Tünnbröd

Ingredients for 1 servings:

• 25 g yeast
• 50 g butter
• ½ liter of milk
• ½ tsp salt
• 30 g sugar
• 2 tbsp beetroot
• ½ tsp ammonium bicarbonate
• 100 g flour (whole wheat)
• 100 g flour (rye flour)
• Flour for the work surface

Instructions

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

Swedish bread – enough for 14 pieces

Crumble the yeast into a bowl. Melt the butter and add the milk to the butter. Add a little of the mixture to the yeast to dissolve it. Now add all the other ingredients to the bowl and mix until you have a smooth dough. Cover the dough with a cloth and let it rest in a warm place for about 50 minutes. Then transfer it to a floured work surface. Divide the dough into 14 pieces and shape each piece into a round roll. Flatten with your hand and roll out with a rolling pin into flatbreads about 1/2 cm thick. Tap off any excess flour. Heat a frying pan without fat and cook the flatbreads over medium heat for about 2 minutes on each side. Cover with a cloth and place on a wire rack to cool. Tünnbröd is low in calories.