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Spiced Flat Cakes

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Ingredients
  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)
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Dish: 
Cake
Interest: 
Everyday

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