Rye flat cakes can easily replace bread, especially since it's very, very easy to cook. 

Preparation:

1. Mix rye flour and water, then place the dough under the lid (to keep moisture) for about 30 minutes.
2. After 30 minutes, take a little dough and mash it into a thin desired thickness (or cut out with cookie-cutters).
You will not be able to roll it out with a rolling pin without lubricating the dough with water or oil, because the dough is too sticky. 
Do not sprinkle with flour.
3. Lubricate the oven trays with sunflower / olive oil and put your raw flat cakes in the oven at 415°F (210°C) on the bottom shelf for 7 minutes on each side (until ruddy, golden color).
4. Remove from the oven and allow to cool.

Note: to make the crust soft, cover with a towel, and then transfer to any other utensils with a lid.

Conclusion: the flat cakes turned out delicious. Sharp rye taste is not felt at all, because  sunflower oil miraculously  added a pleasant taste. And inside they turned out like a thin bread.