Tunnbröd -- A Swedish flat-bread

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthier fats while margarine is often less expensive.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is a cost-effective substitute.

Add 10 g of fresh yeast to a bowl and let it sit for 10 minutes.

In a separate bowl, mix 325 g of strong white flour, 120 g of whole grain rye meal, and 10 g of salt.

Measure 20 g of honey directly into the flour mixture.

After 10 minutes, add the yeast mixture, 60 g of yogurt, and 2 teaspoons of caraway seeds to the flour mixture.

Stir the mixture with a spoon, then knead by hand for about 10 minutes until the dough is rubbery and smooth.

Place the dough in the refrigerator overnight or let it rise on the counter for 4-5 hours.

After resting, divide the dough into six pieces and roll each piece into a ball.

Roll each ball out into a rectangle, aiming for a thickness of 2-3 mm.

Poke the rolled dough with a fork or a special rolling pin to prevent puffing during cooking.

Cook the flatbread in a skillet for 2 minutes on one side and 1 minute on the other until puffed and cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens