Bezdrozhzhevy rye flat cakes are cooked easily and quickly within thirty minutes. They well will approach not only first courses, but also as an independent product to hot tea.
For bezdrozhzhevy rye flat cakes it is required:
- rye flour – 300 grams;
- kefir – 1 article (250 ml.);
- natural honey – 1 tablespoon;
- vegetable oil – 1 tablespoon;
- baking soda – 1 tsp;
- table salt – 0.5 tsps.
For a start it is necessary to include an oven that she managed to get warm up to 230 – 240 of C °.
Then in a small pan it is necessary to fill rye flour and a teaspoon (without hill) baking soda. Mix for uniform distribution of ingredients.
In a bowl of the bigger size to pour kefir of room temperature. Add honey, vegetable oil and a pinch of salt. If honey crystallized, then it it is necessary to kindle previously in the microwave oven or on a water bath. A nimbus carefully to mix everything to uniform consistence.
Further, small portions with kefir to pour the prepared flour with soda into a bowl, carefully mixing every time.
So far the mobile dough, is more convenient to knead it a nimbus, further hands. Dough has to turn out soft, a little sticky, but at the same time it is good to hold a form and not to blur. If dough turned out thinnish or strongly we stick to hands, then to add 50 more grams of flour. Or to be guided by consistence at a batch.
Powder a table with flour and roll ready dough in sausage. Divide into 8 – 10 parts. Roll each part in a ball between palms then to press directly on a table and to roll with a rolling pin. Thickness of rye flat cake has to turn out not less than 0.5 centimeters, but also no more than 1 centimeter. If rye flat cake when forming sticks to hands or a rolling pin, then it should be powdered with flour that wasn't torn. Thus, it is necessary to prepare all divided parts of the made dough.
Lay a baking tray parchment paper and lay out the prepared rye flat cakes. In order that flat cakes rose evenly, without top they should be split a fork. Put a baking tray in the oven which is in advance warmed up up to the necessary temperature.
Time of baking of flat cakes depends on the size and thickness of preparations, and also on feature of an oven. Baking time in an electric oven will be about 10 - 12 minutes, in a gas oven of 15 - 20 minutes. As dough turns out gentle, in both cases it is necessary to watch that they didn't burn down.
Ready rye flat cakes need to allow to cool down completely, having covered with a towel. Then they can be given to a table.
The gentle rye flat cakes smeared with fragrant jam or fragrant honey will be ideal for breakfast. To the first dishes they will be great replacement of white loaf. In them there are less calories, starch and carbohydrates, but it is a lot of cellulose.