- 150 g rye flour
- 50 g barley flour
- 2 tablespoon pepita
- 1/2 teaspoon Himalayan or sea salt
- 1 tablespoon olive oil
- 1 teaspoon baking powder
- 200 ml water (maybe little more)
For the dough to be soft and loosely and slightly hollowly, it must rest. At least 8 hours. Mix in a bowl flours, seeds, oil and water. Depending on how much the flour is ground, it will absorb more water. The dough should not be too thick. Wrap in transparent foil and leave to rest. After fermentation add baking powder and salt and mix well using mixer with dough attachments. Put baking paper in a tray, take the dough, form the disc and put it on a paper. Align it with wet hands. Put in preheated oven and bake between 30 and 40 minutes on 200 or 210 degrees. When it is baked transfer it to a dry dishcloth and leave to cool.