Take care of your health and figure, but can’t imagine your diet without bread? There is a way out of any situation, and this case will not be an exception. An excellent substitute for yeast baked goods made from wheat flour will be rye flatbreads, for the preparation of which no yeast is used. These flatbreads are very healthy, low in calories and incredibly tasty.
Rye flour is used to knead the dough. It is much healthier than wheat and contains many amino acids necessary for the body. During cooking, you can add flax seeds, bran and more to the dough. Such ingredients will make baked goods tastier and healthier.
Step by step recipe
Cooking soft rye flatbreads without yeast in a frying pan is carried out in several stages:
Stage 1: All ingredients are mixed into a dough. Due to the sticky texture, it is better to do this with wet hands.
Stage 2: After kneading the dough, roll it into one large ball and leave it under a napkin for 30 minutes.
Stage 3: After the required time has passed, divide the dough into 5 parts. Due to the fact that the dough is very sticky, it is recommended to roll it out using flour.
Stage 4: Each part is rolled out very carefully (the size of the cake should not exceed the size of the frying pan). The resulting flatbread is fried in a frying pan using vegetable oil. If your frying pan has a non-stick coating, then it is not necessary to add oil.
After rolling out, the baked goods become very fragile. For this reason, products must be carried carefully to the frying pan so as not to be damaged. Can be served hot or cooled.
Recipe for yeast-free rye flatbreads on water
The simplest recipe for such a dish is based on water. To prepare, you will need to prepare the following ingredients:
- 200 grams of flour;
- 1 pinch of salt;
- 40 ml refined vegetable oil;
- 150 ml water.
Cooking time: 60 minutes.
Calorie content per 100 grams: 185 kcal.
From the specified amount of ingredients you will get about 6 pieces. Now let's start preparing lean rye flatbreads without yeast in water:
- Sift the flour, make a small hole in it and pour water into it (it is recommended to take water room temperature), vegetable oil and salt.
- Gently knead the dough for 7 minutes (it’s convenient to do this in a bowl). It should be tight and not stick to your hands.
- After finishing kneading, cover the dough with film or put it in a plastic bag. Leave the dough for 20-25 minutes.
- When the time is up, divide the dough into several parts. The size is determined visually. It depends on the size of the pan in which the tortillas will be fried.
- Roll out each piece with a rolling pin. Its thickness should not exceed 2 mm.
- Before cooking, heat the frying pan well and place the flatbread on it. It is not necessary to add oil. The flatbread is fried on both sides for about 10 seconds and placed in a separate bowl.
Wet the kitchen towel thoroughly with water and wring it out. Cover the finished flatbreads with it.
Recipe without yeast with sour cream
Required ingredients:
- 250 grams of sour cream;
- 2 tbsp. l. Sahara;
- 3 eggs;
- 500 grams rye flour(may need a little less);
- 0.25 tsp. salt;
- 1 pinch of soda.
Cooking time: 30 minutes.
Number of calories per 100 grams: 107 kcal.
The preparation is simple, so there will be no difficulties.
First you need to mix sour cream and sugar in a bowl, add salt, soda, beat in the eggs and mix all the ingredients thoroughly. Before adding flour, it must be sifted. This will help enrich it with oxygen.
Flour is added in small portions. As a result, the dough should come out soft and not stick to your hands.
The finished dough will need to be divided into small pieces. After this, roll out each piece to 1 cm thick.
The flatbreads are baked in the oven for no more than 25 minutes. The temperature should fluctuate around 180-200 degrees. Ready-made rye flatbreads without yeast with sour cream can be served both cold and hot.
Making healthy flatbreads with kefir
To prepare products from rye flour, you will need ingredients that are almost always on hand:
- rye flour – 300 grams;
- thick kefir – 340 ml;
- soda, salt - 1 tsp each;
- olive oil, whole coriander - 1 tsp each.
Cooking time: 55 minutes.
