Rye flatbreads without yeast on water, sour cream, kefir: recipes

Recipe for ordinary flatbreads

To prepare flatbreads with instant yeast using rye flour you will need:

4 g yeast (dry);
50 g pure sugar;
1 raw fresh egg;
1 tsp baking powder (without slide);
60 ml water;
70 g wheat flour;
3500 g rye flour;
150 g butter (butter);
Salt.

In a bowl with pre-heated water, stir the sugar until completely softened and add the yeast, then, stirring, add the wheat flour. After mixing the dough well, you should leave it in a warm room so that it can rise.

Melt the butter over low heat. Rye flour is sifted in a separate bowl, and then an egg is beaten in another bowl. After the dough has risen, you need to pour in sugar and a spoonful of baking powder, add salt by eye, then mix and pour into a bowl with flour. Mix the butter and raw egg into the same container. You can leave a little butter for kneading the dough and some egg mass for the golden blush of the flatbreads.

They begin to knead the dough with a spoon or hands, and then, with oiled hands, transfer it to the table. When the dough becomes smooth and stops sticking to your fingers, you need to place it in a suitable container and cover with a towel for 15 minutes.

After a certain time, you should take the dough out onto the table again, divide it into small equal parts, press it with your hand, giving it a flat, round shape. After this, place the pieces on a greased baking sheet and bake for half an hour at 180 degrees.

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Brush each bun with water and sprinkle with sesame seeds. Using a sharp knife or blade, make a shallow cut on top of the bun. Place the buns in the switched off oven under the light for 40 minutes.

When the buns are ready, preheat the oven to 220 degrees, place a cup of warm water on the bottom pan.

Place the baking sheet with the buns in the oven. Bake for 10 minutes. Then take out the water and reduce the temperature to 180 degrees. Bake for another 20 minutes. Cool the finished buns on a wire rack.

Rye flatbreads

Rye flatbreads go well with various soups and main courses. Baking these flatbreads is not at all difficult. They are soft and tasty. I offer a recipe for making flatbreads from rye flour that any beginner can prepare.

Products:

Rye flour – 1.5 (one and a half) cups Wheat flour – 1 cup Warm water or milk – 1 cup Vegetable oil – 2 tbsp. spoons Salt - 0.5 tbsp. spoons Yeast – 1 teaspoon

Preparation:

Mix sifted rye flour, wheat flour and yeast in one bowl. In another bowl, dilute warm water or milk with vegetable oil and salt. Pour the liquid mixture into the flour in a stream. Knead the dough. If necessary, add a little flour. Knead the dough very well.

Your dough should be soft and not stick to your hands. Place the dough in a greased bowl, cover with film and leave to rise in a warm place for 2 hours. During the rise, the dough needs to be kneaded once.

Divide the finished dough into 4 parts, shape them into a bun, place them on a greased baking sheet, form the dough into mini-cakes, and make holes in the center of the cakes with a fork. Sprinkle sesame seeds into the middle of the tortillas, brush the tops of the tortillas with water and leave them on the baking sheet for another 30 minutes.

Bake in a preheated oven at 180 degrees, 20-30 minutes, until done. Cool the hot cakes a little by wrapping them in a clean, dry towel.

Rye flatbreads are ready.

Rye flatbreads

From 1.5 glasses of warm water, a bag of yeast, salt, 2 tbsp. spoons of sugar, 1 teaspoon of baking powder, 2 handfuls of bran and rye flour, knead the dough. You will need as much flour as the dough will take; it should be stiff and not stick to your hands. Take a deep bowl and generously grease it with vegetable oil. Roll the dough into a ball and place in the prepared bowl. Leave the dough in a warm place for 1-1.5 hours. After the dough has doubled in volume, form balls from it and flatten them slightly to make a flat cake. Place the flatbreads on a baking sheet greased with vegetable oil and place in a warm place for 20 minutes to proof. Then bake the flatbreads in an oven preheated to 180 degrees until cooked. Check readiness with a sharp knife or toothpick.

The finished flatbreads need to be greased with salt water, covered with a towel and allowed to cool. The flatbreads can be eaten with soup, or you can spread them with butter and eat them with sweet tea.

Recipe for yeast-free flatbreads

Many people wonder about the calorie content of rye flatbreads. Is it possible to lead a healthy lifestyle and monitor your weight by eating various baked goods? The answer is yes! Just not any, but a certain one.

Lean rye flatbreads without yeast can be consumed by everyone - those losing weight, and even those who are on a special diet necessary to treat poisoning.

The recipe for rye flatbreads without yeast is quite simple.

