Swedish Thin Bread in the Frying Pan

An old-fashioned bread recipe found on koket.se
Swedish Thin Bread in the Frying Pan

You need
Step 1:

15 g [0,6 oz] (¼ packet) fresh yeast
2 tablespoons sugar
50 g [1,75 oz] butter
2 tablespoons golden syrup
1 teaspoon of crushed anise seeds
1 teaspoon of crushed fennel seeds
1.5 teaspoons of salt
2.5 dl [0,5 pt] milk
3 dl [0,6 pt] sifted rye flour
3 dl [0,6 pt] sifted flour
Step 2:
300 g [10,5 oz] hot freshly cooked potatoes (peeled)
About 1.5 dl [0,3 pt] sifted flour
About 1.5 dl [0,3 pt] sifted rye flour

Approach

[1] Put the yeast into a bowl and pour in the sugar.

[2] Melt the butter and heat with the milk, golden syrup, spices and salt to 37 C / 98,5 F. Pour the liquid over the yeast and stir thoroughly.

[3] Add rye flour and flour and mix into a sticky dough.

[4] Let the dough rise under a kitchen towel to double in size, about 1 hour.

[5] Mash the hot potato with a fork and knead it into the dough. Add flour and rye flour  until the dough is no longer sticky.

[6] Devide the dough into small pieces and roll these into thin round bread.

[7] Fry the bread at medium heat in a dry frying pan, one minute on each side, until it has a little color. Be careful not to fry them for too long, then the bread becomes hard and crispy.

Recipe from: Leila Lindholm

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