Name: Fennel rye flatbreads
Prep time: 30 min
Cook time: 40 min
Yield: 8 pancakes
Cuisine: Hungary
Ingredients: 200 g ofrye flour; 3 glasses ofwater; 2 fennel; 2 onions; olive oil; salt, pepper; steamer basket; chef's knife; wooden spatula (or silicone)

main courses side dishes pan-frying prepared in advance

Updated on 14 April 2025 by

ratatouille

7 reviews 4.4 : Very good

Cuisine

Hungary

Diet

Vegan Vegetarian

Level

Easy

Calories

83 pour 100g

Preparation

30 minutes

Cooking

40 minutes

Wait

1 hour

I found this recipe for fennel rye flatbreads in the book Recettes Végétariennes du Monde Entier, Garance Leureux, La Plage, 160 pages, which, despite its small size, is an endless source of discovery for me! This book will take you on a journey around the world in search of traditional and delicious recipes. Here, the author shares a recipe of Hungarian origin.

This was my first time cooking with rye flour, so I discovered the surprising properties of this grain, which gradually swells when it comes into contact with water. With this flour, there’s no need for yeast to give your dishes volume—it does it all on its own!

Furthermore, rye flour has many nutritional benefits and is every bit as good as buckwheat flour, which is much better known. It contains little gluten but is not suitable for a gluten-free diet.

As for fennel, I’m always curious to find new ways to cook this vegetable.

These delicious Hungarian rye and fennel flatbreads are just the thing—an original, healthy, and delicious way to cook this fragrant vegetable!

For

pancakes

Add to shopping list

200 g of rye flour
3 glasses of water
2 fennel
2 onions
olive oil
salt, pepper

Kitchen utensils
steamer basket
chef's knife
wooden spatula or silicone

1
Mix the flour with the specified amount of water, and let it rest for one hour at room temperature.
2
Rinse the fennel, remove any outer layers if they are damaged, and cut them into large pieces.
Peel, core, and thinly slice the onion.
Steam for 10 minutes starting from the moment steam begins to rise. The vegetables should be tender when done.
3
Once the vegetables are cooked, cut them into small pieces and mix them into the rye flour dough (you can do this while the dough is resting to save time).
4
Season with salt and pepper (taste to make sure they’re well seasoned—it would be a shame if your guests had to add salt to the pancakes after they’re cooked).
Add two tbsp of olive oil; this will make the pancakes even more moist.
5
Wait until the batter has finished resting; it should have thickened. It should have a thicker consistency than pancake batter. If necessary
, add just a tiny bit of water if it’s too dry, but don’t overdo it—otherwise your galettes won’t hold their shape!
6
Heat some oil in a skillet, then spoon in fairly thick patties using a tbsp or a crepe ladle.
7
Cook over medium heat for 10 minutes on each side until golden brown.
Flip the pancakes using a large silicone spatula or slide them onto a plate.
8
Serve these pancakes piping hot, along with a salad.