Swedish flatbread

 I grew up in Dalarna, Sweden and am now living in Gävleborg. That meaning I live geographically in the middle of the country and from here and going north in Sweden there is a long tradition of making tunnbröd - flatbread. The recipe varies from using potatoes to different types of flour. 

A book published in 1555 and illustrated by Olaus Magnus, showing men and women baking flat bread over an open fire. And the tradition stems back even further than that. If you are lucky you can still find "baking houses" in old villages. They are like small sheds with a huge baking oven - much like a pizza oven but bigger. And there is a huge table in the middle of the room. 

I once had the pleasure of making traditional flatbread when a friend of mine asked if I wanted to come over when they were planning on making flatbread for Christmas. 

But since I don't have an oven like that I use my electric Teppanyaki table grill. You can also use a dry cast iron pan.

Most times when you are given a handwritten recipe it usually looks like this. :) But I have tried to translate it if anyone want to try the recipe I used. The measurements are in metric. 

Swedish flat bread 

12–15 flatbread

 50 gram butter

500 ml plantbased milk

¼ packet of yeast

Melt the butter, add the “milk” and the yeast.

Be careful not to add the yeast to a hot liquid.

Lukewarm is preferred.

½ tsp salt

45 gram sugar

2 tbls molasses (light brown)

1 tsp baking powder (or ½ tsp deer antler salt if you can find any)

90 gram graham flour (1½ dl)

120 gram rye flour (2 dl)

420 gram wheat flour + more if needed (7 dl)

 

Mix your dry ingredients and add the liquid. Kneed until you have a smooth dough.. Leave to rest for
30 min.

Divide into 12-15 balls. I weigh the dough and divide into desired amout of flatbreads.

 Roll every ball out to a thin, flat bread.

 Put each bread in a frying pan on medium high heat for about 2 minutes on each side.