Rye crisps, crisps, or non-kosher matzo

Category: Special bread
Rye crisps, crisps, or non-kosher matzo

Ingredients

Rye flour 250g ≈ 2 cups
Bran (optional) 20gr = 2st. l with a slide
Sesame (optional) 30gr = 2st. l
Spices (optional) 1 / 2h l.
Salt (optional) 4gr. = 1 / 2st. l
The water is cold 125gr = 1/2 cup
Olive oil (optional) 15gr = 1 st. l.

Cooking method

  • Dear losing weight, as well as lovers of crisps in general! I present to your attention a wonderful recipe and method of its preparation, based on personal experience and biblical history!
  • From the Bible - the speed of cooking, which does not allow the development of gluten, and the ratio of the weight of flour to water. From personal experience - adding bran, sesame seeds, salt, oil and using an electric waffle iron ...
  • Even if you limit yourself to flour mixed with water and fry it in a pan, the result will be excellent - matzo))))
  • Cooking can be called fast!
  • 1. I turn on the waffle iron for heating.
  • 2. I mix flour, bran, salt, sesame and spices in a bowl, add water and oil, collect the dough in a lump and under a hood (I make all the cool dough with knives in a food processor - 20 seconds and it's done). This dough can also be made with handles - a little longer, but the result is the same.
  • 3. I pinch off small pieces from the dough and roll it out very thinly, very thinly. You can use a dough sheeter.
  • 4.1. I put it in the waffle iron and get down to step 3.
  • 4.2 I take out the "wafer" on the wire rack, put the rolled dough into the waffle iron and start step 3.
  • Rye crisps, crisps, or non-kosher matzo Rye crisps, crisps, or non-kosher matzo Rye crisps, crisps, or non-kosher matzo
  • Rye crisps, crisps, or non-kosher matzo Rye crisps, crisps, or non-kosher matzo Rye crisps, crisps, or non-kosher matzo
  • The process is continuous. If the waffle iron is old-mode and heats well, it takes less than half an hour from kneading to a finished stack of crispbreads.
  • These crisps can be cooked in a frying pan, in an oven (at 180 ° C for 5-7 minutes) and a chapatnice, but then the dough must be chopped with a fork or rolled with a needle roller. After the oven, they will be harder, but also tasty, the main thing is to roll them thinly!

Time for preparing:

25 minutes

Note

The idea for the preparation belongs to my brother, whose diet does not allow kvass wheat bread. I have been preparing these crisps recently and was pleasantly surprised that these rye crisps, unlike rye bread and fincrisps, do not give any "fermentation" in the stomach ...

It's so delicious with curd cheese! Even those who do not need any "special" food at home enjoy these croutons ...
Rye crisps, crisps, or non-kosher matzo

Rada-dms
Great recipe! Thank you so much!
vedmacck
Just such an "old-fashioned" I have
Doxy
Tatyana, it remains only to mix flour with water)))

Rada-dms, try it - you won't regret it!
vedmacck
The unit is in exile - in the country, lies there in the back room. But I'll try the recipe for the holidays! I think the beer will be the very "that".
grinaty
Verawhat wonderful loaves! Thanks for the recipe !! I love this business very much, only I did not like it from the oven: it turned out to be thick and harsh. Maybe, of course, the recipe was unsuccessful, but rather kosoruchki pens)) Now, looking at the mouth-watering crispbread, I started to buy a waffle iron, but I don't understand anything about them - I must probably go to the girls in the profile
Doxy
Quote: grinaty
I love this business very much, only I did not like it from the oven: it turned out to be thick and harsh.
Natalia, the main thing is not to knead for a long time, not to strain and roll out very thinly, then they will be more crunchy. My brother makes them in the oven - it's very tasty, but tastier from the waffle iron))) She herself recently bought it on Avito - especially for these breads)))
Quote: grinaty
I can buy a waffle iron, but I don't understand anything about them - I should probably go to the girls in the profile Temko
Any waffle iron for thin waffles will do, ideally - find an old Soviet one, it warms up evenly and fries very quickly! (I have a model "Lakomka" EVGK-1 for 1KV)