Here's what you need to make a low-calorie baking recipe without yeast in the oven:

300 g finely ground rye flour;
1 full glass of purified water;
2 tbsp. l. honey (liquid);
14 lemons;
1 tsp. dry soda;
2 tbsp. l. oils (raf.);
1 tbsp. coriander;
1 tbsp. l. cumin or anise;
Salt.

How to make rye flatbreads without yeast

Squeeze lemon juice into a small bowl with liquid honey, pour in purified oil, after which the mixture is diluted with heated water. Flour along with soda is sifted through calico into a separate large bowl, into which coriander and a level tablespoon of cumin are poured, salt is added.

Gradually pour the contents of the bowl with honey into the container with flour, kneading the dough. Divide the finished dough into equal parts with wet hands so that it does not stick to the skin so much. The formed cakes are laid out on parchment paper on a baking sheet.

The remaining cumin is poured onto the preparations as a decoration. You can also apply square notches with a knife. The cakes are baked at 180 degrees for half an hour, if the workpieces were not very thick. As a dietary dinner, yeast-free flatbreads made from rye flour can be served with cottage cheese products.

How to make rye flatbreads without yeast

Take care of your health and figure, but can’t imagine your diet without bread? There is a way out of any situation, and this case will not be an exception. An excellent substitute for yeast baked goods made from wheat flour will be rye flatbreads, for the preparation of which no yeast is used. These flatbreads are very healthy, low in calories and incredibly tasty.

Rye flour is used to knead the dough. It is much healthier than wheat and contains many amino acids necessary for the body. During cooking, you can add flax seeds, bran and more to the dough. Such ingredients will make baked goods tastier and healthier.

Ingredients	Quantity
rye flour -	250 g
water -	100 ml
any vegetable oil -	40 ml
salt –	1 tsp.
dry paprika -	big handful
spicy herbs -	1 tsp.
Cooking time: 50 minutes	Calorie content per 100 grams: 153 Kcal

Cooking soft rye flatbreads without yeast in a frying pan is carried out in several stages:

Stage 1: mix all the ingredients into a dough. Due to the sticky texture, it is best to do this with wet hands.

Stage 2: after kneading the dough, roll it into one large ball and leave it under a napkin for 30 minutes.

Stage 3: after the required time, divide the dough into 5 parts. Due to the fact that the dough is very sticky, it is recommended to roll it out using flour.

Stage 4: each part is rolled out very carefully (the size of the cake should not exceed the size of the frying pan). The resulting flatbread is fried in a frying pan using vegetable oil. If your frying pan has a non-stick coating, then it is not necessary to add oil.

After rolling out, the baked goods become very fragile. For this reason, products must be carried carefully to the frying pan so as not to be damaged. Can be served hot or cooled.

How to bake Finnish flatbreads

Finnish flatbreads are famous for their speed of preparation. The recipe will be relevant for any feast. When making baked goods, you can use various spices and experiment with taste. The treat can be served either hot, straight from the oven, or cold - the flatbreads will be quite aromatic, airy and very tasty any time you serve them. To bake Finnish rye flatbreads you need the following ingredients:

150 g rye flour (any grind);
250 ml unflavored yogurt;
2 tsp. liquid honey;
1 tsp. salt (fine);
1 tsp. quicklime soda with vinegar;
1 tbsp. l. vegetable or refined oil.

Prepare flatbreads at home as follows:

Place salt, sifted flour and dry soda in one container. Mix them well and add to the whipped yogurt in a separate bowl.
In a common bowl, knead a thick dough, wrap it in cling film or plastic and leave to rest for half an hour. If possible, the dough can be kneaded in a bread machine.
Generously flour the table, then place a lump of dough on it and roll it out with a rolling pin to a small thickness.
Place the cut out flatbreads on a baking sheet.
Before baking, the pieces can be decorated by pricking each of them several times with a fork.
Place the baking sheet in an oven preheated to 240 degrees for a quarter of an hour.

Cheese cakes without yeast

The dish turns out fluffy because it is cooked with kefir and soda. After spending 15 minutes, you can enjoy crispy flatbreads.

2 stacks wheat flour;
1 stack kefir;
150 g hard cheese;
0.5 tsp. sugar, salt and soda.

If desired, after kneading the dough, add sausage or herbs to it.

Heat kefir to 38˚C.
Pour sugar, salt and soda into it. Leave for 5 minutes.
Grate the cheese, mix with flour and add to the kefir mass.
Knead the dough with your hands for 3 minutes.
Divide the mass into 5 parts, form each into a cake.
Fry on both sides for 2-3 minutes. under a closed lid.

