Grannys Soft Swedish Flatbread

A traditional Swedish flatbread, common all year around but especially at Christmas or Easter. From my grandmothers recipe-book.

This is a Gigantic batch. This will result in around 80 small ones or 40 big ones. We suggest maybe making it on only one liter of milk the first time, so cut the recipe in thirds.

3 Liter Milk

200 g butter

1 package of yeast, 50 grams

3 tbs of crushed Anise and Fennel

3 dl sugar

3 tbs scandinavian light syrup (read more about it here)

1 tbs salt

2-3 tbs ammonium carbonate (raising agent)

1,5 Liter Sifted Rye flour

6 Liter Wheat flour

Melt the butter and add the milk, heat until finger warm, pour the milk/butter blend on top of the yeast in a bowl and stir.

Add spices, sugar, syrup, salt and ammonium carbonate and stir a bit.

Add the flour slowly, maybe you don’t need it all, until the consistency is nice, it should be quite loose but still workable.

Let it ferment/rise for about one hour/until done.

Take a fourth of the dough and bake it a bit in flour on the table, split it in smaller pieces and make balls.

Use the rolling pin to roll them out to thin circles, dab them with a fork if you don’t have one of those knobbly rolling pins and then bake them in a wood burning oven or one of those frying things that we used, see picture below. Or maybe a pizza oven.

Here is a link to a small video that shows the process in more detail, not sure if its the best video to link to but it was the first one i found. The difference from us is that they are making Crisp Flatbread, they are cutting the finished bread into pieces which you dont do with the soft one, those we just fold.

She is using huge amounts of flour, I have never used that much but it needs flour so it wont get stuck on the table. Notice the tools she is using and how skilled she is at getting the dough rolled and then into the oven. The video

Here is the little video where we make our flatbreads, not a tutorial though!