Medium rye flour-300 grams
Kefir (butter milk ) from goat - 350 ml
Salt 1 teaspoonful
Vegetable oil(olive, corn- its our case, sunflower) 1 teaspoonful
Coriander( variations -herbs provencal/basil/sesame)
Sodium carbonate - 1 teaspoonful
Cooking and baking:
1.Mix dry components.
2.Mix kefir with oil.
3.Mix dry and liquid parts all together.
4.Mix up the soft sticky dough and wait for 20 minutes.
5.Strew the work surface with the medium rye flour. Put the dough on the surface, roll it in flour and make the dough layer 1 cm thick. Don’t economize on the flour for covering as the dough is extremely sticky!!!
6.Cut flat cakes with a bottomed up mug.
7.Warm up the oven up to 200-220 degrees Celcius.
8.Put baking paper into the baking tray.
9.Put whole rye flat cakes on the tray.
10.Make small holes in the flat cakes with a spoon.
11.Bake them 200-220 degrees Celcius for 15 minutes.
Yummi!