Flatbread

⚠️ 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. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Soft Indian flatbread stuffed with spiced potato and vegetables - a street food classic from Amritsar in northern India. Similar to naan, but stuffed. Can also be made plain. Ingredients Dough 5 dl wheat flour 1 tsp dry yeast 0.5 tsp sugar 0.5 tsp salt 2 tbsp plant yogurt 2 dl lukewarm water Filling 200 g cooked potato, mashed 1 red onion, finely chopped 2-4 small green chilies, finely chopped (optional) 0.5 dl grated cauliflower 0.5 dl green peas 0.5 dl finely chopped carrot 0.5 dl chopped fresh coriander 2 spring onions, thinly sliced 1 tsp whole or ground cumin 1 tsp garam masala 0.5 tsp chili powder 0.5 tsp ajwain (optional) salt black pepper Instructions Dough Mix: Combine flour, yeast, sugar and salt in a bowl. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. A vegan spin on yogurt flatbreads - using silken tofu instead. Just 3 ingredients for soft, fluffy, protein-packed flatbreads. Ingredients 300 g silken tofu 1 tsp salt 350-400 g wheat flour 2-3 tsp baking powder Optional topping vegan butter or olive oil garlic, minced fresh parsley, chopped Instructions Make dough: Mash silken tofu in a large bowl. Add salt and flour, stir until a shaggy dough forms. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. A classic Italian focaccia with a crispy, olive oil-rich crust and soft interior. The long fermentation develops wonderful flavor with minimal effort. Top with flaky salt and your choice of toppings - tomatoes, rosemary, olives, or keep it simple. Ingredients Dough 4 g fresh yeast (¾ tsp) or 1.3 g instant yeast 250 g cold water (2.5 dl) 250 g bread flour (4 dl) 200 g durum wheat flour (3.25 dl) 50 g olive oil (0.5 dl) 10 g salt (1½ tsp) For Topping 50 g olive oil (0.5 dl) flaky salt (flingsalt) optional: cherry tomatoes, fresh rosemary, olives, or other toppings of choice Instructions Mix all dough ingredients in a bowl, by hand or for a few minutes with a dough mixer on low speed. Cover the bowl with a lid or plastic wrap and let the dough ferment at room temperature for about 8 hours. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. These breads are fairly small, smaller than the ones you get at the kebab shop on the corner, but that’s quite practical. If you want larger breads, you can of course make them bigger. The point of pita bread is that you should be able to stuff food into it. That’s why it’s important that the breads split and puff up into balls in the oven. And for them to do that, they must be as even as possible when you shape and roll them. Normally, I think bread should be baked thoroughly and get lots of color, but that doesn’t apply to pita bread. If you bake them too much, they just become dry and break apart. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. These breads are incredibly easy to make and so much better than the ready-made ones you buy. Wheat flour tortillas are preferred because they’re significantly easier to bake than corn tortillas. (If you still want to try baking with corn flour, you must get maseca flour, a corn flour specifically for tortillas.) The trick is to try to cook one tortilla while rolling the next - once you find the rhythm, it goes very quickly. ...