Showy Rye Crusted Flatbread
A flavorful and crunchy flatbread topped with a rye crust, perfect for snacking or as a side dish.
Ingredients
- ●1 1/2 cups Flatbread
- ●1/2 cup Rye flour
- ●1/4 cup, chopped Showy
- ●1/2 tsp, sea salt Flaky
- ●1 tsp, caraway seeds Norwegian
- ●2 tbsp Olive oil
- ●1/4 cup Water
Instructions
- 1
Preheat the oven to 425°F (220°C).
- 2
In a large mixing bowl, combine the rye flour, showy, flaky, and Norwegian.
- 3
Gradually add the water to the dry ingredients and mix until a dough forms.
- 4
Knead the dough for 5-7 minutes until it becomes smooth and elastic.
- 5
Divide the dough into 4-6 equal portions, depending on how large you want your flatbreads to be.
- 6
Roll out each portion into a thin circle, about 1/8 inch thick.
- 7
Brush the flatbreads with olive oil and sprinkle with rye flour.
- 8
Bake the flatbreads in the preheated oven for 12-15 minutes, or until golden brown and crispy.
- 9
Remove the flatbreads from the oven and let them cool for a few minutes before serving.