If you fry the flatbreads with the addition of vegetable oil, they will look like chebureks, just as crispy and crispy. They are eaten with low-fat dishes, for example, with fresh vegetable salad.

Flatbread in a frying pan is used as a basis for preparing dishes. They wrap a filling, such as onions or mushrooms, then fry and cut into portions. The result is a hearty appetizer that is suitable for a holiday table.

Flatbread recipe in a frying pan

Another interesting recipe is making fried tortillas. This dish is best served with various soups or borscht. In order to prepare baked goods in a frying pan, you will need the following ingredients:

1.5 cups rye flour;
1 glass of wheat flour;
2 tbsp. l. oils (raf.);
1 tsp. instant yeast;
1 glass of filtered clean water;
1 tsp. crushed salt.

It is necessary to sift rye and wheat flour into a separate deep bowl. Add yeast there and mix them thoroughly. In another bowl, mix heated salted water with oil, then gradually pour the mixture into the bowl with flour, kneading the dough little by little. If the proportions have been followed correctly, the dough should not stick too much to your palms.

The next step is to grease the bowl with a piece of butter, then transfer the prepared dough into it and cover it with a cloth for 2 hours until it rises. Then lower it manually once.

As soon as the dough has risen twice, you can start making the dough. The finished dough is divided into several equal parts, pressed down with your hand, forming round cakes. Fry the workpieces in a heated frying pan over low heat on both sides until a golden crust appears. For better and faster frying, it is recommended to pierce the flatbreads with a fork several times, decorating the dish.

Tender and soft flatbreads made from rye flour

First, let's prepare classic rye flatbreads. The recipe without yeast on kefir is easy to follow, and all the necessary products can be found in your refrigerator. Attention: we will not extinguish the soda first, since kefir will take on this role.

Compound:

350 ml kefir;
2 tbsp. sifted rye flour;
1 tsp. soda;
1 tsp. refined sunflower oil;
salt.

Preparation:

Let's prepare all the products we need so that we don't get distracted while baking the flatbreads.
In one container, combine kefir with sunflower oil, and in another, sifted flour with salt and soda. Attention: you may need a little less or more flour. It depends on what kind of kefir you use. So, if you take a product with 1% fat content, you will need about 2.5 tbsp. flour.
Read also: Kisses cookies - step-by-step recipes on how to make delicious homemade cookies
Make a small well in the bowl with the dry ingredients and add the liquid mixture into it.
Mix the base for the cakes. It should be soft.
Divide the dough into four equal parts, and then roll each of them into a flat cake. The ideal thickness of the cakes is one centimeter.
We make shallow punctures on top of the flatbreads with a fork.
Bake rye flatbreads for twenty-five minutes at a temperature of 180 degrees.

Recipe for flatbreads made with three percent kefir

Baked goods made with kefir are twice as tender. Only this recipe takes a little more time. To prepare fluffy kefir cakes you will need:

250-300 g rye flour of any grind;
1 full glass of 3 percent kefir;
1 tbsp. l. oils (raf. or vegetable);
1 tsp. dry quicklime soda;
1 tbsp. l. any salt;
1 tbsp. l. refined sugar;
sesame for decoration;
add spices for taste if desired.

How to bake rye flatbreads:

First of all, you should thoroughly sift the flour in a deep bowl, into which you then pour sugar, fine salt and quicklime soda. Mix the oil into the heated kefir until it is completely dissolved. Pour the resulting liquid into a bowl with flour and stir thoroughly.

Before you start kneading the dough with your hands, you need to lubricate them with oil or water. If the finished dough sticks too much to the skin of your hands, you can add more flour to your work surface. Next, roll out the dough with a rolling pin to a certain thickness of 1 centimeter and cut out rounded pieces.

Place the formed cakes on a baking sheet lined with foil or parchment, which can be sprinkled with herbs and sesame seeds if desired. To prevent the cakes from cracking during baking and bake better, they are pierced in several places with a fork or toothpick. The dish is ready after 15 minutes of baking at 220 degrees.

Recipe without yeast with sour cream

Required ingredients:

250 grams of sour cream;
2 tbsp. l. Sahara;
3 eggs;
500 grams of rye flour (a little less may be needed);
0.25 tsp. salt;
1 pinch of soda.

Cooking time: 30 minutes.

Number of calories per 100 grams: 107 kcal.

The preparation is simple, so there will be no difficulties.

First you need to mix sour cream and sugar in a bowl, add salt, soda, beat in the eggs and mix all the ingredients thoroughly. Before adding flour, it must be sifted. This will help enrich it with oxygen.

