and put it back 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 tighten the bowl with the dough cling film or cover 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.

Stick to the right things and healthy image life? Then you know exactly what you need to start with your diet, for example, replace white bread rye flatbreads. These breads will be both an ideal breakfast and a healthy snack. So, rye flatbreads: a recipe without yeast.

Tender and soft flatbreads made from rye flour

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.

Compound:

350 ml kefir;
2 tbsp. sifted rye flour;
1 tsp. soda;
1 tsp. refined sunflower oil;
salt.

Preparation:

Delicious quick flatbreads

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.

Compound:

250 ml sour cream;
3 eggs;
2 tbsp. l. granulated sugar;
0.5 kg rye flour;
¼ tsp. salt;
¼ tsp. soda

Preparation:

First of all, combine sour cream with granulated sugar. Add soda and salt, as well as eggs.

Stir until the mixture has a homogeneous consistency.
Sift the flour and add it in small portions to the egg-sour cream mixture. If you decide to add bran, add it to the already sifted flour.
Knead the base until it becomes elastic. The finished dough should not stick to your hands.

Then we divide the base into equal pieces, roll them into flat cakes with a thickness of 1 cm. You can give them any shaped shape if desired.
Bake the cakes for about twenty minutes at a temperature threshold of 190 degrees.

Cooking option with cottage cheese

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.

Compound:

350 g rye flour;
150 ml kefir;
200 g cottage cheese;
1 tsp. salt;
1 tsp. soda;
1 tsp. granulated sugar;
1 tbsp. l. vegetable oil.

Preparation:

First of all, grind the cottage cheese through a sieve. Then combine it with kefir and vegetable oil. Let's mix.
Add granulated sugar and salt to the curd mass and mix again.
Sift the flour and mix with soda.
Add flour to the kefir-curd mixture and knead the base for the flatbreads.
Cover the container with the dough with a kitchen towel and leave for half an hour.
After the specified time has passed, roll out the base into a layer with a thickness of 6-7 mm.
Using a glass, cut out cakes from the dough. You can also cut out rectangles or diamonds.
Line a baking sheet with parchment and lay out the pieces. Prick them on top in several places with a fork.
Bake the cakes for twenty minutes at a temperature of 200°.

Lenten baking for every day

Lenten rye flatbreads are most often prepared without yeast in water. But we'll look a little 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.

Compound:

2 tbsp. rye flour;
1 tbsp. rosehip decoction;
2 tbsp. l. vegetable oil;
½ tsp. soda;
1 tbsp. l. freshly squeezed lemon juice;
2 tbsp. l. buckwheat honey;
½ tsp. salt;
1 tbsp. l. caraway;
1 tbsp. l. coriander

Preparation:

To mix the base, we need to combine the sifted flour with the rosehip broth and mix.
Now add salt, coriander, vegetable oil, soda and lemon juice to the dough.
Knead the base for at least ten minutes until you get a homogeneous mass.

We wet our hands with water and begin to form the cakes, tearing small pieces from the dough.

Place them on a baking sheet lined with parchment paper greased with vegetable oil.

Sprinkle the flatbreads with cumin on top and bake in the oven for 25-30 minutes at a temperature of 180°.

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.

In the fight against overweight We often simplify our diet, but we really want to treat ourselves to something tasty, not just healthy. People who are on a diet do not consume rye, and even more so wheat bread, since it is all produced with yeast, which qualitatively increases body weight. But bread is a necessary component in 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:

Flatbread without yeast in the oven 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 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:

Flatbread without yeast in the oven. 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 out 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 filling and tasty flatbreads simple recipe which includes:

- flour - 1 kg;
- 50 gr. margarine;
- 1 glass of milk;
- vegetable oil - 2 tbsp. l.;
- salt to taste.

Cooking method:

First, warm the milk to room temperature and add salt and margarine previously melted over the fire.

Sift the wheat flour and gradually begin kneading the dough until it turns out without lumps.

In order for the cake to become porous, the dough should stand for 30-40 minutes, then roll out 8 balls from the mass and leave them again on the work table for 20 minutes.

