Soft Flatbread - Mjukt Tunnbrod

Ingredients

• 1/2 ounce active compressed yeast
• 1/4 cup butter or margarine
• 2 1/2 cups milk
• 1/2 teaspoon salt
• 1/4 cup sugar
• 2 tablespoons light corn syrup
• 1/2 teaspoon ammonium bicarbonate
• 1/2 cup graham flour ((this is wholewheat flour)(full-measure))
• 3/4 cup rye flour
• 2 3/4 cups all-purpose flour, plus
• flour (for baking)

Directions

1. 1

   Crumble yeast in a mixing bowl.

2. 2

   Melt butter.

3. 3

   Add milk and warm until lukewarm, 99M-0F/37M-0C.

4. 4

   Dissolve the yeast in a little of the milk mixture. Add the rest of the liquid, salt, sugar, syrup, ammonium carbonate, graham flour, and rye flour to the yeast mixture. Work in the flour.

5. 5

   Cover and let rise for about 45 minutes.

6. 6

   Turn out onto a floured surface. Divide the dough, which shouldn't be too stiff, into 14 round balls.

7. 7

   Roll out very thin (1/2 cm or 1/8" thick) preferably using a rippled rolling pin.

8. 8

   Wrap the thin dough around the rolling pin and brush away any extra flour.

9. 9

   Carefully place the bread on the stove in a heated frying pan.

10. 10

    Fry about 2 minutes on each side over medium heat. Place on a cooling rack, cover, and allow to cool.