📖 Instructions

1. In a large mixing bowl, combine 2 cups of all-purpose flour, 1 teaspoon of salt, and 1 teaspoon of baking powder. Give it a good whisk to make sure everything is evenly distributed.
2. Gradually add 1 1/4 cups of lukewarm water to the flour mixture, mixing with a wooden spoon or your hands until a shaggy dough forms. Don't be afraid to get your hands dirty; it's part of the fun!
3. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until the dough is smooth and elastic. If it seems too sticky, add a tablespoon or two of additional flour at a time, but be careful not to over-do it; slightly sticky dough is fine!
4. Divide the dough into 4 equal portions. Roll each portion into a thin, roughly 8-inch circle (or any shape you prefer!), using a rolling pin. If the dough springs back, let it rest for a few minutes before continuing.
5. Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper (optional, but makes cleanup much easier).
6. Place the rolled-out flatbreads onto the prepared baking sheet. Spread a thin layer of sauerkraut evenly over each flatbread, leaving a little border so it doesn't spill over the edges.
7. Sprinkle each flatbread generously with caraway seeds. Mmm, that caraway aroma!
8. Bake for 12-15 minutes, or until the flatbreads are golden brown and crispy. Keep a close eye on them, as ovens can vary.
9. Remove the flatbreads from the oven and let them cool slightly on a wire rack before slicing and serving. They're amazing warm, but also pretty tasty at room temperature!
10. Slice each flatbread into wedges and enjoy! This is where the real fun begins…Experiment with toppings! I like to add a dollop of sour cream or crème fraîche for extra tang. Yum!