Ingredients:
- 15 grams active dry yeast
- 250 grams water (85-105F)
- 50 grams unsalted butter, room temperature
- 250 grams rye flour
- 100 grams bread flour
- ½ teaspoon kosher salt
- ½ teaspoon granulated sugar
- 1 Tablespoon caraway seeds, ground
Directions:
Dissolve the yeast in water in a large mixing bowl. Add the butter, both flours, salt, sugar, and caraway seeds and mix together by hand until the dough comes together, about 3-5 minutes. Cover with plastic and let rise in a warm area for about 1 hour.
In the meantime, preheat the oven to 475F.
Once the dough has proofed for 1 hour, turn the dough out onto a floured surface and divide into 8 balls. Roll out each ball into a very thin flat pancake and prick the surface with a fork. Then, working in batches, place on a sheet tray and bake immediately for 8-10 minutes. Place on a cooling rack. Break into large pieces for serving.
Share
