I suggest you a recipe for flat cakes (my invention), which are baked on top in a dry frying pan under the lid

Composition:

• 1 glass of rye flour
• 2-3 a glass of wheat flour
• 0,5 glasses of flax flour
• 1 glass of a mixture of millet and barley grinded cereals
• 0, 5 a glass of bran
• 1 glass of ground buckwheat
• 1 st. l. sesame
• 0, 5 tsp. soda
• 1 st. l. salt without a mound
• 3 cup water
• 1 st. l. flax seed oil
• 2-3 Tbsp. sunflower oil

Method of preparation:

Prepare cereals (buckwheat, millet, barley) - my, sort, dry, grind in a coffee grinder (if necessary - 2 times grind)
Ready groats pour 3 glasses of water, let the water soak. salt, rash soda, sesame (you can add and flaxseed, raw seeds).
Add on 1 a glass of rye and wheat flour, linseed flour, bran. Thoroughly mix. Then pour the oil in batches - first 1 st. l. flax and sunflower (optional oil can be another - for your taste). Stirring. Then look at the consistency of the dough - it should not be damp and stick to your hands. To do this, add another 1 glass of wheat flour. If the dough sticks, add another 1 st. l. oil, and, if necessary, flour.
Cut off a little from the finished dough, roll out a thickness of no more than 4-5 ml and bake upstairs in a dry frying pan under the lid until ready on one side, and then on the other. You can thin the cake thinly, then when baking it becomes crunchy.
The more you put buckwheat groats, the smoother and tastier the cake will be.
Proportions and components can be varied as desired.

Delicious relish for everyone