Soft Flatbread - Mjukt Tunnbrod Recipe #2609
by Dave
14 rounds
- 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)
- Crumble yeast in a mixing bowl.
- Melt butter.
- Add milk and warm until lukewarm, 99M-0F/37M-0C.
- 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.
- Cover and let rise for about 45 minutes.
- Turn out onto a floured surface. Divide the dough, which shouldn't be too stiff, into 14 round balls.
- Roll out very thin (1/2 cm or 1/8" thick) preferably using a rippled rolling pin.
- Wrap the thin dough around the rolling pin and brush away any extra flour.
- Carefully place the bread on the stove in a heated frying pan.
- Fry about 2 minutes on each side over medium heat. Place on a cooling rack, cover, and allow to cool.
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5 stars