Swedish Flat Bread
Experience the rustic charm of Swedish Flat Bread, a tender, pan-cooked delight that combines the wholesome flavors of rye and all-purpose flour with a touch of honey sweetness. Perfectly golden with a soft, elastic texture, this traditional bread is crafted using a simple kneading technique and cooked on a skillet for a quick, yeast-leavened flatbread that’s irresistibly versatile. Ideal for wraps, sandwiches, or alongside soups, the flatbread's subtle notes of buttery richness and earthy rye make it a comforting addition to any meal. With minimal ingredients, a one-hour rise time, and no oven required, this recipe is a must-try for effortless homemade bread creation. Serve fresh or freeze for later—you won't want your kitchen to be without it!
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Recipe Information
Ingredients
- 400 grams All-purpose flour
- 100 grams Rye flour
- 1 teaspoon Baking powder
- 7 grams Active dry yeast
- 10 grams Granulated sugar
- 1 teaspoon Salt
- 250 milliliters Milk
- 50 grams Unsalted butter
- 1 tablespoon Honey
- 50 milliliters Water
Instructions
In a small saucepan, heat the milk, water, honey, and butter over low heat until the butter melts. Allow the mixture to cool to lukewarm.
In a large mixing bowl, combine the all-purpose flour, rye flour, baking powder, yeast, sugar, and salt. Mix thoroughly to distribute the dry ingredients evenly.
Create a well in the center of the mixed dry ingredients. Slowly pour in the lukewarm liquid mixture, stirring with a wooden spoon until the dough starts to come together.
Transfer the dough to a lightly floured surface and knead it for 8–10 minutes until it becomes smooth and elastic. If the dough is too sticky, add small amounts of flour as needed.
Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm, draft-free place for 1 hour, or until it doubles in size.
Preheat a skillet or griddle over medium heat.
Once risen, punch down the dough and divide it into 10 equal portions. Roll each portion into a thin, round flatbread (about 20 cm in diameter).
Cook each flatbread on the preheated skillet for about 1–2 minutes on each side until golden brown spots form. Adjust the heat as necessary to avoid burning.
Transfer the cooked flatbreads to a clean towel to keep them warm and soft. Repeat with the remaining dough.
Serve warm or at room temperature with your favorite toppings or fillings. Store in an airtight container for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
1525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.9 g | 5% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2816 mg | 122% | |
| Total Carbohydrate | 324.7 g | 118% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 18.1 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 55 mg | 4% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 440 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
