Swedish Flat Bread Recipes

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.

Steps:

• Sprinkle yeast on warm water. Add honey and set aside. In large bowl, mix warm milk, salt, butter and 2 cups of flour. Beat with mixer or wooden spoon until smooth. Gradually add rest of flour. Turn onto floured board and knead until all the flour is used and dough is not sticky. Invert bowl over dough and let rest 10 minutes.
• Knead 8 to 10 minutes until smooth and elastic. Return dough to bowl and let rise about 1 hour. Punch down, divide in 2 parts. Butter 2 round pizza pans or cookie sheets. Roll dough to fit pans. Place in pans and press the edges with fingers to make it fit the pan. Prick all over with a fork.
• Cover with damp cloth and let rise until doubled in thickness, about 30 minutes. Bake in a 350 degree oven for about 10 to 15 minutes until golden brown. Butter the top generously with melted butter as soon as it is removed from the oven. Cool slightly on a wire rack before serving.

Steps:

• Blend flours and salt together.
• Mix in sufficient water to bind into a dough- the quantity will depend on the types of flour used.
• Beat until the dough leaves the sides of the bowl, then turn on to a floured board and knead thoroughly.
• Heat a griddle or frying pan over a moderate heat and grease it.
• Divide the dough into four and roll out one quarter into a round as thin as possible.
• Using a plate about 20 cm (8 inch) wide, trim the edges into a neat circle.
• Prick all over to prevent the dough bubbling during cooking.
• Transfer to the griddle or frying pan and cook over a moderate heat for about 15 minutes or until slightly coloured, then turn and cook the other side.
• Repeat with the rest of the dough, working up the trimmings for re-rolling and baking.
• Cool on a wire tray.

Steps:

• Mix dry ingredients together.
• Add the sour cream.
• Dough will be really stiff.
• Let stand 1 to 2 hours.
• Roll out on cloth covered board, with lefse rolling pin (very thin and rolled in graham flour).
• Bake on ungreased cookies sheets in 350 degree oven until lightly browned (5 minutes).