in Sweden

Swedish flatbread

updated

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Ingredients for 1 servings:

  • 500 ml milk
  • 50 g butter
  • 1 ½ packets of dry yeast
  • ½ tsp salt
  • 3 tbsp sugar
  • 2 tbsp beet syrup
  • ½ tsp baking powder
  • 500 g wheat flour type 405
  • 300 g wholemeal rye flour

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 50 minutes

perfect for grilling or as a starter

Heat the milk and melt the butter. Add all the remaining ingredients, knead well, and let rise in a warm place for 60 minutes. Divide the dough into 14 pieces and form them into round balls. Roll the balls out on a floured surface into flatbreads about 0.5 cm thick. Roll over your hand, shaking off any excess flour. Heat a non-stick pan and fry the flatbreads one at a time on each side at medium heat for about 3 minutes. Let the flatbread cool on a wire rack. The bread has approximately 171 kcal per serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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