Quote: vedmacck
I think the beer will be the very "that".
Tatyana, if you put more salt, and pepper - better than any chips!
grinaty
Quote: Doxy
Any waffle iron for thin waffles will do, ideally - find an old Soviet one, it warms up evenly and fries very quickly! (I have a model "Lakomka" EVGK-1 for 1KV)
Vera, thank you !! I will look for
RepeShock

Cool idea with a waffle iron!
Manna
ABOUT! I also love such cakes (I love them more with cakes). I like it more in a frying pan under the lid, where they steamed and become soft, and in a waffle iron they are drier and crunchy. And I make the dough thinner, I spread it on the bottom right into a cold large-diameter frying pan. And then I fry / bake under a lid over low heat. I only make one cake at a time, but a large one.
And in the waffle iron I like it more from waffle rye dough (spreading with a spoon, not rolling).
By the way, after all, such rye cakes are also excellent in the chapatnitsa (I baked).
Oh, is it okay that I got in here?
Doxy
Manna, I greet the lover and manufacturer of rye bread!
We were looking for ways to make crispy bread. So many crispbreads and knäckebröd recipes we've tried !!! This is a personally "hard-won" recipe for crunches, based on the simplest and most ancient bread. And you can cook it without special tools - flour, water, hands, a rolling pin and a frying pan!

I am thinking of repeating the experiment with yeast crisps, I am sure they will be better in a waffle iron.
My brother went to buy a waffle iron today)))

I found your recipe when I was looking for a section in which to place these crispbreads. Unfortunately, your pictures did not open for me and did not see the process and consistency of the dough.

Quote: RepeShock

Cool idea with a waffle iron!
Irina, if she is in the bins - try it! Delicious and healthy bread!
Manna
Quote: Doxy
You can cook it without special tools - flour, water, hands, a rolling pin and a frying pan!
Yes, yes, yes, that's what I like. I knead the dough straight with a fork in a bowl of flour and water (sometimes I add salt, but more often without it). It turns out a sticky thick mass. I dump it into the pan and spread the dough thinly along the bottom with my wet hands. And then I bake under the lid.

Quote: Doxy
I found your recipe when I was looking for a section in which to place these crispbreads. Unfortunately, your pictures did not open for me
Yes, there has long been a need to re-upload photos, hands do not reach. There the dough is like a regular waffle, I put it in a waffle iron with a spoon. They turn out to be thin as waffles.

Quote: Doxy
We were looking for ways to make crispy bread.
Yes, the rolled dough in the waffle iron is just for crunching. Although, if you cook them like chapatki (preferably with butter) and then under a napkin, then they also soften, but not like in a frying pan, of course.
Mikhaska
Doxy, Vera! The recipe is just wonderful! Some time ago, I was no longer satisfied with the quality of all kinds of crisps that we have for sale. And I also took care of finding a recipe that suits me. Now I will try to bake crunches according to your method.
Thank you so much!
Gala
Must be done! I liked the recipe.
Vera, Thank you!
Doxy
Galina, try it, I hope they will not disappoint you))

Irina, this recipe is extremely variable, I think you will find "yours" in it!

Manna, if you like softened bread - this is not your recipe, it is "crisp")))
Rattatosk
The breads in the waffle iron are thin and crispy. And this is all without oil!
Thank you very much for the recipe, my family really likes it.
grinaty
Quote: Rattatosk
The breads in the waffle iron are thin and crispy. And this is all without oil!
I envy the Waffle iron I want!
Doxy
Natalia, look at AVITO, I bought mine for 350 rubles, though this is super-luck, usually they are there for a thousand ... First, try to make them in the oven. I repeat, the main thing is to roll it out very thinly!
Tatyana, I am very happy! My household tasted them so much that I have to give them out in portions)))
Today I added wheat flour and poppy seeds to the bread - yummy!
Rye crisps, crisps, or non-kosher matzo
vedmacck
I've been walking around the bag of flour for two hours. Even without a waffle iron, but today I will definitely do it!
I did it in a dry skillet.
I added hot pepper. It rolled out thinly. I held a little, it turned out soft. I put it all back, dried up and crunchy!
At the weekend, I will make kebabs and beer in a waffle iron
VikaAll
And I can't roll it out. It will stick scary. And sticks to the rolling pin, and to the table.
I'll try to smear it with wet hands and fry it in the oven.
vedmacck
I almost did not stick. Only slightly powdered the table. Maybe a lot of liquid?
Doxy
VikaAll, very strange, this dough even rolls the dough. Most likely a lot of water, roll over rye flour.

