📝 About This Recipe
Originating from the rugged landscapes of Northern Sweden, Tunnbröd is a versatile, paper-thin flatbread that captures the essence of Nordic comfort. This recipe balances the earthy sweetness of rye and barley with a hint of fennel and anise, creating a flexible bread perfect for wrapping around savory fillings. Whether charred on a griddle or baked in a wood-fired oven, its delicate bubbles and soft texture make it a timeless staple of Swedish culinary heritage.
🥗 Ingredients
The Flour Blend
- 2 1/2 cups All-purpose flour (plus extra for dusting)
- 1 cup Fine rye flour (adds traditional earthy depth)
- 1/2 cup Barley flour (optional, for authentic Northern flavor)
Liquid & Leavening
- 2 cups Whole milk (warmed to 110°F (45°C))
- 50 grams Unsalted butter (melted and cooled slightly)
- 2 tablespoons Light syrup or honey (Swedish 'ljus sirap' is preferred)
- 2 teaspoons Active dry yeast (or 25g fresh yeast)
- 1 teaspoon Baking powder (helps create tiny air bubbles)
- 1/2 teaspoon Hornsalt (Ammonium Carbonate) (traditional for crispness, can substitute with extra baking powder)
Seasoning
- 1 teaspoon Sea salt (fine grain)
- 1 teaspoon Fennel seeds (crushed in a mortar and pestle)
- 1 teaspoon Anise seeds (crushed in a mortar and pestle)
👨🍳 Instructions
-
1
In a small bowl, whisk the warm milk, melted butter, and syrup. Sprinkle the yeast over the surface and let it sit for 5-10 minutes until it becomes frothy and activated.
-
2
In a large mixing bowl or the bowl of a stand mixer, whisk together the all-purpose flour, rye flour, barley flour, crushed fennel, anise, salt, baking powder, and hornsalt.
-
3
Make a well in the center of the dry ingredients and pour in the yeast mixture. Using a wooden spoon or a dough hook, mix until a soft, slightly tacky dough forms.
-
4
Knead the dough for about 5 minutes by hand or 3 minutes in the mixer. It should be smooth and elastic but not dry; if it sticks excessively to your hands, add a tablespoon of flour at a time.
-
5
Cover the bowl with a clean kitchen towel and let the dough rise in a warm, draft-free spot for 40-60 minutes, or until doubled in size.
-
6
Turn the dough out onto a lightly floured surface and divide it into 12 to 14 equal-sized pieces. Roll each piece into a smooth ball.
-
7
Preheat a large cast-iron skillet or griddle over medium-high heat. Do not add oil; the pan should be dry.
-
8
Using a regular rolling pin, roll out a dough ball into a very thin circle, roughly 10-12 inches in diameter. The dough should be almost translucent.
-
9
For the final pass, use a 'kruskavel' (notched rolling pin) to create the signature dimpled pattern. If you don't have one, prick the entire surface thoroughly with a fork to prevent the bread from puffing up like a pita.
-
10
Carefully drape the thin dough over your rolling pin and transfer it to the hot, dry skillet.
-
11
Cook for about 30-60 seconds on the first side. You are looking for small brown spots and a matte surface. Flip and cook for another 30 seconds.
-
12
Immediately place the cooked bread between two clean, damp kitchen towels. This is the secret to keeping them soft and pliable; without the towels, they will turn into crispbread.
-
13
Repeat the process with the remaining dough balls, stacking the finished breads on top of each other inside the towels.
💡 Chef's Tips
Use a mix of flours for the best texture; all-purpose provides the stretch, while rye provides the soul. If you want 'Hårt Tunnbröd' (crispbread), bake them in the oven at 425°F until golden and let them cool on a wire rack without covering. Keep the rolling surface well-floured to prevent tearing, but brush off excess flour before putting the bread in the pan to avoid burning. The 'kruskavel' notched rolling pin is the traditional tool, but a fork works perfectly well for docking the dough. Always keep the finished breads wrapped in a towel until they are completely cool to ensure they stay soft enough to roll.
🍽️ Serving Suggestions
Classic Tunnbrödsrulle: Wrap around a hot dog with mashed potatoes, crispy onions, and shrimp salad. Swedish Breakfast: Spread with salted butter and top with slices of Västerbottensost cheese and cucumber. Smoked Salmon Wrap: Fill with cold-smoked salmon, dill, red onion, and a dollop of crème fraîche. Traditional Side: Serve warm alongside 'Surströmming' (if you're brave!) or a hearty yellow pea soup. Sweet Treat: Spread with butter and a sprinkle of cinnamon sugar for a quick Nordic snack.