Soft Swedish Flatbreads (Tunnbröd)

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Nordic cuisine boasts a variety of flatbreads ranging from pillowy soft to cracker-like in texture. This delightfully soft and slightly chewy version hails northern Sweden where it is known as tunnbröd (literally "thin bread") or sometimes Polar Bread. Usually made from some combination of wheat, barley and/or rye flour, tunnbröd is traditionally baked quickly in a hot wood-fired oven.

This recipe for tunnbröd couldn't be easier: a simple yeast dough is rolled thin and cooked quickly in a hot cast iron skillet. The result is perfectly soft, pliable flatbreads perfect for dipping or or wrapping around something delicious. Ready to get started? Keep reading for step-by-step instructions for making tunnbröd at home.

Soft Swedish Flatbreads on a plate next to a towel and a spiky rolling pin.

Why This Recipe Works

The dough comes together easily and rises for just an hour before it's ready to roll out;
Several key ingredients and techniques help keep the flatbreads soft and pliable; and
The flatbreads cook QUICKLY in a hot skillet....only 1 minute per side!

The Ingredients

Labeled ingredients for Soft Swedish Flatbreads (tunnbröd)

Bread flour provides the gluten structure for the tunnbröd.
Barley flour brings a subtle nutty sweetness to the bread and very little gluten which helps keeps these flatbreads tender and soft.
A bit of skyr or greek yogurt and a little canola oil also contribute tenderizing qualities.
Instant yeast serves as the leavener for the flatbreads. Please note that instant or rapid rise yeast and active dry yeast are two different things. The essential difference between the two is that instant yeast can be mixed right in with the dry ingredients whereas active dry yeast is designed to be proofed in warm liquid prior to adding it to the recipe. Instant yeast is also more reliable, effective and fast-acting.
After they come off the skillet, each flatbread is brushed with melted butter and sprinkled with flaky sea salt for added softness and flavor.

The Equipment

To make tunnbröd you will need the following equipment:

A stand mixer (you can also knead the dough by hand if you prefer).
Cast iron or other heavy skillet
Rolling pin
Notched rolling pin (known as a kruskavel) OR a fork or skewer. NOTE: Due to the current lumber shortage, this notched rolling pin is out of stock. Please use the fork or skewer method until it becomes available again.
Dough scraper to help ease the dough rounds off of the counter after you roll them out.
Turner for flipping the breads in the pan.
Small brush for brushing each flatbread with butter.

How To Make This Recipe

Whisk the dry ingredients together by hand in the bowl of a stand mixer.
Add the skyr or yogurt, water and oil. Mix on medium low with the dough hook until everything comes together. Increase the mixer speed to medium and continue kneading the dough for three minutes. The dough should not be sticking to the sides or the bottom of the mixer by the time you are finished kneading.
Transfer the dough to an oiled bowl and cover with plastic wrap. Let it rise at room temperature for an hour.

Divide the dough into eight equal pieces. Work with one piece at a time keeping the remaining pieces covered with plastic wrap while you work.
Roll each piece into a thin circle on a lightly floured work surface. Roll with the notched rolling pin or prick all over with skewer or fork. Gently use a dough scraper and your fingers to carefully remove the dough from the counter.

Flatbread dough rolled out on a marble counter with a rolling pin.

Flatbread dough rolled out on a marble counter with a spiked rolling pin.

Transfer the dough round to a heated cast iron skillet that has been lightly coated with oil. Cook over medium heat for one minute. Flip and cook for one minute more.

Flatbread cooking in a cast iron skillet.

Transfer to a plate. Brush with melted butter and sprinkle with flaky sea salt. Repeat with the remaining pieces of dough, stacking one flatbread on top of the other when they are finished and keeping them covered with a clean kitchen towel as they cool.

Flatbreads being brushed with melted butter.

Enjoy while they are warm OR let them cool completely and freeze. Reheat as desired in a 425 degree oven for 3-5 minutes.

Flatbreads on a towel next to a spiked rolling pin.

Expert Tips

The dough should be tacky but not sticky with not too much flour. When the kneading process is completed, the dough should not be sticking to the sides or the bottom of the bowl. It should not be overly dry either. If you need to add additional flour in order to keep the dough from sticking to the bowl during the kneading process, do so one tablespoon at a time. Too much flour will make tough flatbreads.
Use as little flour as possible when rolling out the dough. This might sound crazy, but I like to allow the dough to stick to the counter as I'm rolling it out. This allows me to get a nice thin flatbread and use as little flour as possible (which, as we just learned above, helps create a more tender flatbread). If you want to roll your dough without too much flour, you must use a dough scraper to help you release it from the counter. If the dough is sticking to the rolling pin, you will need to sprinkle a little additional flour on top to prevent that from happening.
Use a kruskavel to create small divots in the dough prior to cooking. This traditional Scandinavian bread baking tool (basically a spiky rolling pin) helps keep the flatbread thin and prevents it from puffing up while it's cooking. Alternatively, use a skewer or a fork to poke holes in the dough. It won't give you that characteristic Nordic flatbread look but it will do the job.
Monitor the temperature of and amount of oil in your skillet. You may need to adjust the heat downward if the skillet is becoming too hot, and you might even choose to turn the heat off in between each flatbread depending on how long it takes for you to roll each one out. You may also need to add more oil as you go along if the skillet becomes completely dry (I wipe out any excess oil with a paper towel).
Cover the breads in a clean kitchen towel as they are cooling. This helps trap moisture and keep your flatbreads soft.
If you aren't eating them right away, freeze the flatbreads. I like to wrap them individually and just take them out as I need them. Warm them in a 425 degree oven for a few minutes and they are ready to enjoy!

FAQs

What is tunnbröd?

This delightfully soft and slightly chewy flatbread hails northern Sweden where it is known as tunnbröd (literally "thin bread"). Usually made from some combination of wheat, barley and/or rye flour, tunnbröd is traditionally baked quickly in a hot wood-fired oven.

What can I use in place of the barley flour?

You can substitute rye, whole wheat or spelt for the barley flour.

How do I eat tunnbröd?

Dip it into your favorite hummus or other dip or serve it alongside a hearty soup or stew. Tunnbröd makes excellent wraps! Pile your favorite ingredients inside and enjoy. For a very traditional Swedish use of tunnbröd, make tunnbrödsrulle: tunnbröd wrapped around a hot dog, mashed potatoes, shrimp salad, crispy onions, ketchup and mustard. I like to keep that concept a bit simpler and wrap a grilled sausage inside the tunnbröd with a generous scoop of Nordic Red Cabbage Slaw.

How do I store tunnbröd?

If you don't plan to enjoy them immediately, store them in a tightly sealed freezer bag or similar freezer-safe container in the freezer. Heat them in a 425 degree oven for 3-5 minutes to reheat.

Looking for other delicious Scandinavian flatbread recipes? I've got several here for you to try:

I hope you love these Soft Swedish Flatbreads as much as I do! They are so versatile and delicious.

If you loved this recipe, give it a star review! Also, snap a picture of your Soft Swedish Flatbreads (Tunnbröd) and share it with me on Instagram using the hashtag #truenorthkitchen and tagging me @true_north_kitchen.