Rye Flatbreads Without Yeast in the Oven – An Excellent Step-by-Step Recipe

Source: Saprunova Marina, AdobeStock

Homemade rye flatbreads are a great alternative to bread. Today, we'll prepare them without yeast in the oven – quick, delicious, convenient, and requiring no extra oil. These flatbreads turn out incredibly aromatic and pair well with first courses, appetizers, or as a base for sandwiches. Take note of our step-by-step recipe!

Preparation time: 1 hour.
Servings: 8.

Ingredients

• 250 g rye flour;
• 1 cup water;
• 1 tablespoon vegetable oil;
• 1 teaspoon baking soda;
• 1 teaspoon sea salt;
• sugar or sweetener.

Step-by-step recipe

1. Sift the rye flour and thoroughly mix all the dry ingredients together.
2. Separately mix the water with a tablespoon of vegetable oil and pour into the dry ingredients.
3. Knead a homogeneous dough. It's important that it's slightly sticky to the hands and not too stiff.
4. Wrap the dough in cling film and refrigerate for half an hour.
5. After that, sprinkle the table surface with flour, roll out the dough thinly, and cut out the flatbreads. Flatbreads 5 mm thick will be crispier, and 10 mm thick will be softer.
6. Prick the rye flatbreads with a fork and bake them for approximately 10-15 minutes in the oven at 180 degrees Celsius.