Soft Flatbread - Mjukt Tunnbrod

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READY IN:
YIELD: 14 rounds
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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