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Spiced Flat Cakes Recipe
|Warm water||250 Milliliter (1 Cup, 110Â°F, 43Â°C)|
|Warm milk||125 Milliliter (1/2 Cup, 110Â°F, 43Â°C)|
|Active dry yeast||1⁄2 Ounce (2 Packages)|
|Rye flour||375 Gram (2 1/2 Cups)|
|All purpose flour||375 Gram (2 1/2 Cups)|
|Caraway seeds||2 Teaspoon|
|Crushed coriander seeds||2 Teaspoon|
|Flour||1⁄2 Cup (8 tbs) (Additional Required)|
Serving size: Complete recipe
Calories 2990 Calories from Fat 189
% Daily Value*
Total Fat 22 g34.3%
Saturated Fat 4.4 g22.1%
Trans Fat 0 g
Cholesterol 12.5 mg
Sodium 2025.2 mg84.4%
Total Carbohydrates 615 g204.9%
Dietary Fiber 107.5 g430.1%
Sugars 12.4 g
Protein 110 g220.9%
Vitamin A 4.1% Vitamin C 7.1%
Calcium 57.4% Iron 278.6%
*Based on a 2000 Calorie diet
Stir in sugar and sprinkle with yeast.
Let stand 5 minutes or until the surface is frothy.
Stir gently to moisten any dry particles remaining on top.
Put rye flour and all-purpose flour into a large bowl.
Stir salt, carayay seeds and coriander into yeast liquid.
Pour into flour, combining to make a dough.
On a floured surface, knead dough until smooth.
Cover and let rise in a warm place until doubled in size, about 30 minutes.
Brush baking sheets with oil.
Divide dough into 4 equal pieces.
On a floured surface, roll out each piece to a large, round flat cake.
Place on baking sheets.
Sprinkle cakes with a little additional flour.
Let stand in a warm place 30 minutes.
Preheat oven to 450°F (230°C).
Bake 15 to 20 minutes or until crisp and golden.