Tunnbröd

Tunnbrod is a traditional Swedish bread that can be thin and soft, but also crispy. It originated in northern Sweden (Lapland), but is eaten throughout the country.
The dough consists of rye and wheat flour, water, salt, and sometimes a little yeast. Tunnbröd is used to make smörgäs (open sandwiches), and the bread is served with smoked salmon, meatballs, or cheese. Wraps can also be made with tunnbröd by filling the soft flatbreads with various ingredients such as salad, meat, vegetables, and sauces and then rolling them tightly. Both soft and crispy tunnbröd are very popular in Sweden and are made both at home and sold in bakeries and supermarkets.

I attended a Tunnbrod baking day in our area. For the dough, melt 50 g of butter in a saucepan and pour it into a small bowl to cool. The butter must remain liquid. Then, mix 200 g of wheat or rye flour (you can also use 100 g each), 1 teaspoon of salt, and 125 ml of water with the butter and knead everything into a dough.
Then, shape the dough into balls and roll them out thinly with a special rolling pin. This gives the bread its characteristic, uneven texture.
The flatbreads are then placed in the oven – typically baked in a wood-fired oven on stone, but a regular oven will also work. Depending on the desired consistency, the bread can be baked for a short or long time. A long oven will produce a crispy texture, while a shorter oven will produce a soft texture.

Tip: You can refine the Tunnbrod dough with spices such as cumin, fennel or cardamom as desired.

The recipe is from the book NORDIC FEELING - A magical photo journey through Sweden by Anna Heupel