Polar bread

Ingredients for 1 servings:

• 340 g wheat flour, type 550
• 120 ml milk, lukewarm, mixed with
• 90 ml water, lukewarm
• some lemon juice
• 2 tsp salt
• 1 ½ tsp sugar
• ½ cube of fresh yeast (equivalent to dry yeast)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Swedish flatbread, also known as polar bread, baked in a pan

Crumble the yeast and dissolve it in the water and milk mixture. Add the sugar and let the mixture stand for 5-10 minutes. Then mix the remaining ingredients in a bowl, add the yeast solution, bring everything together, and knead the dough for a few minutes. Divide the dough into 10 portions and roll each one out with a rolling pin. If you like, you can refrigerate the dough for 10 minutes before rolling it out; this will make it easier. The flatbreads should be about 4 mm thick after rolling out. Cover the flatbreads and let them rise for half an hour to an hour. Heat a pan on the stove. Bake the flatbreads one after the other for a few minutes on each side, pricking them with a fork at the beginning to achieve a true-to-life appearance. They should not be baked for too long to ensure they are as soft and fluffy as the original. By the way, the polar bread tastes best freshly baked!