Today I did it with the addition of corn flour, it is rolled out with a rolling pin, and in the dough roll it breaks down into "flakes".
Doxy
Aaaaa !! Everyone, everyone, everyone !!!
The most common dumplings dough (flour, water, egg, salt) in a waffle iron turned into amazingly crispy and airy loaves! The dough is rolled out thinly (imperia thickness 5 out of 6)
Rye crisps, crisps, or non-kosher matzo
Allegra
Doxy, Vera, and if you add another spoonful of vodka, and keep the dough in the refrigerator overnight, it will be what I do in a frying pan
Doxy
Sveta, yeah - it will be vaaasche-add bubble! This dough was supposed to be noodles, but it splashed too much water, the dough turned out to be very soft. So as not to be wise, I decided to "dispose of" it in the waffle iron, the result was stunned!
As a child, my mother also fried the remains of the dough in a frying pan, but in a waffle iron it becomes like that - eat your mind!
vedmacck
Doxy, it's time to exhibit a new recipe!
Kokoschka
Quote: Doxy
Aaaaa !! Everyone, everyone, everyone !!!
The most common dumplings dough (flour, water, egg, salt) in a waffle iron turned into amazingly crispy and airy loaves! The dough is rolled out thinly (imperia thickness 5 out of 6)
Yes, how can it be without a waffle iron now, no urine is needed
Doxy
Lily, the waffle iron is a cool thing! The funny thing is that we can have sweet waffles for a week, and all kinds of bread with cheese, meat, pâté or tomato are swept away instantly!

Tatyana, what's the recipe? Roll out any dough thinly, put it in a waffle iron and fry - at the exit of crisps! I have tried a hundred different recipes, all of which make delicious crispy bread!

Sveta, honestly made a dough with vodka ... And baked a mountain of bread with a bunch of round waffles)))
Rye crisps, crisps, or non-kosher matzo. Rye crisps, crisps, or non-kosher matzo
Allegra
Vera, well, e-mayo, now we need a waffle iron too
Doxy
Sveta, I have a guess that such things can still be done in a frying pan with a heavy lid for "chicken taPaka". After all, I wanted to try it today and forgot ...
VikaAll
Doxy, I want to share how I still achieved, with your help, the perfect crunchies. Of course, I add flour well and take the dough from the refrigerator. Cold skates much better than freshly mixed ones. I fry on a wire rack in the microwave on the Combi-convection mode (microwaves with convection).
With a leaf of lettuce and grated cheese on a hot crisp for breakfast
Thank you
Doxy
VikaAll, I am glad that you have achieved your goal and you liked them!
Indeed, it is not necessary to roll the dough right away. The other day it was not possible to bake bread immediately after kneading, baked the next day - the taste was the same as in instant cooking!
Olga VB
Vera, I understand that you have already tried all sorts of different breads
What were the best?
Imagine, about a year ago I just brought such an email to the front door. waffle iron, because it took up a lot of space, and I did not use it. She was 20 years old, and she was completely new in the sense of not being used. Do not kill current with slippers! It happens.
Doxy
Olga, here happiness has come to someone!)))
For me, the most-most - this is the above recipe for rye bread without yeast, with sesame seeds and butter. Children and husband love bread made from ordinary dumplings. And, in general, it seems to me that in a waffle iron any dough turns into chic bread.
Musenovna
Today baked again.It turns out a lot, tasty and healthy
Olga VB
Quote: Doxy
It seems to me that in a waffle iron any dough turns into chic bread.
I now have a waffle iron for thick waffles ...
Doxy
Quote: Olga VB

I now have a waffle iron for thick waffles ...
Olga, it seems to me that you can experiment with a waffle iron for thick waffles! It would be curious to see the result.
By the way! I have a tsarist-Soviet waffle-iron on a plate - I must try it !!
Quote: Musenovna

Today I baked again. It turns out a lot, tasty and healthy
I subscribe to every word!
Crochet
Quote: Doxy
I mix flour, bran, salt, sesame and spices in a bowl, add water and oil, collect the dough in a lump

Verochka, I understood correctly, here is the same principle as for dough without kneading, the more thoroughly we knead, the worse the result?

