Ingredients for approximately 15 rye and walnut flatbreads (15 cm in diameter)

• 140 g rye flour
• 140 g 00 flour
• 1/2 sachet of instant bread and pizza yeast (approximately 8 g)
• 180 g lukewarm water
• 1 teaspoon of fine salt
• 60 g of walnuts, shelled

You will also need a blender with blades, a rolling pin and a non-stick frying pan

How to prepare the rye and walnut flatbreads

Very finely chop the walnuts together with the teaspoon of fine salt using a blender fitted with blades. In a large bowl, sift the rye flour, the 00 flour and the yeast. Begin adding the lukewarm water gradually, mixing with your hands or with the help of a fork, and finally incorporate the walnuts.

Continue mixing until you obtain a compact yet soft dough; if it turns out too dry, we recommend adding a little more water, but not too much, to avoid making the mixture unmanageable.

Now place the ready dough in a bowl covered with a damp cloth for ten to fifteen minutes: as a proving environment, we recommend using the oven switched off but with the light on. Once the time is up, pull off approximately 50 g of dough at a time and roll it out with a rolling pin (on a wooden board dusted with rye flour or 00 flour) until it becomes thin and round.

Finally, heat a non-stick frying pan over the hob; once it is nice and hot, lay the flatbreads in it and cook them for approximately 1 minute per side.