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Tunnbröd
Swedish Tunnbröd (thin bread) is a traditional soft or crispy flatbread originating from Norrland, the northern region of Sweden. It's versatile and can be enjoyed as a wrap or a side.
🧂 Ainekset
- 400g All-purpose flour(You can substitute some of this with whole wheat flour for a nuttier flavor.)
- 100g Rye flour(Adds a characteristic depth of flavor.)
- 300ml Warm water(Approximately 40-45°C (104-113°F).)
- 50g Unsalted butter(Melted and slightly cooled.)
- 1 teaspoon Salt
👨🍳 Ohjeet
- 1
In a large mixing bowl, combine the all-purpose flour, rye flour, and salt. Whisk briefly to distribute evenly.
⏱️ 2 minutes - 2
Pour in the warm water and the melted butter. Stir with a wooden spoon or spatula until a shaggy dough begins to form. Ensure there are no dry pockets of flour.
⏱️ 3 minutes - 3
Turn the dough out onto a lightly floured surface. Knead the dough for 8-10 minutes, or until it becomes smooth, elastic, and no longer sticky. It should spring back slowly when gently pressed.
⏱️ 10 minutes - 4
Divide the dough into 12 equal portions. Roll each portion into a ball. Cover the dough balls with a damp kitchen towel and let them rest for 15-20 minutes. This allows the gluten to relax, making them easier to roll.
⏱️ 20 minutes - 5
Preheat a dry cast-iron skillet or a griddle over medium-high heat. The pan should be hot enough that a drop of water sizzles and evaporates quickly.
⏱️ 5 minutes - 6
Working with one dough ball at a time, roll it out on a lightly floured surface as thinly as possible, aiming for a diameter of about 20-25 cm (8-10 inches). The thinner the dough, the crispier the bread will be. If you prefer a softer bread, roll it slightly thicker.
⏱️ 1 minute per flatbread - 7
Using a fork, prick the rolled-out dough all over. This prevents large bubbles from forming during cooking. You can also cut a small slit in the center for steam to escape.
⏱️ 30 seconds per flatbread - 8
Carefully place the pricked dough onto the hot skillet or griddle. Cook for 1-2 minutes per side, or until golden brown spots appear and the bread puffs slightly. For a crispier tunnbröd, cook for an additional minute per side, watching carefully to prevent burning.
⏱️ 2-3 minutes per flatbread - 9
Remove the cooked tunnbröd from the skillet and place it on a wire rack. Cover loosely with a clean kitchen towel to keep them soft. If you prefer them crispy, you can stack them directly without covering.
⏱️ 1 minute per flatbread - 10
Repeat the rolling, pricking, and cooking process with the remaining dough balls. Serve warm.
⏱️ 20-30 minutes for remaining batch
💡 Ammattilaisvinkit
- ✓For a softer tunnbröd, use slightly thicker dough and cook for less time. Cover them immediately after cooking with a clean kitchen towel.
- ✓For a crispier tunnbröd, roll the dough very thin and cook on a hot griddle until golden brown and slightly brittle.
- ✓Tunnbröd is excellent as a wrap for various fillings, or served alongside hearty stews and soups.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- All Rye Tunnbröd: Use 500g rye flour and adjust water as needed. This will result in a denser, more flavorful bread.
- Potato Tunnbröd: Add about 100g of mashed, cooked potato to the dough for a softer, richer texture.