📝 About This Recipe
Hailing from the picturesque island of Hönö on Sweden's west coast, this soft flatbread is a beloved staple of the Scandinavian breakfast table. It features a delicate balance of subtle sweetness from light syrup and a tender, pillowy crumb, characterized by its iconic dimpled surface. Perfect when served warm with a thick layer of salted butter, it captures the cozy essence of Swedish 'fika' and coastal tradition.
🥗 Ingredients
The Liquid Base
- 500 ml Whole milk (lukewarm, approximately 37°C/98°F)
- 50 grams Unsalted butter (melted and cooled slightly)
The Dough
- 50 grams Fresh yeast (or 14g dry yeast)
- 100 ml Swedish light syrup (Ljus Sirap) (can substitute with honey or golden syrup)
- 1 teaspoon Fine sea salt
- 150 grams Fine rye flour (provides the traditional depth of flavor)
- 750-800 grams All-purpose or bread flour (plus extra for dusting and rolling)
👨🍳 Instructions
-
1
In a small saucepan, melt the butter. Pour in the milk and heat the mixture until it reaches 'finger-warm' temperature (37°C/98°F). Do not let it boil.
-
2
Crumble the fresh yeast into a large mixing bowl or the bowl of a stand mixer. Pour a little of the warm milk mixture over the yeast and stir until completely dissolved.
-
3
Add the remaining milk mixture, the light syrup, and the salt to the bowl. Stir to combine.
-
4
Incorporate the rye flour first, mixing well. Then, gradually add the white flour, one cup at a time, while mixing on low speed or by hand.
-
5
Knead the dough for about 8-10 minutes in a mixer (or 15 minutes by hand) until it is smooth, elastic, and just barely tacky to the touch. It should pull away from the sides of the bowl.
-
6
Cover the bowl with a clean kitchen towel and let the dough rise in a warm, draft-free spot for 40-50 minutes, or until doubled in size.
-
7
Preheat your oven to its highest setting, typically 250°C (480°F). If you have a baking stone, place it in the oven; otherwise, flip a large baking sheet upside down and place it on the middle rack.
-
8
Turn the dough out onto a lightly floured surface. Divide it into 6 equal portions and shape them into smooth balls.
-
9
Roll each ball out into a large circle, about 25-30 cm (10-12 inches) in diameter and roughly 5mm thick.
-
10
Use a 'nagg' (a spiked Swedish rolling pin) or a fork to prick the dough thoroughly all over. This prevents large air bubbles and creates the traditional texture.
-
11
Carefully transfer one flatbread at a time onto the hot baking stone or preheated tray using a pizza peel or a sheet of parchment paper.
-
12
Bake for 3-5 minutes. Watch closely! The bread is done when it has light golden spots and is cooked through but still very soft.
-
13
Immediately remove the bread and wrap it in a clean, dry kitchen towel. This is crucial as the steam keeps the bread soft as it cools.
💡 Chef's Tips
Use a 'nagg' or prick very generously with a fork to ensure the bread stays flat and develops its signature look. Do not over-bake; even an extra 30 seconds can turn these from soft flatbreads into hard crackers. Always stack the finished breads on top of each other inside a thick towel to lock in moisture. If you cannot find Swedish light syrup, honey is a great substitute, though it will add a slightly different floral note. Ensure your oven is fully preheated to its maximum temperature to get the best 'oven spring' and color.
🍽️ Serving Suggestions
Serve warm with a generous spread of high-quality salted butter and slices of Västerbottensost or mild Gouda cheese. Top with cold-smoked salmon, a dollop of crème fraîche, and fresh dill for a classic Swedish snack. Pairs beautifully with a cup of strong, black Swedish-style coffee for a traditional morning fika. Use as a wrap for 'tunnbrödsrulle'—filled with mashed potatoes, a hot dog, and roasted onions. Enjoy alongside a bowl of hot yellow pea soup (ärtsoppa) on a cold winter day.