⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment.
Traditional Sámi bread, best cooked on a griddle over fire but works just as well in a regular pan. Perfect for breakfast or as a snack.
Ingredients
- 5 dl cold water
- 25 g fresh yeast
- 0.5 dl light syrup (ljus sirap)
- 2 tsp salt
- 12 dl wheat flour (vetemjöl special)
- 75 g room temperature butter or margarine
Instructions
Mix dough: Crumble yeast into a bowl. Add water, syrup, salt and half the flour. Stir into a loose dough.
Add butter: Work in the butter until evenly distributed. If butter isn’t soft enough, grate it in with a cheese grater.
Finish dough: Add remaining flour and mix into a dough. Cover with plastic wrap and refrigerate overnight.
Shape: Take out the dough, knead briefly on a lightly floured surface. Divide into 10 pieces. Roll into balls, then roll out to 5-10 mm thick rounds. Prick with a fork.
Cook: Fry in batches in a dry pan over medium heat. The heat shouldn’t be too high or the bread will burn. Turn when nicely colored and cook the other side.
Notes
Traditional method: Gahkku is traditionally cooked on a griddle (häll) over an open fire.
Vegan: Use dairy-free margarine instead of butter.
Serving: Enjoy warm with butter, cheese, or jam.
Source: @vegomagasinet