Rye flatbreads with kefir without yeast in the oven

Rye flatbreads with kefir without yeast in the oven

Mon, April 27, 2020

A very common recipe for home baking from available goods - we prepare bread cakes in the oven. Rye dough with kefir and soda does not require time to rise, so in almost half an hour you can serve such flatbreads to the table. They go well with first courses and are even good with tea and coffee. Try it!

Rye flour can be used both peeled and sifted. The fat content of kefir is not important - I took 2.5%. If natural honey is not allowed for you, add regular sweet sand (a tablespoon is enough). Any kind of vegetable oil is suitable for the dough, but it is better to use refined oil, in other words, without aroma. By the way, if you have rye malt, I highly recommend adding a teaspoon - the rye cakes come out unusually fragrant.

Ingredients:

Making a dish step by step:

To make yeast-free flatbreads in the oven, we will need the following ingredients: rye flour, drink, natural honey, refined vegetable oil, baking soda and salt.

Pour 300 grams of rye flour and 1 teaspoon (without a slide, in other words under a knife) of baking soda into a bowl.

Mix well so that the soda is moderately distributed throughout the rye flour.

Pour 250 ml of slightly warm kefir into a huge bowl. Add 1 tablespoon each of honey and vegetable oil, and also half a teaspoon of salt. If your honey is not watery, melt it in the microwave if desired.

Mix thoroughly with a fork or whisk.

Gradually pour flour mixed with soda into the drink.

At first, it is comfortable to knead the dough with a fork until it is quite liquid, then with your hands. As a result, the rye dough for future flatbreads will be soft and sticky, it holds its shape unsurpassed and does not float. Of course, depending on the moisture content of the flour, it may be needed a little more or less than indicated in the recipe. Therefore, focus on the thickness of the dough.

To dust the work surface, take almost a tablespoon of rye flour and roll the dough into a sausage with your palms.

Divide it into the required number of parts (I have nine pieces).

The formation of such rye flatbreads is very simple. First, we round the dough between our palms, then knead the dough right on the table. The thickness of the cake is about 5-7 mm. If the dough sticks to your hands, sprinkle it with flour.

In this way we will prepare all the dough pieces. Place them on a baking sheet lined with baking paper.

To ensure that the flatbreads rise moderately in the oven, prick them with a fork.

We prepare bread cakes with kefir in advance preheated to 230-240 degrees for about 15-20 minutes. Baking time depends on the size of the pieces and the features of your oven. I have a gas oven, bottom heat, no convection. I think that almost 10-12 minutes will be enough for an electric oven, but watch the cakes so that they are baked and do not burn.

Let the finished rye flatbreads cool one hundred percent and you can serve them. They go perfectly with first courses, and are a good option with a cup of tea or coffee. Cook for your health, friends, and bon appetit!

Rye flatbreads in the oven: a recipe for making dough without yeast

People who watch their own figure constantly calculate the daily calorie content of food consumed, but cannot imagine their life without baked goods. A good candidate for store-bought products, which are also low-calorie and healthy, would be rye flatbreads in the oven. We will discuss their recipe in this article.

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 types. 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 base 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 aqua base. The listed fermented milk drinks are often replaced with yogurt or whey.

On a note! Yeast, granulated or compressed, is diluted only in warm water, heated to a temperature of 36-38°. In a hot environment, yeast will not work.

Usually a little sweet sand is added to yeast dough, as it activates the work of yeast, a pinch of salt, chicken eggs and, of course, rye flour.

But, as is clear, yeast baked goods have the highest nutritional value, which is not suitable for many people. You have the opportunity to prepare practically dietary rye flatbreads.

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

Helpful Tips:

• The easiest way is to prepare unleavened dough from 3 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;
• Candidates for yeast baking would be flatbreads prepared 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 get an amber color, their surface before heat treatment can be greased with pasteurized cow's milk or beaten egg yolk;
• 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 and the dough bubbles, causing the surface of the finished cakes to be lumpy. To prevent this from happening, pierce each flatbread in several places with a fork before heat treatment. 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 perfect dough comes out elastic and does not stick to your hands.

