Yeast-free whey flatbreads
4 servings
75 minutes
Yeast-free flatbreads made with whey are a traditional treat with deep roots in European cuisine. They feature a dense texture, rich aroma of rye flour, and a slight tang from the whey. Caraway adds a spicy warmth, while oat bran contributes subtle nutty notes. These flatbreads are perfect for breakfast or as an accompaniment to soups and salads. Baking without yeast makes them particularly healthy and easy to prepare. The crispy crust and soft, slightly moist crumb create a pleasant contrast, while the traditional baking method preserves the natural flavors of the ingredients. This is an excellent choice for those who appreciate simplicity, healthiness, and rich flavors of homemade bread.
1
Mix wheat and rye flour, bran, salt, and baking soda in a bowl.
- Premium-grade wheat flour: 2 glasss
- Rye flour: 1 glass
- Oat bran: 1 tablespoon
- Salt: 0.5 teaspoon
- Baking soda: 0.5 teaspoon
2
Add the whey and mix. The result is a thick, dark, and quite sticky dough.
- Whey: 2 glasss
3
Spoon the dough into patties on a baking sheet (lightly grease with oil, use a non-stick baking sheet, or place parchment paper), press slightly with fingers, and score the patties with a knife to create lines.
4
Place in an oven preheated to 180-190 degrees for exactly 1 hour.
