Spiced Flat Cakes Recipe
Ingredients
| Warm water | 1 Cup (16 tbs) | |
| Warm milk | 1/2 Cup (16 tbs) | |
| Pinch of sugar | ||
| 2 pkgs. active dry yeast | ||
| Rye flour | 1/2 Cup (16 tbs) | |
| All purpose flour | 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Caraway seeds | 2 Teaspoon | |
| Coriander seeds | 2 Teaspoon, crushed | |
| Additional flour | ||
Directions
Combine warm water and warm milk in a medium bowl.
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.
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.
Chef