Rye flatbreads: recipe without yeast in the oven

Absolutely, the nutritional value of rye flatbread starts at 100 kilocalories. It all depends on which recipe you choose. If you prepare unleavened flatbreads using an aqua base, their calorie content will be slightly higher than 100 kilocalories.

On a note! Using a kefir and sour cream base, you get delicious rye flatbreads. To greatly reduce the nutritional value of baked goods, choose low-fat fermented milk products.

Almost all recipes for making flatbreads from rye flour use butter. You can replace this product with baking margarine or spread.

Ingredients:

• honey – 2 table. spoons;
• rye flour - four glasses;
• table soda - one teaspoon. spoon;
• butter – 120 g;
• chicken eggs - three pieces.

Manufacturing:

1. To make the dough, we need softened butter, so we take it out of the refrigerator in advance. If you don’t have butter, you can use spread or margarine for baking.
2. Roughly chop the butter and place it in a bowl with high sides.
3. Add table soda, first quench it with a small amount of acetic acid.
4. Carefully stir the butter and soda until a homogeneous mixture emerges. The most convenient way to do this is with a table fork.
5. Add chicken eggs at room temperature.
6. Stir all ingredients vigorously again. You can use a hand whisk.
7. Separately sift the rye flour through a sieve a couple of times to saturate it with oxygen.
8. Little by little add the sifted flour into the watery base.
9. First, mix all the ingredients with a silicone or wood spatula. As the dough thickens, stirring will become difficult. Then sprinkle the work surface with a small amount of rye flour, lay out the dough and begin kneading by hand.
10. Knead the dough until it becomes moderately elastic, soft and homogeneous.
11. Roll the resulting dough into a sausage. Cut it into several pieces of approximately the same size.
12. Roll out any piece of dough with a rolling pin, giving the cake the desired shape.
13. Cover the bottom of a baking sheet or other refractory pan with parchment paper. Lightly grease it with refined sunflower seed oil.
14. We lay out the rye flatbreads at a certain distance from each other.
15. The top of the flatbread can be pierced with a fork in several places so that the dough does not bubble during heat treatment.
16. You see, the thickness of one cake is approximately 10 mm. They will still rise a little while baking.
17. To ensure that rye flatbreads are baked until golden brown, their surface can be brushed with beaten egg yolk.
18. Place the rye flatbreads in the oven. We turn it on in advance and warm it up to a temperature threshold of 180°. Baking time varies from 25 to 30 minutes.

Read also:

You were able to see that preparing rye flatbreads is not at all difficult. Even if you have a minimum of goods in your arsenal, they will make delicious, necessary baked goods. Rye flour is popular not only because of its low nutritional value. This product is enriched with fiber and a number of amino acids, which is good for health. Bon appetit!

How to make rye flatbreads without yeast

Looking after your health and figure, but can’t imagine your diet without bread? There is a way out of every situation, and this option will not be an exception. An excellent substitute for yeast baked goods made from wheat flour will be rye flatbreads, which do not use yeast. These flatbreads are very healthy, low in calories and unusually tasty.

Rye flour is used to knead the dough. It is even healthier than wheat, containing a huge amount of amino acids needed by the body. During production, you can add flax seeds, bran and more to the dough. Such ingredients will make baked goods tastier and healthier.

Making soft rye flatbreads without yeast in a frying pan is done in several steps:

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

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

Step 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 with flour.

Step 4: any part is rolled out very painstakingly (the size of the cake should not exceed the size of the frying pan). The resulting flatbread is fried in a frying pan with 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, the products must be carried carefully to the frying pan so as not to be damaged. Can be served hot or cooled.

Recipe for yeast-free rye flatbreads on water

The most common recipe for such a dish is based on water. For manufacturing, you will need to prepare the following components:

• 200 grams of flour;
• 1 pinch of salt;
• 40 ml refined vegetable oil;
• 150 ml water.

