I make two things most regularly in my kitchen, one of them being hummus. I was showing a friend how easy this it to make at home, and then had a batch that needed to be scooped up. The most obvious choice at the time was to make these Swedish flatbreads. And for those of you who are curious, granola is the other thing that gets made most often.
Head straight on to the Recipe For ♥ Swedish Flatbreads ♥
Swedish Flatbreads
Swedish flatbreads are known in Sweden as Mjukkaka. Originating from the north of the country, the ingredients will vary from region to region. As the recipe is passed down through the generations, one can also expect differences within families. I saw this recipe on Mimi’s blog, and decided to give it a go. Whereas these are meant to be baked in a brick oven, hers were done on the stove top. When I looked up the typical ingredients for these flatbreads, I see not many are used in the recipe I am sharing. To be more traditional one would have to use rye flour for the dough. And treacle for the sweetener. I feel that the yoghurt used in Mimi’s recipe is perfect, and if I were in Europe I would use Skyr. This is actually a fresh sour milk cheese with the consistency of yoghurt.
Mjukkaka or Tunnbröd?
For mjukkaka, inroads are made into the dough by using a rolling pin that has grooves. Or, just by using a fork which is what I did. This is done to ensure the flatbreads remain flat, and do not rise when baking. Tunnbröd is another flatbread from Sweden which literally means thin bread. These can be served soft, or crisp and come in a lot of different varieties. These depend on the flour used, whether they are leavened or not, and the rolling pin used to shape them. These too can be rolled with a grooved rolling pin. They are thinner than mjukkaka, and are used like a tortilla or crêpe. A popular filling is mashed potatoes, which sounds like heaven to me – carb on carb!
Take a look at this inspiring recipe for ♥ Swedish Flatbreads ♥ from Lavender and Lime #LavenderAndLime Share on X
Click on the links for conversions and notes.
Swedish Flatbreads
Ingredients
- 155 g bread flour, plus extra for dusting
- 58 g Cotswold crunch flour
- 3 g instant dried yeast
- 3 g fine salt
- 2 g fructose
- 125 mls water
- 37 g thick yoghurt
- 7.5 mls canola oil, plus extra for oiling the bowl, and cooking
- 13 g butter
- flaked salt for sprinkling
Method
- Place the bread flour, Cotswold crunch, yeast, salt and fructose into a stand mixer bowl
- Whisk to combine, then add the water, yoghurt and oil
- Use a dough hook to bring the ingredients together, and when a dough forms, knead for 6 minutes
- Tip the dough out onto a lightly floured surface and shape into a ball
- Oil the bowl, place the dough into the bowl and leave to prove until doubled in size
- Tip the dough out onto a lightly floured surface and divide into 4 pieces
- Roll each piece into a ball and cover with lightly oiled clingwrap
- Leave to rest for 5 minutes while you heat a cast iron frying pan over a medium temperature and melt the butter
- Roll a piece of the dough out using a floured rolling pin, until it is as thin as you can get it, and no larger than your pan
- Prick the dough using a fork, all over the surface
- Lightly oil your heated pan, dust any excess flour off the flatbread and place onto the heated pan
- Cook for 90 seconds, flip over and cook for another 90 seconds then remove from the pan
- Immediately brush the top lightly with the melted butter, and sprinkle with salt
- Repeat with the rest of the dough until all done
See the links below for blog posts I published on July 15:
- 2022: Chicken And Chorizo Pasta
- 2021: Reuben’s At The Ivy
- 2019: Blueberry Pie
- 2015: Updated Interview With Sarah Graham
- 2013: Avocado Chocolate Mousse
- 2012: Presto Pasta Nights 222 Round Up
- 2011: Crème Brûlée
Interesting as I have ALWAYS eaten flatbreads but never made them! Am smiling as I regularly use bought rye flatbreads or corn tortilla types for breakfast topped with cottage cheese or Mediterranean dips topped with raw herring or pickled anchovies or smoked eel topped with handfuls of dill and chives 🙂 ! Oh, I would love skyr or its Estonian equivalent also. Interesting recipe to pass on!
I must try making these with rye flour!
Interesting recipe but I’ve never heard of Cotswold Crunch flour
It is unique to England 🙂
I love hummus and I would love your flatbread as well I’m sure Tandy. I’m not sure where to find Cotswold Crunch flour, the Cotswolds? What would be the best substitute? Anyway I’m all for making our own flatbread which we have done on several occasions.
You can use rye flour as a substitute 🙂
They look awesome! I am intrigued with the use of crunch flour…
It has a lovely texture!
I have no idea what crunch flour is! But I do remember how good these flatbreads were.
Thank you again for the inspiration 🙂
These flatbreads look fabulous, Tandy! I could devour these with some curry. Such an intriguing recipe, I haven’t ever used Cotswold crunch flour in anything so looking forward to getting some and experimenting with it soon!
I am going to be very sad when this flour runs out 🙂
I’ve made many flatbreads on my day but never knew there was a specific Swedish variant up until this moment. I’ve gotta try it!
Hope you enjoy them!
I have been meaning to make flatbreads for ages. I have several recipes that use yoghurt and self-raising flour. Yep homemade hummus is the best! and i have started making muesli lately too. Sorry i can’t use ‘granola’ – too american. we just call it muesli here. well, until this newest generation took over the airwaves 🙂
Muesli here is untoasted – so funny how the English language has developed in each country 🙂
These flatbreads sound perfect for hummus. I make my own hummus too but we don’t eat it regularly. I’ve never made a flatbread.
I love making flatbreads, even though we can buy them, as I like to make only a few at a time 🙂