Flour is added in small portions. As a result, the dough should come out soft and not stick to your hands.

The finished dough will need to be divided into small pieces. After this, roll out each piece to 1 cm thick.

The flatbreads are baked in the oven for no more than 25 minutes. The temperature should fluctuate around 180-200 degrees. Ready-made rye flatbreads without yeast with sour cream can be served both cold and hot.

Read how to cook pancakes with chicken and mushrooms - in our article you will find step-by-step recipes.

The recipe for chicken chicken with mushrooms is a delicious and aromatic pastry that you can please your family with.

Read how to prepare aromatic apples in batter - this is a healthy and tasty dessert.

Raisin scones recipe

Raisins are one of the most common foods added to baked goods. In order for dried grapes to be tender, they must be washed with boiling water and then left for a while in a bowl of cold water. All you need to make raisin scones is:

1 cup rye flour of any grind;
2 tbsp. l. honey;
2 tbsp. l. homemade milk;
1 raw egg;
1 yolk;
50 g butter (butter);
Half a glass of raisins;
Salt;
Sesame seeds.

First, heat a piece of butter until it becomes liquid, and then add 2 tablespoons of honey to it, stirring the mixture well. In a separate bowl, beat the egg and fresh milk, pour into a container with butter. Add raisins there and sift flour in portions. The dough will be sticky and elastic. As soon as it is ready, you need to wrap the dough in film and put it in the refrigerator for half an hour.

Cover a baking sheet with foil. On a well-floured work surface, roll out the dough with a rolling pin and cut out future flat cakes with a mold. Place the pieces on a baking sheet and brush them with pre-prepared egg yolk or butter for a golden crust, then sprinkle the cakes with sesame seeds as decoration. You should leave a container of water at the bottom of the oven. The cakes should be baked at 180-200 degrees for half an hour. Serve rye flatbreads with cottage cheese.

With ham and cheese

Kefir cakes filled with ham and cheese are very tasty and nutritious. For more flavor, the ham can be lightly fried.

Ingredients:

260 ml kefir;
340 g flour;
½ tsp each soda, sweet sand and salt;
two tsp. vinegar;
230 g each of cheese and ham.

Cooking method:

Quench the soda with vinegar and add it to kefir. Also mix the fermented milk drink with sweet and salty granules, half the grated cheese and flour.
Divide the dough into three to four parts, and make a flat cake from each portion. Place the filling of chopped ham and grated cheese, pinch the edges on top and flatten the workpiece again.
Fry the tortillas in heated oil on both sides.

Recipe for baking flatbreads according to GOST

If you want your flatbread to resemble GOST baked goods in its taste, add anise seeds to it and you will achieve the desired result.

To do this, the anise must be thoroughly crushed in a mortar.

The following ingredients will be useful for this recipe:

3 tbsp. l. any sour cream with a high percentage of fat content;
3 raw eggs;
4 tbsp. l. oils (plant);
300 g rye flour (finely ground);
1 tsp. quicklime soda with vinegar;
1 tsp. anise;
Salt;
Sugar.

First, sift the flour into a common bowl. Then sprinkle the anise seeds with salt and mash them a little with a spoon, then add them to the flour. There you need to pour dry soda, a teaspoon of sugar and stir thoroughly. Break the eggs into a separate bowl, pour the sour cream into them and beat with a fork or mixer. Transfer the resulting mixture in parts into a common container and knead the dough.

The dough should be set aside for 20 minutes, then you can begin to form future flat cakes. You can do it either manually or by cutting round pieces from a rolled sheet. To prevent the dough from sticking to the baking sheet, you need to cover its surface with parchment paper or foil, generously buttered, and then begin to lay out future buns on it. Rye flatbreads are ready at 180 degrees in half an hour.

Yeast dough shortbreads

Rye flatbreads are prepared in 2 stages in this way. First, a dough is made using yeast. It requires wheat flour (2 tbsp.), 50 ml of warm water. Amount of yeast - 1 tsp. instant or equivalent amount of live pressed. All ingredients are mixed until smooth and placed in a warm place for 3 hours.

If this takes a long time for you, speed up the process in any of the following ways:

place the bowl with the dough in a slightly preheated and turned off oven;
place the vessel in a water bath.

Advice. In the second case, do not place the bath on fire. Just refill the container with hot water as it cools.

The second stage is the direct kneading of the dough for flatbreads. Ingredients:

rye flour - 7 tbsp. l. with a slide;
egg - 1 pc.;
sugar - 1.5 tbsp. l.;
salt - 1/2 tsp;
baking powder - 1 tsp;
butter margarine or butter - 100 g;
water - 50 ml.