The layers of Uzbek flatbread should be thin, about 5 mm. The cake needs to be kneaded thoroughly before you start rolling it out. They are baked at 180°C for 15 minutes.

The top will be golden brown, the cakes will rise 3-4 times and will be fluffy and porous due to the addition of margarine and milk.

To avoid greasing the baking sheet with vegetable oil, the products can be rolled out directly on parchment and baked on it.

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.

Number of servings: 3
Preparation time: 30 minutes
Cooking time: 3 minutes

Recipes for pancakes in a frying pan without yeast

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 quicker to cook and have an appetizing golden brown crust.

Preparation:

Sift the flour and mix with salt.
Add water.
Knead the dough like you would for dumplings.
At the end of kneading, add vegetable oil.
Leave for 20 minutes.
Roll the dough into a sausage shape and cut into pieces up to 2 cm thick.
Roll each part into a thin layer and fry on both sides until golden brown. Add vegetable oil to the frying pan only for the first flatbread. Fry the flatbread on the first side with the lid closed, then turn it over and cook with the lid open.

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.

Cheese cakes without yeast

The dish turns out fluffy because it is cooked with kefir and soda. After spending 15 minutes, you can enjoy crispy flatbreads.

Ingredients:

2 stacks wheat flour;
1 stack kefir;
150 g hard cheese;
0.5 tsp. sugar, salt and soda.

If desired, after kneading the dough, add sausage or herbs to it.

Preparation:

Heat kefir to 38˚C.
Pour sugar, salt and soda into it. Leave for 5 minutes.
Grate the cheese, mix with flour and add to the kefir mass.
Knead the dough with your hands for 3 minutes.
Divide the mass into 5 parts, form each into a cake.
Fry on both sides for 2-3 minutes. under a closed lid.

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 cooking. They wrap fillings, 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.

Step by step recipe

To prepare the flatbreads we will need:

250 grams of rye flour;
100 ml water;
40 ml of any vegetable oil;
1 tsp. salt;
a large handful of dry paprika;
1 tsp. spicy herbs;
a handful of green onions.

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 best 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.

Recipe for yeast-free rye flatbreads on water

The simplest recipe for such a dish is based on water. To prepare, you will need to prepare the following ingredients:

200 grams of flour;
1 pinch of salt;
40 ml refined vegetable oil;
150 ml water.

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:

Sift the flour, make a small hole in it and pour in water (it is recommended to take water at room temperature), vegetable oil and salt.
Gently knead the dough for 7 minutes (it’s convenient to do this in a bowl). It should be tight and not stick to your hands.
After finishing kneading, cover the dough with film or put it in a plastic bag. Leave the dough for 20-25 minutes.
When the time is up, divide the dough into several parts. The size is determined visually. It depends on the size of the pan in which the tortillas will be fried.
Roll out each piece with a rolling pin. Its thickness should not exceed 2 mm.
Before cooking, heat the frying pan well and place the flatbread on it. It is not necessary to add oil. The flatbread is fried on both sides for about 10 seconds and placed in a separate bowl.

Wet the kitchen towel thoroughly with water and wring it out. Cover the finished flatbreads with it.

Recipe without yeast with sour cream

Required ingredients:

250 grams of sour cream;
2 tbsp. l. Sahara;
3 eggs;
500 grams of rye flour (a little less may be needed);
0.25 tsp. salt;
1 pinch of soda.

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.

olive oil, whole coriander - 1 tsp each.

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 turn the dough onto it using a spatula. Dip 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:

To completely bake the cakes, place a container of water on the bottom of the oven;
the upper surface of the product must be cut with a cross or pierced with a fork;
to make the cakes loose, you can use special baking powder;
to enhance the taste and benefits, it is recommended to add coriander, bran, sesame seeds to the dough, and sprinkle the surface of the product with flaxseeds;
If you fry products, you should choose a thick-walled frying pan.

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 bakery products, 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.

Compound:

Wheat flour - 150 g
Coarse flour - 80 g
Baking powder - ¾ tsp.
Cinnamon - ¼ tsp.
Butter - 10 g
Honey - 30 ml
Milk - 125 ml
Salt - ¼ tsp.

