Tunnbröd (Flat bread)
Serves: Makes 24 pieces
Approx cost: ~€0.70
Approx calories (per piece): ~52
Approx preparation and cooking time: ~20 minutes preparation, ~30 minutes total cooking time for all pieces
Greetings everyone, and I hope you’re having a fabulous Tuesday. I’m still in the vacation spirit, so I’ll be rolling out another couple of Swedish recipes before I give it a break for a bit and start exploring other areas of world cuisine (and believe me – I’ve already got a few ideas up my sleeve for that!).
Before we get to that, I was recently tagged by Charlie from HotlySpiced to answer 10 questions about myself – I hope my answers will give a little window into myself and help you get to know me a bit better! Without further ado:
Describe yourself in seven words
Hmm, well I guess I could be described as follows: Funny, creative, spontaneous, happy, dreamer, idealistic, opinionated
What keeps you up at night?
The cat usually – skittering around the apartment at warp speed after having just used the kitty litter. If not that then I’m usually thinking about my next vacation, or the last one – whichever is closest
Who would you like to be?
Myself, just with slightly fewer flaws
What are you wearing right now?
Black jeans, t-shirt, navy blue sweater – nothing special
What scares you?
A great many things. Data loss is one of them.
What are the best and worst things about blogging?
Best – meeting new people, discovering new things… techniques, foods, materials. I’ve made some good friends in my time online so far. People who would cause me actual, real sadness if they suddenly vanished from their blog and moved on to other things. Not only that, but I’d never tried quinoa until my blogging adventures, among many, many other things
Worst – it’s very time intensive. I’ve actually reached a point where I need to start taking a step back a little. I love blogging, and I want to keep up my “one every three days” posting schedule, and I love the interaction – I love reading other peoples’ blog posts but I find it so hard to keep up with it. It’s turning into a second full-time job almost, coupled with the cooking, the photographing and the post-writing so I need to manage my time a bit better, as well as focussing on creating quality content for my site. I don’t want my hobby, and love, to turn into a chore
What was the last website you visited?
Steam – wanted to buy a game (what, you think I spend every second of my free time cooking? )
What is the one thing you would like to change about yourself?
Just one thing? Oh boy – well, I guess I wouldn’t mind being a bit less frivolous with money. There’s always something I want to buy. I’m slowly changing that habit though.
Slankets – yes or no?
Well, I had to look them up, but dear God – definitely “no”. If you want to keep warm, wear a dressing gown for crying out loud :p
Tell us something about the person who tagged you.
I’ve just discovered Charlie a week ago or so, but from what I’ve seen so far she sure seems to love spicy food and creates dishes which look like they just came out of a quality restaurant so you should definitely check her out!
…And 5 tags of your choice…
Just five? Well, ok then – here you go people – consider yourself tagged. Play along if you wish!
- Sissi, from WithAGlass.com
- Eva, from KitchenInspirations
- Kristy, from Eat, Play, Love
- Ping, from Ping’s Pickings
- Shuhan, from Mummy, I Can Cook
Thanks for the tag, Charlie!
Now then – let’s talk bread! I don’t like making recipes which call for specific, niche tools which 99% of my readers would be completely unable to get, and believe me – I’ve never seen this particular tool available outside Scandinavia, but if you’re able to get it, more power to you – I’d recommend it. The tool I’m talking about is a kruskavel, or “textured” rolling-pin, a bit like the photo below.
If you can’t get your hands on one of these then I would recommend trying anyway with a regular rolling-pin, but just forking the dough all over before baking it.
Tunnbröd (Flat bread) comes in many shapes and forms in Sweden – you can even have both hard and soft varieties. This recipe will make a hard kind which is just perfect with some cheese and cucumber as a snack. You can even break it up and use it to dip into accompaniment of choice. Stored in a dry place, the bread will keep for a long time.
I used a pizza stone to bake the bread, to try and get a more traditional stone-baked look and taste, though you can just as easily use a baking sheet if you prefer. Enjoy! Before I forget as well, if you didn’t already do so, don’t forget to enter my most recent giveaway
- 160g Barley Flour or Coarse Rye Flour
- 160g Plain White Flour
- 200ml Water
- 4 tbsps Sunflower Oil
- 1.5 tbsps Dried Yeast
- 2 tsps Anise Seeds
- 2 tsps Fennel Seeds
- 1 tsp Salt
You’ll also need
- Kruskavel, or “textured rolling pin” (Optional)
- Pizza stone (Optional)
- A Mortar and Pestle
- Start off by pre-heating your oven to 250 degrees Celsius. If you’re using a Pizza stone make sure you place this in the oven when the oven is still cold, and allow it to heat up for about one hour prior to use. Next, heat the 200ml of water gently until it feels warm to the touch. Mix about 5 tbsps of it with the yeast in a small bowl and set aside to activate while you prepare the next ingredients.
In a Mortar and Pestle thoroughly pound up the anise and fennel seeds. Mix with the flours and salt in a large bowl and then pour in the oil. Mix well using a balloon whisk or similar implement to ensure the oil is evenly distributed throughout the flour and doesn’t clump anywhere.
- When the yeast start bubbling on top add it to the flour mixture, along with the rest of the water and mix well to form a dough. Add a little extra flour or water as needed to ensure the dough is not too sticky or too dry and then turn out onto a floured surface. This dough does not need to be proved, and as such, little kneading is required. Knead on the board for a couple of minutes, just to ensure everything is well mixed and any pockets of flour are worked out. Finally, form the dough into a long, evenly-shaped sausage and cut into 24 equally sized pieces. Roll these pieces into balls and dust with flour.
- Roll out very thinly using the textured rolling pin. The diameter of the discs should be about 15cm. Transfer to the oven, in a tray or on the pizza stone, and bake for 4 – 5 minutes. Keep a good eye on the bread as it can go from beautiful golden brown to burnt very quickly! Repeat until all 24 pieces have been baked.
- Once cool, store in a dry place – I keep mine in a basket lined with a cloth in my cupboard. Simply draping a clean cloth over the top is sufficient to keep the bread in good condition. Top with some cheese, maybe some cucumber or pepper for a nice sandwich, or maybe some hummus for an excellent snack! Enjoy