Quick rye flatbreads recipe

• 250 ml (8.8fl oz) thick Greek yoghurt
• 50 ml (1.8fl oz) rapeseed oil
• 1 tbsp golden syrup
• 50 ml (1.8fl oz) water
• 0.5 tsp sea salt
• 1 tsp bicarbonate of soda
• 150 g (5.3oz) strong wholemeal wheat flour
• 150 g (5.3oz) wholemeal rye flour
• 1 medium sized egg, lightly beaten (for brushing)

1. Preheat the oven to 220C/200C fan.
2. Add yoghurt, rapeseed oil, golden syrup, water and salt to a mixing bowl and mix well.
3. In a separate bowl, mix all the flour and bicarbonate of soda together.
4. Tip into the yoghurt mixture and mix until you have soft dough.
5. There is no need to knead the dough.
6. Line baking tray with non-stick baking parcement.
7. With tablespoon, take heaps of dough and drop onto prepared baking tray.
8. The dough makes ten.
9. Sprinkle a little wheat flour on top of each dollop and flatten the dough by hand.
10. Pierce each piece with fork a couple of times.
11. Finally brush with lightly beaten egg.
12. Bake in the preheated oven for 12 minutes or until flatbreads are golden brown.
13. Serve hot or cold.
14. Keeps well until next day.

yoghurt, rapeseed oil, golden syrup, water, salt, bicarbonate, wholemeal wheat flour, wholemeal rye flour, egg

Taken from www.lovefood.com/guide/recipes/15882/quick-rye-flatbreads-recipe (may not work)