Tunnbröd – Soft Swedish Flatbread

In Sweden we call this “Tunnbröd” which literally means “Thin bread”. You can either bake a short time and get a soft bread which you can roll, or bake it a little longer and get a bread similar to “knäckebröd/knäckebread” which is harder. Either way, it tastes awesome and it is perfect for picnics – year-around.

I’ve followed Gateau’s recipe (swedish bakery/confectionery), because they are pros when it comes to baking! (Though I’ve changed the recipe a bit).  The pictures are taken from my second time baking this because of one simple reason. The first time wasn’t easy – some things, you have to do at least twice, to get a good result. So, if it seems hard the first time – don’t give up! Give it a second try!

BUT! Just a WARNING – This is a recipe which does take time! We’re talking about at least 2 hours!

You’ll need the following;

INGREDIENTS

• 5 dl Milk (0,5% fat)
• 10 grams of Yeast (not dry)
• 1 tbsp syrup (light not dark)
• 50 grams of butter
• 6 dl Wheat flour
• 1 dl Rye flour
• ½ dl Oatmeal
• 1 tsp Salt
• Plus some extra flour for the roller, your hands and the working area

EQUIPMENT

• Perforated baking sheet (see picture below)
• 2 Kitchen towels
• Baking roller
• 2 Bowls
• Knife
• Fork
• A plate, approximately 22 cm diameter in size
• Kitchen assistant/Kneader or Handmixer with dough hooks
• Microwave
• Oven
• Mortar
• Rubber spatula

HOW TO DO

1. Turn on the oven, 275°C
2. Measure off 5o grams of butter and 10 grams of yeast – put them both on a small plate, ready to be used. The butter should be a bit melted – not fluid, but soft. You can heat it a little if it’s still hard after a while in room temperature.
3. Crush the Oatmeal in the mortar, til it is almost as flour
4. Mix the wheat flour, rye flour and the now Oat flour in a bowl
5. Measure off the milk in the second bowl. Heat it a bit in the microwave – it should be tepid about, 37°C. I prefer it to be slightly warmer from the start, because it looses a bit of its heat when poured into the bowl.
6. Crush in the yeast in the warm milk, mix
7. Mix in the butter as well.
8. Mix in the Syrup.
9. Prepare the kneader/kitchen assistant or the handmixer with dough hooks.
10. Pour in the flour in the bowl with fluid ingredients.
11. Let it be kneaded for about 5 minutes.
12. Pour in the salt and mix again.
13. Prepare the working space, put some flour on the roller and on the table. Also, have the baking sheet near this place.

BAKING

1. Take a piece of dough (make sure you have flour on your hands) and roll a ball using your hands
2. Then use the baking roller and roll the ball flat and round, it should be only a few millimeters thick, very thin!
3. Put it on the baking sheet, roll it a little more if it looses its shape.
4. Put the plate over it and cut around, so that you’ll get a nice round bread. Remove the plate.
5. Sting it a bit, using the fork. By doing this you’ll prevent it from getting all bubbly.
6. Put it in the oven! Bake it for about 2 minutes, it should get some golden spots – but still be pale. Otherwise it’ll get hard and you won’t be able to roll it. But of course – you can do the crispy version!
7. Take it out of the oven and let it cool in a kitchen towel, together with the already baked ones.
8. Do the “Baking-section” all over again and again – til you’re out of dough!

This is the perforated baking sheet I used. Flatbread needs hot air from underneath, therefore this good.

4. They should be ROUND! Using a plate you can get the perfect shape! But, of course – you can make them squares or completely unsymmetrical as well…

5. Sting it with a fork!

7. Let them cool together IN a kitchen towel. (they’re not inside in the picture since it’s more interesting to see the breads rather than just a towel…)

Put on what spread you like and roll! Voila! You’ve got your own swedish “tunnbrödsrulle” Keso, Tuna, Salad, Ham or Cheese?

I prefer it this way… EVERYTHING:

• Butter
• Ham
• Cheese
• Salad
• Cucumber

Preferably served together with hot chocolate!