Calorie content per 100 grams: 235 kcal.
We prepare, strictly following the proposed recipe for rye flatbreads without yeast on kefir.
First, you need to mix the dry ingredients. Then kefir and oil are mixed. Next, the dry mixture must be added to the liquid mixture. This is done in parts, gradually. When all the ingredients are mixed, we start preparing the dough. It should be sticky. This dough should be left for 20 minutes.
After this time, sprinkle the work surface with flour and turn the dough onto it using a spatula. Roll it in flour and roll it out to 1 cm thick. The flatbreads are cut out using a regular glass.
Place on a baking sheet lined parchment paper, flat cakes and pierce with a fork. Bake in the oven for 15 minutes.
They taste like bread crusts. When serving, you can combine it with cheese.
To make products made from rye flour tasty, it doesn’t hurt to listen to useful tips for their preparation:
- To completely bake the cakes, place a container of water on the bottom of the oven;
- the upper surface of the product must be cut with a cross or pierced with a fork;
- to make the cakes loose, you can use special baking powder;
- to enhance the taste and benefits, it is recommended to add coriander, bran, sesame seeds to the dough, and sprinkle the surface of the product with flaxseeds;
- If you fry products, you should choose a thick-walled frying pan.
Rye flatbreads without yeast - an excellent substitute for bread. For this reason, serve them accordingly. You can make sandwiches with them, spread them with butter or serve them with soup. Bon appetit!
Flatbreads baked in the oven using water and flour without yeast can be served instead of bread or wrapped in them various fillings. This is what you need during picnic season. They are prepared in oils, so they are suitable for people who adhere to proper nutrition. From this quantity of products I get eight delicious flatbreads. You can store them in a plastic bag for 3-4 days.
Prepare the required set of ingredients.
Pour hot water into a bowl and add salt. Stir until the crystals dissolve.
Add sifted flour in parts. First, you can knead the dough using a silicone spatula.
Then, when it cools down a little, transfer it to the table and knead it softly with your hands. elastic dough. Sprinkle the bowl with a little flour, place the dough, cover with a towel or cling film and leave for 30 minutes at room temperature.
Knead the “rested” dough and divide into eight equal parts. Sprinkle the work surface with flour and roll out each piece of dough into thin flatbread. Using a fork, make several punctures on the surface of the workpiece.
Preheat the oven to 220-250 degrees. Place the cake on a baking sheet lined with parchment and bake for 2-3 minutes. The main thing is not to overcook them in the oven; they should be baked, but not fried. Prepare all eight flatbreads in this manner.
Flatbreads prepared in the oven with flour and water turn out tasty and crispy; they can be served instead of bread for first courses. And if you sprinkle the flatbreads with a little water, cover with a damp towel and leave for 30 minutes, they will become soft and it will be easy to wrap any filling in them.
Quick-to-prepare flatbreads without filling are a great alternative to bread.
If you have kefir left or spoiled milk, you can knead speed dough to bake delicious flatbreads with herbs.
It was a complete surprise for me that the cakes turned out to be soft, tasty and did not smell of soda at all. The soda was noticeable when molding, and I was afraid that it would ruin the whole taste. Nothing like that happened. The aroma of your favorite spices and herbs perfectly complements your taste sensations.
Flatbreads are very tasty with first courses; they are good for barbecue at a picnic, as well as for tea with various additions - butter, cheese, sausage. Bake and you won’t regret it!
Kefir - 250 ml
Flour - 1.5 cups
Vegetable oil - 1 tbsp.
Salt - 0.5 tsp.
Sugar - 1 tsp.
Soda - 0.5 tsp.
Favorite spices - to taste
Sesame - 2 tsp.
Glass - 250 ml
To prepare kefir flatbreads in the oven, we will need all the products on the list.
Add salt, sugar and soda to kefir. Stir well until bubbles appear.
Pour in a spoonful of vegetable oil and stir.
Immediately sift the flour.
