Soft Flatbread (Mjukt Tunnbrod)
A traditional soft Swedish thin flatbread, pan-fried until tender and lightly blistered.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Crumble the fresh yeast into a large mixing bowl. Melt the butter in a saucepan, add the milk, and warm gently until just lukewarm, about 99°F (37°C).
- 2
Dissolve the yeast in a little of the warm milk mixture, then add the rest of the liquid along with the salt, sugar, corn syrup, and whole wheat flour. Gradually work in the all-purpose flour to form a soft dough.
- 3
Cover the bowl and let the dough rise in a warm place until puffy, about 45 minutes.
- 4
Turn the dough out onto a floured surface and divide it into 14 round balls. The dough should not be too stiff.
- 5
Roll each ball out very thin, about 1/8 inch (1/2 cm). Wrap the thin round around a rolling pin to lift it and brush away any excess flour.
- 6
Heat a dry or lightly greased frying pan over medium heat. Carefully lay each flatbread in the pan and fry about 2 minutes per side, until lightly blistered. Transfer to a cooling rack, cover with a towel, and let cool.
Plan it in Listahan
Add Soft Flatbread (Mjukt Tunnbrod) to your week, check it against your household's allergens, and build the shopping list automatically.