Fragrant Flatbread

Name: Fragrant Flatbread
Ingredients: 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

12 ingredients

1 steps

Ingredients

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

Directions

1

Preheat oven to 425°F. 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.