Preparation:

Mix flour, baking powder, cinnamon, salt and soda. To the resulting mixture add butter, which must first be melted, milk and honey. All this needs to be mixed and the dough thoroughly kneaded. The dough will be sticky, but do not forget that all its ingredients must be mixed very thoroughly.
You need to take a board and sprinkle it with flour, then place the previously obtained dough on the prepared board. Now you need to roll out the dough with a rolling pin to such an extent that the thickness of the dough sheet is about 2 cm. Before rolling, do not forget to wet the rolling pin in water, otherwise the dough will stick to it.
You will have to form flat cakes from the resulting sheet of rolled out dough. To do this, you need to cut out circles or ovals from the dough layer, which will be about 5 cm in diameter.
The oven for baking such cakes should be heated to 220˚C. The prepared cakes should be placed in a preheated oven and kept in it for about 15 minutes. When you take the tortillas out of the oven, let them cool slightly and you are ready to eat them.

Compound:

Kefir - 200-300 ml
Wheat flour - 2-3 tbsp (for adding 1 tbsp)
Soda - 1 tsp.
Salt - 1 tsp.
Sugar - 1 tsp.
Egg - 1 piece
Cumin, red pepper, basil

Preparation:

Take all the dry ingredients and mix them in a bowl. Then pour the resulting mixture into kefir. Everything must be mixed, first using a spoon, and then stirring with your hands.
You should have a soft, thick dough that sticks to your hands a little.
Roll the resulting dough into a strip and divide it into pieces. Each piece needs to be rolled out with a rolling pin to a very thin pancake. The pancake can take absolutely any shape.
The flatbreads need to be baked in a frying pan for a short time, using medium heat. Fry them on both sides.
While the tortillas are hot, you can brush them with butter. You need to store them in a container with a lid, or cover the container in which they are located with plastic or cling film. In such conditions, this wonderful culinary product can be stored for a long time.

Compound:

Rye flour - 2 tbsp.
Sugar - 2 tbsp.
Eggs - 2 pcs
Sour cream - 2 tbsp.
Soda - 0.5 tsp.
Cardamom or other seasoning

Preparation:

Make a stiff dough from the above ingredients. From it you will need to fashion cakes about 1 cm thick. Place the formed cakes on a baking sheet prepared in advance.
The oven needs to be preheated to 180˚C. At this temperature, bake the cakes for about 20-25 minutes. After removing the tortillas from the oven, let them cool slightly.

Compound:

Wheat flour - 1.5 kg
Flour (for sprinkling) - 50 g
Margarine - 40 g
Milk - 170 ml
Salt - 10 g
Vegetable oil - 10 ml

Preparation:

Take milk and dissolve salt in it. Place margarine there, which must first be melted. Add flour to the resulting mixture and knead the dough. The dough should be allowed to stand for about 30-40 minutes.
Divide the dough into equal pieces, weighing approximately 230 g, and roll them into balls. The resulting dough balls also need to rest for about 20-25 minutes.
Roll each ball into a flat cake. The thickness of the cake should be about 3-5 mm.
Place the tortillas in the oven and bake until done.

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 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:

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:

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:

First, warm the milk to room temperature and add salt and margarine previously melted over the fire.
Sift the wheat flour and gradually begin kneading the dough until it turns out without lumps.
In order for the cake to become porous, the dough should stand for 30-40 minutes, then roll out 8 balls from the mass and leave them again on the work table for 20 minutes.
The layers of Uzbek flatbread should be thin, about 5 mm. The cake needs to be kneaded thoroughly before you start rolling it out. They are baked at 180°C for 15 minutes.
The top will be golden brown, the cakes will rise 3-4 times and will be fluffy and porous due to the addition of margarine and milk.
To avoid greasing the baking sheet with vegetable oil, the products can be rolled out directly on parchment and baked on it.

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 flatbreads are 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.

The yeast-free flatbreads can then be served with tea, soup, or whatever you like, just like bread.