John Myers
Rye Crisps – Flat Cakes
The perfect rye crisps – flat cakes recipe with a picture and simple step-by-step instructions.
to sprinkle
- Spelled flour for dusting
- Water according to package instructions
- 1 Eßl. Oil
- Pepper, salt, crushed fennel seeds
- Pumpkin seeds, sesame and flax seeds, sunflower seeds,
- Coarse salt, black cumin, fresh rosemary, cheese and much more.
- Prepare the dough according to the instructions on the packet, add additional spices and oil. Knead well and let rise for at least 1 hour. Divide into portions, shape into balls and roll out and leave to rise for another 10 minutes on a well-floured surface.
- Preheat the oven in between (it can also be done on the baking sheet – I baked it on the pizza stone – it works faster) so you may have to add some baking time on the sheet, which has to be put in the cold oven and slowly heated up .
- Baking times are always relative – it always depends on the oven. With mine, I can never stick to the specified baking time.
- Pinch the flatbreads with water and sprinkle with the grains / spices / herbs / cheese (depending on your taste). Bake on the stone (tray). If you want to enjoy them fresh from the oven, they can also be a little soft. If you want to eat the flatbreads later, they should be baked really hard and stored in a tin can.
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