PLIABLE, SOFT FLATBREAD THAT WILL HOLD JUST ABOUT ANYTHING YOU PUT IN IT.
Tunnbröd (or flatbreads) in Sweden are used to hold everything like a sausage with potatomash (and the whole works), as a kebab, as a ham&cheese roll and of course even as an hors d'oeuvre with smoked salmon and a wasabi cream-cheese... opportunities are endless. If you have a gluten-free flatbread :-)
This recipe is based on our new Toast & Baguette mix - where a 400 gram bag makes about 8 flatbreads.
In addition to the 400 grams of Toast & Baguette mix you will need:
| with 400g bag | with 800g bag |
| 335 g lukewarm water | 670 g lukewarm water |
| 1 tbsp syrup (dark) | 2 tbsp syrup (dark) |
| 10 g fresh yeast | 20 g fresh yeast |
| 6 g salt | 12 g salt (in the dough) |
| 30 g olive oil (we prefer the flavour of olive oil over / to rape seed oil) | 60 g olive oil. we prefer the flavour of olive oil over / to rape seed oil) |
+ You'll need plenty of rice flour (brown / whole grain) when shaping the flatbreads.
Dissolve yeast in water, add syrup and oil. Mix in the flour mix and then add salt. Work the dough in the machine for about 5 minutes.
Leave the dough in the bowl for about 15-20 minutes. Then roll the dough into a sausage/roll on a floured table and divide the dough into 8 (round) pieces. Place under a damp towel / cloth to prevent them from drying out.
Take a piece of dough and flour both sides well and roll it out - flour constantly on top and underneath (we use our little pizza shovel to get flour underneath). Make sure you roll from all angles, to keep the flatbread round.
Roll out to approx. 2mm thickness and possibly then roll with a rippled/notched rolling pin if you want a pattern (plus it helps minimize air bubbles in the flatbread).
Lift the thin dough with the pizza peel onto a frying pan and bake for approx. 2 minutes on each side so that the flatbread takes colour.
Wipe off the frying pan with paper towels from time to time to remove flour that falls off. Then it won't start to smoke/burn.
Put the ready-baked flatbread in a kitchen towel and cover it to keep it warm. Preferably eat the flatbreads straight away. If you need to keep them for later, it's best to freeze them, as they will go dry after 24 hours.
