Fragrant Flatbread
- 1 1/2 tsp caraway seeds
- 1 1/2 tsp fenugreek seeds
- 1 tsp sugar
- 1/2 cup buttermilk
- 4 tbsp olive oil
- 1 None egg
- 1 3/4 cups all-purpose flour
- 3 1/2 cups rye flour
- 5 tbsp fresh yeast, crumbled or 2 1/2 tbsp active dry yeast
- None None fresh horseradish, to serve
- None None butter, to serve
- None None salami, to serve
- Preheat oven to 425u0b0F. Line several baking trays with parchment paper. Crush spices, 1/2 tsp salt and sugar with a mortar and pestle. Combine with buttermilk, oil and egg and set aside. Place flours in a large bowl and create a well in the center. Add yeast then add 2/3 cup lukewarm water and mix. Add buttermilk mixture then knead until smooth, adding a little more flour or water as necessary. Shape into 12-15 balls then roll out into 5-6 inch discs then transfer to prepared pans. Cover and set aside in a warm place to rise for 20 mins. Prick dough with a fork several times then bake for 10-12 mins. Remove from oven and allow to cool on a wire rack. Serve with horseradish, butter and salami.
caraway seeds, fenugreek seeds, sugar, buttermilk, olive oil, egg, flour, rye flour, yeast, fresh horseradish, butter, salami
Taken from recipes-plus.com/api/v2.0/recipes/18955 (may not work)