Soft Flatbread Mjukt Tunnbrod Recipes

Steps:

• Crumble yeast in a mixing bowl.
• Melt butter.
• Add milk and warm until lukewarm, 99M-0F/37M-0C.
• Dissolve the yeast in a little of the milk mixture. Add the rest of the liquid, salt, sugar, syrup, ammonium carbonate, graham flour, and rye flour to the yeast mixture. Work in the flour.
• Cover and let rise for about 45 minutes.
• Turn out onto a floured surface. Divide the dough, which shouldn't be too stiff, into 14 round balls.
• Roll out very thin (1/2 cm or 1/8" thick) preferably using a rippled rolling pin.
• Wrap the thin dough around the rolling pin and brush away any extra flour.
• Carefully place the bread on the stove in a heated frying pan.
• Fry about 2 minutes on each side over medium heat. Place on a cooling rack, cover, and allow to cool.

Steps:

• Sift the flours and 1 tsp salt into a large bowl. Add 1 tbsp of the oil and 150ml warm water. Bring together into a soft but not too sticky dough (you may need up to 175ml water). If it feels too wet, add some flour. If it's too dry, add water.
• Tip onto a floured surface and knead for 4-5 mins, or until smooth. Put the dough in an oiled bowl, cover and leave for 30 mins.
• Tip onto a floured surface. Divide into six balls and roll each out into a thin, 18-20cm wide circle using a rolling pin. If you prefer, you can divide again into twelve balls to make smaller flatbreads.
• Brush a heavy-based pan with oil and cook one flatbread over a high heat for 1-2 mins on each side, or until golden and starting to puff. Put on a plate and brush with butter. Repeat with the rest of the dough.