Production time: 60 minutes.

Calorie content per 100 grams: 185 kcal.

From the indicated amount of ingredients you will get about 6 pieces. Now let's start making lean rye flatbreads without yeast in water:

1. Sift the flour, make a small hole in it and pour in water (it is recommended to take water at room temperature), vegetable oil and salt.
2. Gently knead the dough for 7 minutes (it is comfortable to do this in a bowl). It should be tight and not stick to your hands.
3. After finishing kneading, cover the dough with film or put it in a plastic bag. Leave the dough for 20-25 minutes.
4. When the time is up, divide the dough into several parts. The size is determined visually. It depends on the size of the pan in which the cakes will be fried.
5. Roll out any piece with a rolling pin. Its thickness should not exceed 2 mm.
6. Before cooking, heat the frying pan well and place the flatbread on it. It is not necessary to pour oil. The flatbread is fried on both sides for approximately 10 seconds and placed in a separate bowl.

We carefully wet the kitchen towel with water and wring it out. Cover the finished flatbreads with it.

Recipe without yeast with sour cream

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

Production time: 30 minutes.

Number of calories per 100 g: 107 kcal.

The production is simple, so there won’t be any difficulties.

First you need to mix sour cream and sugar in a bowl, add salt, soda, beat in the eggs and carefully mix all the ingredients. Before adding flour, you need to sift it. 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 any piece 1 cm wide.

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 cool 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 savory and fragrant pastry that you can enjoy with your family.

Read how to cook fragrant apples in batter - this is a necessary and delicious dessert.

Making healthy flatbreads with kefir

To make products from rye flour, you will need components that are almost always on hand:

• rye flour – 300 gr;
• thick drink – 340 ml;
• soda, salt - 1 tsp each;
• olive oil, whole coriander - 1 tsp each.

Production time: 55 minutes.

Calorie content per 100 g: 235 kcal.

We prepare, strictly following the proposed recipe for rye flatbreads without yeast on kefir.

Firstly, you need to mix the dry ingredients. After that the drink and oil are mixed. Next, the dry mixture must be added to the watery one. This is done in parts, evenly. When all the ingredients are mixed, we begin making the dough. It should be sticky. This dough must be left for 20 minutes.

After this time, sprinkle the work surface with flour and turn the dough onto it using a spatula. Roll it in flour and roll it out 1 cm wide. The flatbreads are cut out using an ordinary glass.

Place the flatbreads on a baking sheet lined with parchment paper and pierce them with a fork. Bake in the oven for 15 minutes.

They taste like bread crusts. When serving, you can combine it with cheese.

Useful tips

To ensure that rye flour products are tasty, it doesn’t hurt to listen to useful tips for making them:

• To completely bake the cakes, you need to place a container of water on the bottom of the oven;
• the upper surface of the product must be cut with a cross or pierced with a fork;
• in order for the cakes to come out loose, you can use special baking powder;
• to enhance the taste and healthiness, it is recommended to add coriander, bran, sesame seeds to the dough, and sprinkle the surface of the product with flaxseeds;
• If you fry products, you should choose a thick-walled frying pan.

Rye flatbreads without yeast are an amazing substitute for bread. For this reason, we serve them accordingly. You can make sandwiches with them, spread them with butter, or serve them with soup. Bon appetit!

Yeast-free rye flatbreads

I present to your attention very tasty rye flatbreads with honey. Flatbreads are an excellent match for tea and will replace ordinary bread.

Ingredients for “Yeast-free rye flatbreads”:

• Rye flour (sifted) - 200 g
• Butter - 50 g
• Honey - 100 g
• Chicken egg - 1 piece
• Milk – 20 ml
• Soda - 1/3 tsp.
• Seeds (for sprinkling) - to taste

Production time: 60 minutes

Number of servings: 9

Nutritional and energy value:

Recipe for “Yeast-free rye flatbreads”:

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