Cooking method:

Mix flour with baking powder.
In another bowl, beat the egg. Separate about a quarter and reserve for brushing the tortillas.
Add sugar, salt, soft butter/margarine to the remaining egg mixture. Combine all this with the dry part of the ingredients.
At this stage, add the dough to the unstirred contents of the bowl. Now you can knead everything thoroughly. The output should be an elastic, not hard dough.
Divide it into 4 approximately equal pieces. Form into balls.
Leave the dough to rise for a few minutes. Dust your work surface with flour. On it, roll out the blanks into flat cakes with a diameter of about 10 cm.
Turn on the oven to preheat at 200°C.
Place the tortillas on a lined sheet. Make baking marks on a damp surface. To do this, use the non-sharp side of a knife, the handle of a spoon, fork, or similar object.
Brush the flatbread with egg. Bake for 15-20 minutes.

Garlic flatbread recipe

To bake flatbreads with garlic cloves you will need:

150 g wheat flour;
400 g rye flour of any grind;
2 tsp. any salt;
1 tbsp. l. refined sugar;
2 tsp. yeast;
1 tbsp. l. oils with mustard;
2 cloves chopped garlic;
300 ml filtered water.

Wheat and rye flour should be mixed and refined sugar, dry yeast, salt and chopped garlic should be poured into a deep bowl. After stirring well, pour filtered water and oil into the resulting mixture, starting to knead the dough. Cover the container with the dough with a cloth for one hour, allowing it to rise. When the dough rises, it should be divided into pieces of equal size, each of which should be given a round shape.

Next, place the pieces on a baking sheet, sprinkled well with flour so that the dough does not stick, making cuts on each of them with a knife. This is necessary so that the cakes are better baked and do not burn. Before baking, leave the future flatbreads in a dry, warm place for half an hour, then coat each one with butter and sprinkle with coarse salt. Preheat the oven to 240 degrees and bake the rye flatbreads for a quarter of an hour, placing a bowl of water on the bottom shelf of the oven in advance. Then reduce the temperature to 200 degrees and continue baking for 20 minutes. When the dish is ready, cool it on a wire rack. You can serve baked goods with various first and second courses.

Note to housewives

As you may have guessed, these flatbreads are made from rye flour. You can use whole grain spelled or a mixture of several varieties. For example, it will turn out very tasty if you mix rye flour with buckwheat and wheat. You can also add a little corn.

On a note! Rye flatbreads are prepared on a yeast basis or without the addition of yeast. It all depends on what result you want to achieve. If your goal is to bake low-calorie flatbreads, you don't need to add yeast.

Let's start with the yeast dough. It is prepared on a kefir, milk or water basis. The listed fermented milk drinks are often replaced with yogurt or whey.

On a note! Yeast, granulated or pressed, is diluted exclusively in warm liquid, heated to a temperature of 36-38°. Yeast will not work in a hot environment.

Traditionally, a little granulated sugar is added to the yeast dough, as it activates the work of the yeast, a pinch of salt, chicken eggs and, of course, rye flour.

But, as you know, yeast baked goods have a high nutritional value, which is not suitable for everyone. You have the opportunity to prepare almost dietary rye flatbreads.

Interesting! The nutritional value of rye flatbreads prepared without adding yeast is approximately 150-160 kilocalories per 100 g of product.

Helpful Tips:

The easiest way is to prepare unleavened dough from three components - water, rye flour and salt;
It is better to bake rye flatbreads at a temperature of 180-200°;
Honey gives rye baked goods a special taste;
An alternative to yeast baked goods will be flatbreads made on a kefir base with the addition of table soda;
if you are preparing the dough with kefir, you should not quench the soda with acetic acid, this will make a fermented milk drink;
sesame seeds and flax seeds are added to dietary rye flatbreads;
so that the cakes are baked and acquire an amber hue, their surface can be greased with pasteurized cow's milk or beaten egg yolk before heat treatment;
To ensure even baking of the flatbreads, place a tray filled with water in the oven;
The taste of the flatbreads will be enhanced by various spices, for example, cumin or coriander grains.

Often, when baking baked goods, they rise, the dough bubbles, which is why the surface of the finished cakes turns out to be lumpy. To prevent this from happening, pierce each flatbread in several places with a fork before cooking. This way you can ensure free air outlet.

On a note! It is better to knead the dough by hand. This process is long. The ideal dough is elastic and does not stick to your hands.