Swedish Flatbreads
These are perfect with any dip, or serve as is with butter
Makes enough for: 4 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