Heat milk and water to lukewarm. Crumble in the yeast and dissolve while stirring. Mix in honey.
Mix all three flours with salt and cumin in a bowl.
Add the liquid and knead to form a smooth dough.
Cover the dough and let it rest in a not too warm place for about 10-12 hours.
Knead the dough well again.
Divide the dough approximately into 15 pieces and shape into balls.
Roll out each ball on a floured work surface as thin as possible.
Cover a baking sheet with parchment paper and place the circles of dough on top.
Reshape each circle of dough: It is best to place a bowl (15 cm diameter) on top and trace the outline on the dough so that you get precisely shaped dough circles of the same size.
Cut out a small hole in the middle.
Roll holes in the dough with a spiked roller (kruskavel) roll holes in the dough. Alternatively, a meat mallet or a fork will work.
Shape the leftover dough into new balls and process into further flat cakes as described.
In total there are approx. 20 flat cakes, each 15 cm in diameter.
Bake the flatbreads in a preheated oven at 250 °C (convection oven 220 °C) for 8-10 minutes until golden brown.
Take out and let cool down well.
Stack on top of each other only when cool.