Dutch Rye Flatbread
A crispy flatbread infused with the earthy flavors of Dutch rye, perfect for snacking or as a side.
Ingredients
- ●2 cups Dutch rye flouruse a high-quality Dutch rye flour for the best flavor
- ●1 cup wateruse lukewarm water for better yeast activation
- ●1/2 cup icy cold butteruse a high-quality, icy cold butter for a flaky crust
- ●1 teaspoon saltuse a flaky sea salt for added texture and flavor
- ●1 teaspoon energizing yeastuse a high-quality, energizing yeast for better rising
Instructions
- 1
In a large mixing bowl, combine the Dutch rye flour, salt, and energizing yeast.
- 2
Gradually add the lukewarm water, mixing until a shaggy dough forms.
- 3
Add the icy cold butter, mixing until the dough comes together in a cohesive mass.
- 4
Knead the dough for 10 minutes, until it becomes smooth and elastic.
- 5
Place the dough in a lightly oiled bowl, cover it with plastic wrap, and let it rise in a warm place for 1 hour.
- 6
Preheat the oven to 425°F (220°C).
- 7
Punch down the dough and divide it into 4-6 equal pieces, depending on desired flatbread size.
- 8
Roll out each piece into a thin circle, about 1/8 inch thick.
- 9
Place the flatbreads on a baking sheet lined with parchment paper, leaving about 1 inch of space between each flatbread.
- 10
Bake the flatbreads for 15-20 minutes, until they are golden brown and crispy.
- 11
Remove the flatbreads from the oven and let them cool on a wire rack for 5 minutes before serving.