For the Tyrolean flatbread, mix wheat and rye flour and add a little water.
Add yeast and honey and mix with a little flour from the edge. Cover and let rise in a warm place for 15 minutes.
Mix the sourdough with the remaining water, add to the dough, add salt and spices as well and mix everything together to form a firm dough. Cover and let rise for 20 minutes.
Knead the dough and let it rest for another half hour. Then knead the dough again for 10 minutes, divide it into pieces and let them rest for 5 minutes.
Dust a surface and press dough pieces into patties. Leave the patties to rest on the tray for another 1 hour. In the meantime, preheat the oven to 220-230 degrees, and after the rising time, bake the Tyrolean flatbread on the middle rack for 35 minutes.
Preparation Tip:
Serve the Tyrolean flatbread with the Brettljause.
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