Rye Cakes on Kefir
by Editorial Staff
Quick and easy to prepare rye cakes with kefir are a great alternative to bread and yeast baked goods. Budgetary and affordable in composition, the cakes in the oven are soft, porous, with a thin, slightly crispy crust. The flatbreads have a neutral taste, with subtle hints of honey in the aftertaste.
Cook: 1 hour 15 minutes
Ingredients
- Kefir (any fat content) – 250 ml
- Liquid honey – 1 tbsp
- Rye flour – about 400 g
- Salt – 1 teaspoon without a slide
- Soda – 1 teaspoon without a slide
- Vegetable oil – 2 tbsp
- Butter, for serving (optional) – to taste
Directions
- Sift 300 g of rye flour into a bowl. Add 1 flat teaspoon of baking soda and 1 flat teaspoon of salt. Mix everything thoroughly. Add the remaining flour as needed, in small portions, while working with the dough.
(When measuring out baking soda, salt or any other product with “flat” spoons, slide over a full spoon with your finger or knife, removing the slide, leveling the surface of the product and clearly feeling the edges of the spoon. The required amount of product will remain in the depression of the spoon.) - In a separate container, mix all the liquid components: kefir, vegetable oil and honey.
- Make a well in the flour and pour the liquid mixture into it.
- Mix dry and liquid ingredients, knead into a soft dough. Form a ball out of it.
There is no need to knead this dough for a long time, because this will only make it tougher, and the cakes will rise worse. It is enough to knead the mass with your hands, exactly until the dough becomes a single homogeneous mass. This dough feels a bit like soft plasticine – slightly sticky and very plastic. - Place the dough on a work surface sprinkled with a little rye flour, cover with a towel and let sit for 30 minutes.
- After “resting”, do not knead the dough any more, but place it on a table sprinkled with a small amount of flour and roll it into a 1 cm thick layer. If the rolling pin sticks slightly to the dough, sprinkle its surface with a small amount of flour.
- Using a special shape or an ordinary glass (in this case, the dia of the glass is 9 cm), cut out round cakes from the dough. Pre-dip the edge of the mold or glass in flour so that the dough does not stick. Shake off excess rye flour from the surface of the cakes. Form the rest of the dough into a ball, roll out and cut out another portion of the cakes.
- Place the rye tortillas on a baking sheet lined with baking paper. Make a few deep cuts on the surface of the cakes, or prick frequently with a fork.
- Place the rye cakes on kefir in the oven preheated to 200 degrees, and bake the cakes in the oven for 15 minutes. Transfer the finished tortillas to a plate and bake the remaining pieces.
From 375 g of rye flour (300 g for the dough + 75 g for working with the dough) I got 10 rye cakes with a diameter of 8.5 cm and a total weight of 550 g.
- Rye cakes with kefir are ready! You can serve tortillas warm or chilled, as a base for sandwiches, with butter, cheese, fruit jam, or as an alternative to bread – for soups and main courses.
Store chilled rye tortillas in a paper or plastic bag.
Bon Appetit!
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