«Уладар» – УП «Борисовский комбинат хлебопродуктов»
The simplest and easiest recipe for flatbreads. They don’t become stale quickly and always smell delicious
Whole grain rye flour
700 g
Kefir with 3,2% fat content
400 g
Baking soda
1 teaspoon
Vegetable oil
2 teaspoons
Salt
to your taste
Take the kefir out of the refrigerator in advance to let it warm up to room temperature
Sift the flour to aerate it, add soda and salt
Create a small well in the center and pour in the kefir and vegetable oil
There’s no need to neutralize the soda with vinegar in this recipe, as it will react with the fermented milk product (kefir)
Knead a soft, elastic dough. Gradually add the flour to avoid overdoing it, as excess flour can make the dough tough
Cover the finished dough with a towel or plastic wrap and place it in a warm spot for 30 minutes
Divide the dough into 4 equal parts. Shape each part into flatbreads no thicker than 1 cm. Prick the entire surface with a fork to ensure even rising
Preheat the oven to 180 degrees Celsius and place the flatbreads on a parchment-lined baking sheet
Bake the flatbreads for about 25–30 minutes until they have a golden brown crust
Serve the flatbreads instead of bread
These rye flatbreads turn out fluffy and delicious. Enjoy your meal! With care for you, UE “Borisovskiy kombinat hleboproduktov”