Rye Flatbread
This Rye Flatbread, which we call lemishka in Ukraine, used to be an important dish for Ukrainians to survive in difficult times. I have only slightly improved its traditional recipe by replacing buckwheat flour with rye flour and updating some of the processes. The result is healthy and crisp, but still very much a Ukrainian recipe This flatbread is perfect for pairing it with your favorite spreads, from fish to fresh cheese, or serving it along charcuterie boards!
Preheat the oven to <temperature>140<unit>°C</unit></temperature>
Add <quantity>120<unit>g</unit></quantity> of rye flour and <quantity>150<unit>ml</unit></quantity> of water to a bowl
Add <quantity>½<unit>tbsp</unit></quantity> of linseeds and <quantity>1<unit>tsp</unit></quantity> of salt. Mix until homogeneous
Line a working surface with a piece of parchment paper and place the batter on top of it
Spread the batter out in a thin layer across the parchment paper
Transfer to a baking sheet and bake for 40m until golden brown and crispy
Let it cool down at room temperature
Remove the bread from the parchment paper
Break the flatbread into irregular pieces with your hands. The rye flatbread is ready
Grab your favorite spread and enjoy this rye flatbread!
I'm here to answer any questions you have about Rye Flatbread. Try me!