Soft Flatbread Mjukt Tunnbrod Food
SOFT FLATBREAD - MJUKT TUNNBROD
Make and share this Soft Flatbread - Mjukt Tunnbrod recipe from Food.com.
Provided by Dave5003
Categories Breads
Yield 14 rounds
Number Of Ingredients 11
Steps:
- Crumble yeast in a mixing bowl.
- Melt butter.
- Add milk and warm until lukewarm, 99M-0F/37M-0C.
- Dissolve the yeast in a little of the milk mixture. Add the rest of the liquid, salt, sugar, syrup, ammonium carbonate, graham flour, and rye flour to the yeast mixture. Work in the flour.
- Cover and let rise for about 45 minutes.
- Turn out onto a floured surface. Divide the dough, which shouldn't be too stiff, into 14 round balls.
- Roll out very thin (1/2 cm or 1/8" thick) preferably using a rippled rolling pin.
- Wrap the thin dough around the rolling pin and brush away any extra flour.
- Carefully place the bread on the stove in a heated frying pan.
- Fry about 2 minutes on each side over medium heat. Place on a cooling rack, cover, and allow to cool.
Nutrition Facts : Calories 201.4, Fat 5.3, SaturatedFat 3.1, Cholesterol 14.8, Sodium 136.3, Carbohydrate 33.6, Fiber 1.8, Sugar 4.5, Protein 5.2
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- Begin by placing the wet ingredients (milk & butter) in a saucepan and simmer to 98°F/37°C. Don't let the wet ingredients come to a boil.
- While the wet ingredients are warming, whisk together the dry ingredients in your mixer bowl. Stir the ingredients well to blend.
- Once the wet ingredients are warmed to 98°F/37°C, remove from heat and let the wet mixture cool for a few minutes. Recheck the temp and make sure it's 96°F/36°C or slightly lower (this prevents killing the fresh yeast if using. If instant yeast is used, you can skip this temp check). Then, if you're using quick or fresh yeast add to the warm wets and dissolve. If instant yeast is used it should be blended with the dry ingredients. (See Note: 3)
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