Knead soft dough. The dough turns out sticky, similar to yeast. You need to mix it with a spoon. Add any dried herbs or spices. I have parsley, coriander, oregano. Leave sesame seeds for sprinkling.
Quickly stir all the spices into the dough. Cover with a towel and let the dough rest for 15 minutes.
Preheat the oven to maximum temperature. Heat the baking tray. Then moisten your hands with vegetable oil and form three cakes. Shape using your palms. Place the cakes on dry parchment. Sprinkle with sesame seeds and khmeli-suneli. Transfer the parchment with the tortillas to a hot baking sheet and place in an oven preheated to maximum. Next, adjust the baking according to your oven. If there is convection, then turn it on, if not, then bake without it at the hottest level for 10 minutes. I then placed the tortillas under the overhead grill for a couple of minutes to crisp up.
This is how brown my kefir cakes turned out in the oven. Sprinkle hot tortillas with water and cover with a towel for 5 minutes.
Help yourself and enjoy!
09.02.2019
People who watch their figure constantly calculate the daily calorie content of food eaten, but cannot imagine their life without baked goods. Oven-baked rye flatbreads are an excellent alternative to store-bought products, which are also low-calorie and healthy. We will discuss their recipe in today’s article.
Note to housewives
As you may have guessed, these flatbreads are made from rye flour. You can use whole grain spelled or a mixture of several varieties. For example, it will turn out very tasty if you mix rye flour with buckwheat and wheat. You can also add a little corn.
On a note! Rye flatbreads are prepared on a yeast basis or without the addition of yeast. It all depends on what result you want to achieve. If your goal is to bake low-calorie flatbreads, you don't need to add yeast.
Let's start with yeast dough. It is prepared on a kefir, milk or water basis. The listed fermented milk drinks are often replaced with yogurt or whey.
On a note! Yeast, granulated or pressed, is diluted exclusively in warm liquid, heated to a temperature of 36-38°. Yeast will not work in a hot environment.
Traditionally in yeast dough add a little granulated sugar, since it activates the yeast, a pinch of salt, chicken eggs and, of course, rye flour.
But, as you know, yeast baking has a high nutritional value, which is not suitable for everyone. You have the opportunity to prepare almost dietary rye flatbreads.
Interesting! The nutritional value of rye flatbreads prepared without adding yeast is approximately 150-160 kilocalories per 100 g of product.
Helpful Tips:
- easiest way to prepare unleavened dough of three components - water, rye flour and salt;
- It is better to bake rye flatbreads at temperature conditions at 180-200°;
- Honey gives rye baked goods a special taste;
- An alternative to yeast baking will be flatbreads cooked on kefir base with the addition of table soda;
- if you are preparing the dough with kefir, disable the baking soda acetic acid not worth it, a fermented milk drink will do it;
- sesame seeds and flax seeds are added to dietary rye flatbreads;
- so that the cakes are baked and acquire an amber hue, their surface is heat treatment can be brushed with pasteurized cow's milk or beaten egg yolk;
- To ensure even baking of the flatbreads, place a tray filled with water in the oven;
- The taste of the flatbreads will be enhanced by various spices, for example, cumin or coriander grains.
Often, when baking baked goods, they rise, the dough bubbles, which is why the surface of the finished cakes turns out to be lumpy. To prevent this from happening, pierce each flatbread in several places with a fork before cooking. This way you can ensure free air outlet.
On a note! It is better to knead the dough by hand. This process is long. Perfect dough It turns out elastic and does not stick to your hands.
In general, the nutritional value of rye flatbread starts at 100 kilocalories. It all depends on which recipe you choose. If you cook unleavened cakes water-based, their calorie content will barely reach 100 kilocalories.
On a note! Delicious rye flatbreads are made using kefir and sour cream. To minimize the nutritional value of baked goods, choose low-fat fermented milk products.
Many recipes for making flatbreads from rye flour use butter. You can replace this product with baking margarine or spread.
