Swedish Thin Bread
Transport your taste buds to Scandinavia with this authentic Swedish Thin Bread recipe, a delightful flatbread that combines the earthy flavors of rye flour with a hint of aromatic anise or fennel. This traditional Nordic bread is irresistibly soft, thanks to a blend of butter, milk, and yogurt, which creates a beautifully pliable dough perfect for rolling out paper-thin. Cooked to golden perfection on a hot skillet, each round is lightly puffed with a tender texture that’s perfect for wrapping around savory fillings or enjoying on its own. Ready in just 35 minutes, this quick and versatile flatbread is a must-try for bread lovers and makes a wonderful addition to any meal. Whether served warm or stored for later, Swedish Thin Bread will transport you with its rustic charm and subtle sweetness.
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 100 grams Rye flour
- 2 tablespoons Granulated sugar
- 1 teaspoon Salt
- 1 teaspoon Ground anise seeds or fennel seeds
- 1 teaspoon Baking powder
- 50 grams Butter
- 200 milliliters Milk
- 50 grams Plain yogurt
Instructions
In a large mixing bowl, combine the all-purpose flour, rye flour, sugar, salt, ground anise seeds, and baking powder. Mix well to distribute the dry ingredients evenly.
Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles a crumbly texture.
In a separate bowl, whisk together the milk and yogurt until smooth. Gradually add the wet mixture to the dry ingredients, stirring with a wooden spoon or your hands until a soft dough forms.
Transfer the dough to a lightly floured surface and knead gently for 1-2 minutes, just until it comes together. Do not overwork the dough.
Divide the dough into 8 equal portions and roll each into a ball. Cover the balls with a clean kitchen towel to prevent them from drying out.
Using a rolling pin, roll out each ball on a lightly floured surface into a very thin round, approximately 8 inches (20 cm) in diameter. Aim for an even thickness.
Heat a dry skillet or griddle over medium heat. Carefully place one piece of dough onto the hot surface and cook for 1-2 minutes on each side or until lightly golden and puffed. Adjust the heat as necessary to avoid burning.
Wrap the cooked bread in a clean kitchen towel to keep warm and prevent drying out while you cook the remaining portions.
Serve warm or at room temperature. Swedish Thin Bread can be stored in an airtight container for up to 2 days or frozen for longer storage.
Nutrition Facts
Calories |
2044 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.2 g | 66% | |
| Saturated Fat | 26.5 g | 132% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 3194 mg | 139% | |
| Total Carbohydrate | 347.5 g | 126% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 40.4 g | ||
| Protein | 51.6 g | 103% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 438 mg | 34% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 1312 mg | 28% | |
*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.
