RYE SPELT FLATBREAD
Preparation 6 minutes, plus resting
Cooking 40 minutes
Makes 10 There are numerous kinds of flatbread in Sweden, using a variety of flours, ranging from plain wheat to hardier rye and barley. Rye and spelt have a rustic, hardy flavour, without being too intense. A sprinkling of fennel or dill seeds adds a lovely warm aniseed flavour.
150g spelt flour 100g rye flour 1 tsp instant dry yeast 1 tsp caster sugar 1 tsp fine sea salt 1 tbsp cracked fennel or dill seeds (optional) 150ml buttermilk, at room temperature 2 tbsp rapeseed oil
1 Mix all the dry ingredients together, including the seeds (if using). Add the buttermilk, rapeseed oil and 1 tbsp warm water and combine. Knead until you have a smooth dough – it should be slightly sticky. Cover with a damp tea towel and leave to rise for 30 minutes in a warm, dry place. 2 Divide the dough into 10 equal balls. Take a ball and roll out to roughly 20cm in diameter between two sheets of baking parchment. 3 Heat a large non-stick pan with a tight-fitting lid until piping hot. Prick the dough with a fork and place in the pan, covering with the lid. Fry for 2 minutes or until it’s browned and the dough on the underside looks cooked. Flip over and repeat. Place the cooked bread in another pan with a tight-fitting lid to keep warm and soft while you repeat the process with the rest of the dough. The bread sometimes goes more cracker-like after being cooked. If this happens, sprinkle with some water and warm in the oven at 170°C (150°C fan) gas mark 3 for 5-10 minutes.