Tunnbröd

🧂 Ingredients

• 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

👨‍🍳 Instructions

1. 1

   In a large mixing bowl, combine the all-purpose flour, rye flour, and salt. Whisk briefly to distribute evenly.

   ⏱️ 2 minutes
2. 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. 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. 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. 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. 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. 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. 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. 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. 10

    Repeat the rolling, pricking, and cooking process with the remaining dough balls. Serve warm.

    ⏱️ 20-30 minutes for remaining batch

💡 Pro Tips

• ✓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.

🔄 Variations

• 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.

🥗 Nutrition

Per serving