Vegan Honey-Rye Flatbreads
Baking and Desserts | European cuisine
⏳ Time
20 minutes
🥕 Ingredients
9
🍽️ Servings
3
Description
With buckwheat honey, cumin, and coriander, these rough, uneven dark flatbreads are not too sweet but very aromatic, reminiscent of suddenly hardened mead. The secret ingredient inside is rosehip tea, which not only interestingly highlights the sourness of the rye dough but also helps boost the immune system in spring.
Ingredients
- Coarsely Ground Rye Flour - 8.5 oz
- Fresh Rose Hips - 8 fl oz
- Buckwheat Groats - 1.1 oz
- Vegetable Oil - 1 fl oz
- Meyer Lemon Juice - 0 fl oz
- Salt - 0.1 oz
- Black Cumin (Cumin) - 0.5 oz
- Ground coriander - 0.5 oz
- Activated Baking Soda - 0.1 oz
Step by Step guide
Step 1
Add salt, baking soda, coriander, and cumin to the flour.
Step 2
Pour the vegetable oil, honey, and lemon juice into the rosehip tea, mix everything, and then add to the flour to knead the dough.
Step 3
Cut small pieces from the dough and shape them into flatbreads with wet hands, placing them on a baking sheet lined with oiled parchment paper.
Step 4
Make shallow diamond-shaped cuts on top with a knife, lightly sprinkle with cumin, and bake at 190°C (375°F) for 10–15 minutes.
Step 5
Place the finished flatbreads in a dry pot, cover them with a lid, and let them cool slightly.
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