Soft Swedish Flatbreads (Tunnbröd)

Method11 steps · about 1 hr 45 min

1. 1

   Step 1: Whisk bread flour (2 cups), barley flour (¾ cup), yeast, salt (1 teaspoon) and sugar (1 teaspoon) together by hand in the bowl of a stand mixer.

   Uses 2 cups bread flour for the dough · ¾ cup barley flour · 1½ tsp instant yeast · 1 teaspoon fine sea salt · 1 teaspoon granulated sugar

2. 2

   Step 2: Add water (1 cup), skyr and 1 tablespoon oil to the dry ingredients.

   Uses Whisked bread flour, barley flour, yeast, fine salt and sugar · 1 cup water (room temperature) · ¼ cup plain whole-milk skyr OR Greek yogurt · 1 tbsp canola oil for the dough

3. 3

   Step 3: Fit a stand mixer with the dough hook and begin mixing at medium-low speed until dough just comes together. Increase mixer speed to medium and knead dough for three minutes. If dough is sticking to the sides or the bottom after the first 3 minutes of kneading, add an additional tablespoon of bread flour before continuing the kneading process. Continue kneading at medium speed until the dough is tacky but not sticky and clears the bottom and sides of the bowl, approximately 2-3 more minutes. Add an additional tablespoon or two of bread flour if dough continues to stick to the sides or bottom of the bowl during the kneading process.

   Uses Combined flatbread dough · Additional bread flour as needed, a tablespoon at a time for dough adjustments and sparingly for rolling

4. 4

   Step 4: Transfer the dough to an oiled bowl. Cover and let rise for an hour at room temperature or until doubled in size.

   Rise flatbread dough until doubled · 60 minUses Kneaded flatbread dough · A little additional canola oil for the bowl

5. 5

   Step 5: Transfer dough to a clean countertop and divide into 8 equal pieces. Roll each piece into a rough ball. Cover with plastic wrap.

   Uses Risen flatbread dough

6. 6

   Step 6: Add a teaspoon or so of canola oil to a 10 or 12-inch cast iron skillet. Heat over medium heat.

   Uses About 1 tsp additional canola oil for coating the skillet

7. 7

   Step 7: Working with one piece of dough at a time, use a rolling pin to create a thin circular flatbread (like a thin tortilla). If the dough sticks to the rolling pin, sprinkle a little flour on top. It’s okay if the dough is sticking to the work surface.

   Uses One of eight covered dough portions · Additional bread flour as needed, a tablespoon at a time for dough adjustments and sparingly for rolling

8. 8

   Step 8: Roll the dough round a couple of times with a notched rolling pin OR prick at 1-inch intervals with a fork or skewer. Brush off excess surface flour.

   Uses Thinly rolled dough round

9. 9

   Step 9: Using a dough scraper and your fingers, gently release the flatbread from the countertop.

   Uses Pricked thin dough round

10. 10

    Step 10: Wipe out excess skillet oil, leaving only a thin film. Cook the dough round over medium heat for 1 minute until brown and spotty, flip and cook for 1 minute more. Transfer to a plate, brush with some of the 2 tbsp melted butter and sprinkle with a little flaky sea salt. Cover with parchment and a clean towel. Repeat rolling, pricking and cooking each remaining dough portion, stacking the breads under the towel; add a little additional pan oil as needed and adjust or switch off the heat between breads to avoid smoking.

    Cook each flatbread 1 minute per side · 2 minUses Released thin dough round · Some of the 2 tbsp melted butter, shared among eight flatbreads · Flaky sea salt for sprinkling · Additional canola oil for the bowl and thinly coating the skillet · Remaining covered dough portions

11. 11

    Step 11: Eat immediately or wrap tightly and freeze once the flatbreads have cooled to room temperature.

    Uses Finished cooked flatbreads