Soft Swedish Flatbreads (Tunnbröd)
Nordic cuisine boasts a variety of flatbreads ranging from pillowy soft to cracker-like in texture. This delightfully soft and slightly chewy version hails northern Sweden where it is known as tunnbröd (literally "thin bread") or sometimes Polar Bread. Usually made from some combination of wheat, barley and/or rye flour, tunnbröd is traditionally baked quickly in a hot wood-fired oven.
This recipe for tunnbröd couldn't be easier: a simple yeast dough is rolled thin and cooked quickly in a hot cast iron skillet. The result is perfectly soft, pliable flatbreads perfect for dipping or or wrapping around something delicious. Ready to get started? Keep reading for step-by-step instructions for making tunnbröd at home.
Why This Recipe Works
- The dough comes together easily and rises for just an hour before it's ready to roll out;
- Several key ingredients and techniques help keep the flatbreads soft and pliable; and
- The flatbreads cook QUICKLY in a hot skilletonly 1 minute per side!
The Ingredients
- Bread flour provides the gluten structure for the tunnbröd.
- Barley flourbrings a subtle nutty sweetness to the bread and very littl
Soft Swedish Flatbreads with Garden Herbs (Tunnbröd med Trädgårds Örter)
Nordic cuisine boasts a variety of flatbreads ranging from pillowy soft to cracker-like in texture. This delightfully soft and slightly chewy version hails northern Sweden where it is known as tunnbröd (literally "thin bread") or sometimes Polar Bread. Usually made from some combination of wheat, barley and/or rye flour, tunnbröd is traditionally baked quickly in a hot wood-fired oven.
This recipe for tunnbröd is a slight variation on the original : a simple yeast dough is studded with fresh garden herbs, rolled thin and cooked quickly in a hot cast iron skillet. The result is perfectly soft, herby flatbreads perfect for dipping or or wrapping around something delicious. Ready to get started? Keep reading for step-by-step instructions for making tunnbröd with garden herbs at home.
Why This Recipe Works
- The dough comes together easily and rises for just an hour before it's ready to roll out;
- Several key ingredients and techniques help keep the flatbreads soft and pliable; and
- The flatbreads cook QUICKLY in a hot skilletonly 1 minute per side!
The Ingredients
- Bread flour provides the gl
While you probably think of tunnbrödsrulle as something you eat after a night on town if you’re Swedish, trunnbröd itself has a long history which has little to do with being a late night food!
For the uninitiated, tunnbröd is the Swedes’ equivalent of tortillas—available both in soft and hard (crispy) versions. To make a tunnbrödsrulle (which directly translates to “thin bread roll”a wrap, in other words) you need the soft version.
Today tunnbröd is usually made with rye and/or wheat, but it wasn’t always made that way.
Back in the day, people didn’t have the option to store things as securely as we do today. For that reason, you couldn’t get hold of fresh flour throughout the year. It could get moldy, infested with vermin, destroyed by frost, and so forth. So people wanted to use the flour as soon as it was ground.
As a result of this, people got together for “storbaket” (the big bake) and made thin crispbread that could be stored safely, sometimes even for years. Both knäckebröd (crispbread) and tunnbröd were made this way.
Tunnbröd is famously known to come from the North of Sweden and up there, there were less days for harvesting (as the weather is worse) and f
Tunnbröd
Swedish flatbread
Two varieties of Swedish Tunnbröd. Left is a modern version that contains rye, wheat and yeast, on the right is a traditional version made with milk and barley.
Type Flatbread Place of origin &#;Sweden Main ingredients Wheat, barley or rye flour Tunnbröd (Swedish:[ˈtɵ̂nːbrøːd]; literally 'thinbread') is a Swedish version of flatbread. Tunnbröd can be soft or crisp, and comes in many variants depending on choice of grain, leavening agent (or lack thereof) and rolling pin. The dough is made from any combination of wheat, barley, oat and rye; the leavening agent can be both yeast and ammonium carbonate.[1]
Soft tunnbröd is commonly used like a crêpe or tortilla as a wrap for other food. A popular fast food dish is soft tunnbröd rolled around mashed potatoes, a hot dog, vegetables, ketchup, mustard and shrimp salad, known as tunnbröd roll (tunnbrödsrulle).[2][3][4]
Another traditional old Swedish method of eating soft tunnbröd is burrito-style, combined with mashed potatoes and roasted herring. Traditionally, tunnbröd is eaten with fermented herring (surströmming) as a s
Tunnbröd (Flat bread)
Serves: Makes 24 pieces
Approx cost: ~€
Approx calories (per piece): ~52
Approx preparation and cooking time: ~20 minutes preparation, ~30 minutes total cooking time for all pieces[dropcap style=&#;font-size: 60px; color: #0B0B61;&#;]Greetings everyone, and I hope you&#;re having a fabulous Tuesday. I&#;m still in the vacation spirit, so I&#;ll be rolling out another couple of Swedish recipes before I give it a break for a bit and start exploring other areas of world cuisine (and believe me &#; I&#;ve already got a few ideas up my sleeve for that!).
Before we get to that, I was recently tagged by Charlie from HotlySpiced to answer 10 questions about myself &#; I hope my answers will give a little window into myself and help you get to know me a bit better! Without further ado:
Describe yourself in seven words
Hmm, well I guess I could be described as follows: Funny, creative, spontaneous, happy, dreamer, idealistic, opinionated
What keeps you up at night?
The cat usually &#; skittering around the apartment at warp speed after having just used the kitty litter. If not that then I&#;m usually thinking about my next vacation, or the last on