Lenten honey-rye flatbreads
3 servings
20 minutes
With buckwheat honey, caraway and coriander, these rough, uneven dark flatbreads are not too sweet, but very aromatic, and taste like suddenly hardened mead. The secret ingredient inside is rosehip infusion, which not only interestingly emphasizes the sourness of the rye dough, but also helps to boost the immune system in the spring.
1
Add salt, baking soda, coriander, and cumin to the flour.
- Salt: 0.5 teaspoon
- Baking soda: 0.5 teaspoon
- Ground coriander: 1 tablespoon
- Caraway: 1 tablespoon
2
Pour oil, honey, and lemon juice into the rosehip broth, mix everything, add to the flour, and knead the dough.
- Rosehip decoction: 1 glass
- Vegetable oil: 2 tablespoons
- Buckwheat honey: 2 tablespoons
- Lemon juice: 1 tablespoon
3
Cut small pieces from the dough and shape them into patties with wet hands, placing them on baking paper greased with vegetable oil.
- Vegetable oil: 2 tablespoons
4
Make shallow diamond-shaped cuts on top with a knife, sprinkle lightly with cumin, and bake at 190 degrees for 10-15 minutes.
- Caraway: 1 tablespoon
5
Place the ready flatbreads in a dry pot, cover them with a lid, and let them cool a bit.