Ingredients:
- honey – 2 table. spoons;
- rye flour - four glasses;
- table soda - one teaspoon. spoon;
- butter – 120 g;
- chicken egg - three pieces.
Preparation:
A yeast-free flatbread in the oven can be very tasty and contain almost any filling! However, when it comes to Lenten baking, then another concern comes to the fore - how to make the flatbread soft? I suggest using a universal and very inexpensive ingredient for this... potato broth! There are potatoes in every housewife’s house. All that remains is to boil it, and do not pour the water in which the cooking process took place into the sink, but use it to knead the dough. So we can say that this is potato cake in the oven! Despite the fact that potatoes themselves are not present in the ingredients.
I have already shared with you two options for yeast dough using potato broth - the straight-rising method of warm rise and the sponge method of cold fermentation. But today I’m making lean, yeast-free baked goods. That's why I used bagged baking powder when kneading. If desired, it can be replaced with a combination of soda and starch. From the liquid ingredients, I also took vegetable oil. With him Lenten baking tastier! You can add either scented or clarified oil. This time I settled on refined, simply because my stock of unrefined is much smaller.
Now as for the filling - my tortilla with onions. However, you can also use others Lenten options- any vegetable stew, boiled or canned fish, marinated/fried/canned mushrooms. As for sweet options, there is an even wider choice! Apples or any other fruits, berries, dried fruits. You can also use jam if it has a fairly thick consistency. Therefore, decide what you want to get in the end - dessert or snack option, if like me it will be a flatbread with green onions.
I stopped in my thoughts even before I started cooking savory baked goods. Therefore, I kneaded the dough without sugar, but with salt and spices - I took a universal seasoning, which includes curry, red pepper, paprika, dried onions, carrots, celery and parsley. But you can use any other one to your taste.
So let's study in detail with step by step photos how to prepare potato cakes in the oven! 😉
Ingredients:
- potato broth - 250 ml
- salt - 1 tsp.
- universal seasoning - 0.5 tsp.
- sunflower oil - 6 tbsp.
- Wheat flour premium quality - 4 cups (500 g)*
- baking powder - 2 tsp.
- green onions - 100-120 g
* 1 cup = 200 ml liquid = 125 g flour
In a bowl I combined potato broth and 5 tablespoons of refined sunflower oil. Stirred it. 
Sift flour mixed with baking powder into a separate bowl. Then I added salt and all-purpose seasoning. Mixed it up. 
Combine dry and liquid ingredients in a larger bowl. 
Kneaded into a soft dough. You don’t need to crush it for a long time - it will start to stick to your hands, because it’s a decoction.
Adjust the amount of flour according to the situation, since wheat gluten varies. But the dough should not be too stiff or filled with flour. Otherwise, the potato cake in the oven will turn out tough.
I put the finished dough in a food bag and let it rest for about 20 minutes. 
During this time I prepared the filling. So here's my green onion tortilla, so I rinsed it thoroughly and dried it. Then I cut it into small rings along with the white part. 
I dusted a clean and dry table with flour. Rolled out the dough into a layer measuring 30x40 cm. 
I brushed the dough with a tablespoon of sunflower oil, moving away from the edges. I laid the prepared onion in an even layer on the right half of the layer. 
Cover the filling with the free left side of the dough. I pinched the loose ends of the dough together. 
I made punctures on top with a fork. Then I rolled the top of the cake a little with a rolling pin. And again I poked it with a fork all over the surface. This is the flatbread I made with onions: 
Placed the baking sheet in an oven preheated to 100 degrees. I set the temperature to 200"C. I baked for 30 minutes. I checked the doneness with a toothpick.
Removed from the oven, covered the top with foil and then a towel. Let it cool down like that. 
So a delicious and soft yeast-free flatbread is ready in the oven! I assure you that those who do not fast will also develop a great love for these pastries! Checked! ;)
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