Rye cakes with yeast

1. In order for the baking to be lush, it is necessary to sift the flour before kneading the dough. This simultaneously cleanses the flour from various impurities, breaks up the lumps of flour that sometimes occur and saturates the flour with oxygen.

2. Put the sifted flour in a bowl. Add salt, dry fast-acting yeast and mix well.

3. Warm up the drinking water a little to a temperature of about 35 degrees Celsius. Dilute honey in it. Make a small depression in the flour and pour in warm water with honey.

4. Add a bowl of flour with a little odorless vegetable oil.

5. Knead a soft and elastic dough, mixing all the ingredients. The consistency of the dough should not be too tight. Let it stick to your hands a little better.

6. Form a ball of dough and put it back in the bowl. Cover the bowl with a clean towel so that the dough does not dry out. And put it in a warm place for an hour.

7. After an hour, knead the dough with your hands. Add a little more wheat flour, if necessary. Put it back on, cover the dough with a towel and put it in the heat so that it rises.

8. After the dough has doubled in size, divide it into 4 parts. Form circles from each piece and flatten it into a flat cake.

9. Transfer the formed tortillas to a baking sheet covered with baking paper.

10. Lubricate each tortilla with water on top and sprinkle with sesame seeds.

11. Leave the tortillas for another 30-40 minutes in order for them to increase.

12. Turn the oven on 180 degrees Celsius.

13. As soon as the tortillas have come up and the oven has warmed up, put the baking sheet in the oven for about half an hour or until the tortillas are browned to brown.

14. Immediately after baking, wrap the finished rye cakes with a clean rag towel and let them cool down in this state.

Ready-made rye tortillas can be served instead of bread to the main dish!

Bon appetit!