Fresh-Milled Rye & Wheat Skillet Flatbreads

Soft, lightly tangy flatbreads made with fresh-milled rye and hard white wheat, ready for soup or sandwiches.

Ingredients

• 240 g fresh-milled hard white wheat flour
• 120 g fresh-milled rye flour
• 7 g fine salt
• 7 g baking powder
• 25 g olive oil
• 220 g plain yogurt
• 70–100 g warm water, added gradually
• Extra flour for the bench
• Optional: melted butter and chopped herbs for serving

Method

1. Whisk both flours with salt and baking powder. Add olive oil, yogurt, and 70 g water. Mix until a soft dough forms, adding the remaining water in small increments only if dry. Do not force a sticky dough with excess water.
2. Cover and rest 30 minutes, then knead briefly until smoother. Cover and rest 15 minutes more; the fresh flour continues to absorb moisture.
3. Divide into eight pieces, about 85–90 g each. Roll each piece on a lightly floured surface to a 6-inch round, about ⅛ inch thick.
4. Heat a heavy skillet over medium-high heat. Cook one flatbread at a time in the dry skillet for 1–2 minutes per side until brown spots form and the center is cooked. Reduce heat if the outside chars before the center cooks.
5. Stack under a clean towel to keep soft. Brush lightly with butter and herbs if desired. Serve warm.

Make it well

The 33% rye portion adds flavor but little stretchy gluten. Use hard wheat for the balance and avoid overworking. Refrigerate cooled breads airtight up to 3 days, or freeze separated by parchment up to 2 months; rewarm in a skillet.

← Back to all recipes