SOFT FLATBREAD
Mjuka tunnbrödskakor
A soft, round cake with good butter is the best sandwich of all for many people. You don't need anything else, you can even roll it up and eat straight away. Try this recipe.
Makes approx 12 smaller rounds
1 3/4 oz active compressed yeast
2 cups water
0.4 cup oil
1 teaspoon salt
1 teaspoon crushed aniseed
1 teaspoon crushed fennel
1.6 cup barley flour
approx 4.8 cups special wheat flour for baking
non-sweet bread
Crumble the yeast in a mixing bowl. Warm water and oil to body heat and dissolve the yeast in some of the liquid. Add remaining liquid together with salt, aniseed and fennel. Stir in the barley flour. Add the special wheat flour, little by little. Work the dough all the time so it gets shiny and pliable. Cover the bowl with a cloth and leave to rise in a warm, draught-free place for about 55 minutes.
Take up the dough onto the work surface and knead it again until smooth and shiny. Split in 4 parts and roll out each part to a rather thin round, approx 1/4 inch. Measure out 3 smaller rounds on each, by using e.g. a glass. Prick them with a fork on both sides. Put the cakes on greased or paper lined baking plates and let rise for about 20 minutes or until double thick.
Bake in the oven at 480 to 525F for about 7 minutes or until they puff up and seem light and baked through. Serve right away with a good-quality butter.
Enjoy!
Bella
Mjuka tunnbrödskakor
A soft, round cake with good butter is the best sandwich of all for many people. You don't need anything else, you can even roll it up and eat straight away. Try this recipe.
Makes approx 12 smaller rounds
1 3/4 oz active compressed yeast
2 cups water
0.4 cup oil
1 teaspoon salt
1 teaspoon crushed aniseed
1 teaspoon crushed fennel
1.6 cup barley flour
approx 4.8 cups special wheat flour for baking
non-sweet bread
Crumble the yeast in a mixing bowl. Warm water and oil to body heat and dissolve the yeast in some of the liquid. Add remaining liquid together with salt, aniseed and fennel. Stir in the barley flour. Add the special wheat flour, little by little. Work the dough all the time so it gets shiny and pliable. Cover the bowl with a cloth and leave to rise in a warm, draught-free place for about 55 minutes.
Take up the dough onto the work surface and knead it again until smooth and shiny. Split in 4 parts and roll out each part to a rather thin round, approx 1/4 inch. Measure out 3 smaller rounds on each, by using e.g. a glass. Prick them with a fork on both sides. Put the cakes on greased or paper lined baking plates and let rise for about 20 minutes or until double thick.
Bake in the oven at 480 to 525F for about 7 minutes or until they puff up and seem light and baked through. Serve right away with a good-quality butter.
Enjoy!
Bella
No comments:
Post a Comment