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Lean rye tortilla

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Lean rye tortilla

Lean, rye, yeast pellet on the water with herbs de Provence, black olives, green olives, pink pepper and green onions. Instead of salt I added soy sauce, KIKKOMAN light. Delicious, fragrant, true in the days of Fasting.


Cooking time 60 minutes Number of servings4

Ingredients for Lean rye tortilla




Step-by-step instruction of cooking Lean rye tortilla


Step 1

Make the dough on the water. In 50 ml of warm water dissolve the yeast dry.


Step 2

Put sugar, flour and stir. Put in a warm place for 15 minutes. I am looking for that grey wind electric locker.


Step 3

The dough is ready.


Step 4

Add more water, pour soy sauce (instead of salt), sunflower oil and beat in the flour.


Step 5

Added to the batter Provencal herbs. Mix well and put again in a warm place for 30 minutes. Utensils should be high, the dough will rise.


Step 6

The dough is ready.


Step 7

Take shape. I have D-24 see I Have a form for pizza non-stick, but I still slathered with oil. Spread a spoonful of batter and distribute it evenly. On top put sliced black and green olives and green onions, sprinkle some more Provencal herbs, and I sprinkled with pink pepper. Put in preheated oven to 180C for 15 minutes.


Step 8

The cake is ready. Decorate with Basil.