‘There’s no kneading, resting or proving, so you can make these flatbreads from scratch when you get home from work, or while you’re preparing lunch,’ says Miisa. ‘It couldn’t be easier: just mix your ingredients and bake. I’ve based my dough on a Finnish recipe: traditional variations would use barley, potato or parsnip. They aren’t dense, and not sweet, in spite of the syrup. They taste natural and clean, and keep well until the next day.’

Miisa’s quick rye flatbreads

Ingredients to make 8–10 flatbreads

  • 250ml thick Greek yoghurt
  • 50ml rapeseed oil
  • 1tbsp golden syrup
  • 50ml water
  • ½ tsp sea salt
  • 1tsp bicarbonate of soda
  • 150g strong wholemeal wheat flour
  • 150g wholemeal rye flour
  • 1 medium-sized egg, lightly beaten (for brushing)

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  • 1

    Prepare all the ingredients, and preheat the oven to 220 Cº.

  • 2

    Place yoghurt, rapeseed oil, golden syrup, water and salt in a mixing bowl.

  • 3

    Mix well.

  • 4

    In a separate bowl, mix the flours and bicarb of soda together…

  • 5

    …then tip them into the yoghurt mixture and mix until you have soft dough. No need to knead.

  • 6

    With a tablespoon, divide the dough into equal dollops.

  • 7

    Sprinkle a little wheat flour on top of each dollop, and flatten by hand.

  • 8

    Drop them evenly onto a baking tray lined with non-stick baking parchment. Pierce each piece with a fork a couple of times.

  • 9

    Finally, brush with lightly beaten egg.

  • 10

    Bake in the preheated oven for 12 minutes or until golden brown.

Nordic Bakery, 14A Golden Square, London W1 (020 3230 1077; www.nordicbakery.com). Also at 48 Dorset Street, near Baker Street.


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