Soft Swedish Flatbreads with Garden Herbs (Tunnbröd med Trädgårds Örter)
Soft Swedsh-style flatbreads made with barley flour and studded with fresh garden herbs. Perfect for dipping into hummus or soups and stews or making easy wrap sandwiches!
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Servings: 8 flatbreads
Calories: 203kcal
Ingredients
- 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
- 2 tablespoons unsalted butter melted
- Coarse salt for sprinkling
Instructions
- Whisk bread flour, barley flour, yeast, salt and sugar together by hand in the bowl of a stand mixer.
- Add water, skyr and 1 tablespoon oil to the dry ingredients.
- Fit a stand mixer with the dough hook attachment and begin mixing at medium-low speed until the dough just comes together. Increase the mixer speed to medium and knead dough for three minutes. Stop the mixer and add the chopped fresh herbs. If the 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 2-3 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 the 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. Transfer the dough round to the hot skillet. Cook for one minute or until brown and spotty on the first side. Flip the bread 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.
Video
Notes
If you aren't eating them right away, freeze the flatbreads. Let them cool completely and then transfer to a freezer bag. Take them out as you need them. Warm them in a 425 degree oven for 3-5 minutes and they are ready to enjoy!
Adapted from Bread Illustrated by America’s Test Kitchen
Nutrition
Calories: 203kcal | Carbohydrates: 35g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 298mg | Potassium: 107mg | Fiber: 3g | Sugar: 1g | Vitamin A: 78IU | Calcium: 18mg | Iron: 1mg