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Spiced Flat Cakes

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  Warm water 250 Milliliter (1 Cup, 110°F, 43°C)
  Oil 1 Teaspoon (for brushing)
  Warm milk 125 Milliliter (1/2 Cup, 110°F, 43°C)
  Sugar 1 Pinch
  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)
  Salt 1 Teaspoon
  Caraway seeds 2 Teaspoon
  Crushed coriander seeds 2 Teaspoon
  Flour 1⁄2 Cup (8 tbs) (Additional Required)

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.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3034 Calories from Fat 234

% Daily Value*

Total Fat 27 g42%

Saturated Fat 5.1 g25.3%

Trans Fat 0 g

Cholesterol 12.5 mg4.2%

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

Spiced Flat Cakes Recipe