Spiced Flat Cakes
|Warm water||250 Milliliter (1 Cup, 110Â°F, 43Â°C)|
|Oil||1 Teaspoon (for brushing)|
|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)|
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.