Soft Nordic-style flatbreads made with barley flour and studded with fresh garden herbs. Perfect for dipping into hummus or making easy summertime wraps!
2 cups bread flour, plus an extra tablespoon or two if necessary and more for rolling the dough
¾ cup barley flour
1 ½ teaspoons instant yeast
1 teaspoon fine sea salt
1 teaspoon granulated sugar
1 cup water, room temperature
¼ cup plain whole-milk (4% milkfat) skyr or Greek yogurt
1 tablespoon canola oil, plus more for oiling the bowl and cooking the flatbreads
2 tablespoons chopped fresh herbs such as rosemary and/or thyme
1 tablespoon unsalted butter, melted
Coarse salt for sprinkling
Whisk water, skyr and 1 tablespoon oil in a small bowl until fully combined. Transfer wet ingredients into mixing bowl with dry ingredients.
Fit mixer with dough hook and begin mixing at medium-low speed until dough just comes together. Increase mixer speed to medium and knead dough for three minutes. Stop the mixer and add the chopped fresh herbs. If dough is sticking to the sides or the bottom after the first 3 minutes of kneading, add an additional tablespoon of bread flour before continuing the kneading process. Continue kneading at medium speed until the dough is tacky but not sticky and clears the bottom and sides of the bowl, approximately 3 more minutes. Add an additional tablespoon or two of bread flour if dough continues to stick to the sides or bottom of the bowl during the kneading process.
Transfer dough to an oiled bowl. Cover and let rise for an hour at room temperature or until doubled in size.
Transfer dough to a clean countertop and divide into 8 equal pieces. Roll each piece into a rough ball. Cover with plastic wrap.
Add a teaspoon or so of canola oil to a 12-inch cast iron skillet. Heat over medium heat.
Working with one piece of dough at a time, use a rolling pin to create a thin circular flatbread (like a thin tortilla). If the dough sticks to the rolling pin, sprinkle a little flour on top. It’s okay if the dough is sticking to the work surface.
Finish by rolling the flatbread a couple of times with a kruskavel or poking it at 1 inch intervals with a skewer. Brush off any excess flour from the top of the dough.
Using a dough scraper and your fingers, gently release the flatbread from the countertop.
Wipe the oil from the skillet with a paper towel so that only a thin film remains. Lightly mist the top of the dough with water and place in the heated skillet, misted side down. Cook for one minute or until brown and spotty on the first side. Mist the top of the dough and flip it over with a spatula. Cook for another minute. Remove the flatbread from the skillet and transfer to a plate. Brush lightly with melted butter and sprinkle with coarse salt. Cover with a piece of parchment paper and stack a clean kitchen towel on top. Repeat the process with the remaining portions of dough. I like to turn off the burner in between cooking each flatbread to minimize any smoking of the cast-iron skillet. Simply turn it back to medium and add a little oil as you finish rolling the next flatbread.
Eat immediately or wrap tightly and freeze once the flatbreads have cooled to room temperature.
Keywords: Nordic, Swedish, Scandinavian, flatbread, rosemary, thyme, soft, barley flour