Rye Flatbread
by
Ievgen Klopotenko
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!
- Level
Basic
- Cooking
1h+
- Overral
2h+
- Ready
Linseeds
½tbspWater
150mlRye Flour
120gSalt
1tsp
Equipment
Kitchen Scale
Parchment Paper
Linseeds
½tbspWater
150mlRye Flour
120gSalt
1tsp
Equipment
Kitchen Scale
Parchment Paper
Rye Flatbread
Ievgen Klopotenko
Preheat the oven to 140°C
Add 120g of rye flour and 150ml of water to a bowl
Add ½tbsp of linseeds and 1tsp 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!