Mordovian-style Crispy Flatbread

Ingredients

In this Mordovian adaptation of the Polish dish Podpłomyk, we have incorporated traditional Mordovian flavors and cooking techniques. The original dish is typically made with wheat flour, while our Mordovian-style crispy flatbread uses a combination of wheat and rye flour to add a distinct nuttiness to the flavor profile. Additionally, we have adjusted the cooking time and temperature to achieve the desired level of crispiness that is characteristic of Mordovian flatbread. We alse have the original recipe for Podpłomyk, so you can check it out.

• 2 cups (250g) wheat flour 2 cups (250g) wheat flour
• 1 cup (125g) rye flour 1 cup (125g) rye flour
• 1 teaspoon salt 1 teaspoon salt
• 1 cup (240ml) warm water 1 cup (240ml) warm water
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 0.5g, 0g
• Carbohydrates (total, sugars): 39g, 0g
• Protein: 5g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the wheat flour, rye flour, and salt.
2. 2.
   Gradually add warm water to the flour mixture, stirring with a wooden spoon until a dough forms.
3. 3.
   Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth and elastic.
4. 4.
   Divide the dough into small portions and roll each portion into a thin circle, approximately 6-8 inches in diameter.
5. 5.
   Heat a frying pan over medium heat and add a small amount of vegetable oil.
6. 6.
   Cook each flatbread in the pan for about 2-3 minutes on each side, or until golden and crispy.
7. 7.
   Remove the flatbread from the pan and place on a paper towel-lined plate to absorb any excess oil.
8. 8.
   Repeat the process with the remaining dough portions.
9. 9.
   Serve the Mordovian-style crispy flatbread warm and enjoy!

Treat your ingredients with care...

• Rye flour — Rye flour adds a unique nutty flavor to the flatbread. If you prefer a milder taste, you can replace half of the rye flour with wheat flour.
• Warm water — Using warm water helps activate the gluten in the flour, resulting in a more elastic dough. Make sure the water is not too hot to avoid killing the yeast.

Tips & Tricks

• For an extra flavor boost, you can sprinkle some herbs or spices such as dill, thyme, or paprika on the flatbread before frying.
• If you prefer a softer texture, you can cover the cooked flatbread with a clean kitchen towel while they cool down.
• Experiment with different shapes and sizes of the flatbread to add variety to your presentation.

Serving advice

Serve the Mordovian-style crispy flatbread as a side dish with soups, stews, or salads. It can also be enjoyed on its own as a snack or appetizer.

Presentation advice

Arrange the Mordovian-style crispy flatbread on a platter, overlapping them slightly to create an inviting display. Garnish with fresh herbs or sprinkle with sesame seeds for an extra touch of visual appeal.