And then suddenly I get carried away, it happens to me, yes ...
julia_bb
Doxy, an excellent recipe, just what you need for losing weight)
And to roll thinly is about how many mm? If on marcato, then on what number?
Doxy
Yulia, I have imperia rolling, wheat crisps (from dumplings and cheburek dough) I roll at the smallest thickness, the number 6 is 0.2mm, and rye is slightly thicker, at the number 5 ≈ 0.5mm

Inna, I don't even know if there will be any significant difference in the taste and density of the loaves, between kneaded and quickly chopped! Love to knead - knead for pleasure))) The most significant difference in taste is given by butter - the more there is, the more crunchy crisp bread turns out!
julia_bb
Vera, thanks, I see. Marcato has from 1 to 9 in the direction of decreasing, that is, 9 is the thinnest dough, I'll try to roll it out by 6-7
Volume
Vera thank you very much! : rose: Made exactly according to the recipe, including sesame seeds, pepper, cumin and coriander. She rolled it into 6 Marcato. Everything turned out very well! I liked it, it's delicious and crunchy. Baked in a Cloer waffle iron (for thin). It's night outside, I sit crunching, trying to break away.
julia_bb
Volume, cool, I didn't have time to do it today, but now I will roll it out at 6 and also in Cloer I will do
Mirabel
Doxy, Vera, thank you so much for the recipes and the idea itself!
Sunday night before work week, I had to come across this recipe.
I took half a portion of the main recipe and replaced half of the flour with white, due to the lack of a sufficient amount of rye, the dough sheeter did not reach iiiii ... the first crisp was a little lumpy, rolled out not thinly enough. and then everything went soooo quickly, even with my not quite perfect waffle iron Smile (at one time she could not cope with wearing chaps). It turned out 10 pieces of thin and crunchy bread. very, very tasty and really somewhat similar to matzo.
And kneading the dough in a blender, following the example of the dough in 20 seconds, for which this blender was purchased.
At night, looking down, I ate one thing with cream cheese. ndaaaaa ...
Piano
Sorry, I'm slowing down .. grease the waffle iron or not?
Crochet
Quote: Piano
Grease the waffle iron or not?

Lenochka, I didn't lubricate, and why?
Doxy
Inna, well, how are you there? Did you like it?
Elena, no, you don't need to grease anything, the dense dough does not stick at all! After baking, I just brush it, sweep away the flour!

Quote: Mirabel
At night, looking down, I ate one thing with cream cheese. ndaaaaa ...
Vika, one thing is possible))) I am very pleased that you liked the idea!

Quote: Toma
It's night outside, I sit crunching, trying to break away.
Volume, be careful! They look so harmless! )))

Quote: julia_bb
I'll try to roll it out for 6-7
Yulia, roll on different thickness, maybe thinner for you, or maybe thicker like it.
At first, the dumplings dough rolled by 5, and now only 6 - the thinnest thickness.
I already have weight norms for different loaves, before rolling out, I immediately divide the whole dough into "balls"
dumplings and cheburek dough - 25 grams
rye bread - 30 grams
yeast fincrisps - 50 grams
Yes, I had another experience with "matzah" made from cheburek dough - I made "cake")))
I cooked a simple custard (milk, sugar, eggs, flour) and spread layers of wheat bread ...
The first hours it is some kind of rubber, but after a day of "instruction" - quite nothing to myself, simple and not very sweet. Pets gobbled up for a sweet soul and asked to do something else)))

Rye crisps, crisps, or non-kosher matzo

Kokoschka
Quote: Doxy
I already have weight norms for different crispbreads, before rolling out, I immediately divide the whole dough into "balls"
dumplings and cheburek dough - 25 grams
rye bread - 30 grams
I also really like to measure in advance, I always divide the dough on chapatis, it's very convenient, it's immediately clear how much is coming out!
Volume
Quote: Doxy
Tom, be careful! They look so harmless! )))
I realized when it was too late. Now I'll be careful,: girl-yes: thanks for the warning, but ..... how fast they chew!
Mirabel
Quote: Toma
how fast they chew!
Oh yeah!!! I did it on trial, naively thinking that no one would favor this very useful thing. What is there! They said that they would not buy chemical crunches in the store from now on, bake them with various additives and even bought several bags of rye flour.

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