Rye Fennel Flatbread

Rye fennel flatbread made with yogurt and olive oil, rolled thin and cooked in a hot dry skillet for a quick, tender homemade bread.

Prep: 15 min · Cook: 15 min · Yield: 6 · Method: Stovetop

Ingredients

• 1 cup rye flour
• 1 cup all-purpose flour
• 0.75 cup plain yogurt
• 1 teaspoon baking powder
• 1 teaspoon fennel seeds
• 1 tablespoon olive oil
• 0.5 teaspoon kosher salt

Cooking instructions

1. Combine rye flour, all-purpose flour, baking powder, fennel seeds, and salt in a bowl. (about 2 min)
2. Mix in yogurt and olive oil until a soft dough forms. Knead briefly until smooth, adding a teaspoon of water only if the dough feels dry. (about 3 min)
3. Divide the dough into 6 equal pieces and roll each piece into a thin round. (about 8 min)
4. Heat a dry skillet over medium-high heat. Cook each flatbread for 2 to 3 minutes per side, until browned in spots and cooked through. (about 15 min) — Medium-high
5. Brush the hot flatbreads lightly with olive oil and serve. (about 1 min)