Swedish Flat Bread
Here is my Swedish Flatbread Recipe - it has been tweaked over the years and works really well.
MjukTunnbröd with Quick Yeast
I developed this flatbread recipe for the Bread Maker – Dough setting - instant yeast
I like this recipe for its flavor and diversity. If it is rolled out very thing, it will be crispy and if it is left thicker it is nice and soft. The soft flatbread is a nice change from regular bread. We like it best with ham, cheese or sill (herring). If you make enough that actually makes it to the freezer, it freezes nicely.
- 2 Cups water
- 4 Tbsp oil
- 1 tsp salt
- 2 Tbsp sugar
- 4 cups of flour
- ½ cup of Red River Cereal
- 2 Tbsp broken Flax
- 2 tsp yeast
Preheat oven to 375 or 400 oF. You will soon know which temperature is best.
Once the dough is ready, divide it roughly into 8 pieces. On a floured surface roll out the dough with a Swedish rolling pin. When it is ready to be baked, loosely roll the flatbread onto the bakspade, Swedish wooden spatula (See Picture) then unroll it into the oven. Bake 7- 10 minutes until lightly brown around the edges.
Now I have a Bosch Bread Machine so I am working on a new flatbread recipe that will use regular yeast. The Bosch works fantastic with the added bonus of actually having bread left over to freeze.