Tunnbröd - Swedish Flatbread
Tunnbröd, or Swedish flatbread, is one of the most well-known baked goods from Northern Sweden. Tradition says it has been baked for centuries, as rye flour can be stored for a long time, and the bread is easy to prepare in a simple skillet or oven. For northern wanderers and fishermen, this bread was ideal because it could be stored well yet remain soft. Today, tunnbröd is an essential part of Swedish street food, for example, in the form of the famous 'Tunnbrödsrulle' sausage roll.
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Ingredients for this recipe
Servings: 8
250
g
Rye Flour
250
g
All-Purpose Flour
7
g
Dry Yeast
10
g
Sugar
5
g
Salt
200
ml
Warm Milk
50
g
Butter
20
g
Honey
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Preparation Steps
1
In a small bowl, combine the warm milk with the dry yeast and sugar. Let it sit for 10 minutes, or until the yeast is foamy.
2
In a large bowl, whisk together the rye flour and all-purpose flour, then add the salt.
3
Pour in the proofed yeast mixture, melted butter, and honey, then knead until a soft, pliable dough forms.
4
Cover the dough with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.
5
Turn the dough out onto a lightly floured surface and divide it into 8 equal portions.
6
Roll out each portion into a thin circle, about 2-3 mm thick.
7
In a hot, dry skillet, cook the flatbreads for 1-2 minutes per side, or until small brown spots appear.
8
Place them on a clean kitchen towel and cover to keep them soft.
