Country Living (UK) - - Food & Drink -

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.

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