Breads

Soft Flatbread (Mjukt Tunnbrod)

Name: Soft Flatbread (Mjukt Tunnbrod)
Total time: 90 min
Yield: 14 servings
Cuisine: Breads
Ingredients: 1/2 oz active compressed (fresh) yeast; 1/4 cup butter; 2 1/2 cups milk; 1/4 tsp salt; 2 Tbsp sugar; 1/2 cup light corn syrup; 1/2 cup whole wheat (graham) flour; 3 1/2 cups all-purpose flour

A traditional soft Swedish thin flatbread, pan-fried until tender and lightly blistered.

90 minutes

Serves 14

Side

Contains common allergens

Dairy Wheat

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Instructions

6 steps

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.

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