Soft Flatbread Mjukt Tunnbrod Recipes

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SOFT FLATBREAD - MJUKT TUNNBROD



Soft Flatbread - Mjukt Tunnbrod image

Make and share this Soft Flatbread - Mjukt Tunnbrod recipe from Food.com.

Provided by Dave5003

Categories     Breads

Yield 14 rounds

Number Of Ingredients 11

1/2 ounce active compressed yeast
1/4 cup butter or 1/4 cup margarine
2 1/2 cups milk
1/2 teaspoon salt
1/4 cup sugar
2 tablespoons light corn syrup
1/2 teaspoon ammonium bicarbonate
1/2 cup graham flour ((this is wholewheat flour)(full-measure))
3/4 cup rye flour
2 3/4 cups all-purpose flour, plus
to taste flour (for baking)

Steps:

  • Crumble yeast in a mixing bowl.
  • Melt butter.
  • Add milk and warm until lukewarm, 99M-0F/37M-0C.
  • Dissolve the yeast in a little of the milk mixture. Add the rest of the liquid, salt, sugar, syrup, ammonium carbonate, graham flour, and rye flour to the yeast mixture. Work in the flour.
  • Cover and let rise for about 45 minutes.
  • Turn out onto a floured surface. Divide the dough, which shouldn't be too stiff, into 14 round balls.
  • Roll out very thin (1/2 cm or 1/8" thick) preferably using a rippled rolling pin.
  • Wrap the thin dough around the rolling pin and brush away any extra flour.
  • Carefully place the bread on the stove in a heated frying pan.
  • Fry about 2 minutes on each side over medium heat. Place on a cooling rack, cover, and allow to cool.

Nutrition Facts : Calories 201.4, Fat 5.3, SaturatedFat 3.1, Cholesterol 14.8, Sodium 136.3, Carbohydrate 33.6, Fiber 1.8, Sugar 4.5, Protein 5.2

SOFT WRAP FLATBREAD



Soft Wrap Flatbread image

This is a soft, fluffy flatbread similar to Taco Bell's gorditas or Quizno's Sammies. The recipe comes from King Arthur Flour.

Provided by Donna M.

Categories     Breads

Time 1h20m

Yield 8 flatbreads, 8 serving(s)

Number Of Ingredients 6

3 cups unbleached all-purpose flour
1 1/4 cups boiling water
1/2 cup potato flakes
1 1/4 teaspoons salt
2 tablespoons vegetable oil
1 teaspoon instant yeast

Steps:

  • Place 2 cups of the flour into a bowl or the bucket of a bread machine.
  • Pour the boiling water over the flour and stir until smooth.
  • Cover and set mixture aside for 30 minutes.
  • In a separate bowl, whisk together the potato flakes, remaining 1 cup flour, salt, oil and yeast.
  • Add this to the cooled flour/water mixture, stir, and knead for several minutes (by hand, mixer or bread machine) until it forms a soft dough.
  • If using a bread machine, it is not necessary to let it knead the full cycle--about 5 minutes after it gets up to full speed is enough, but the full knead cycle will not hurt it.
  • The dough should form a ball that is somewhat sticky.
  • If kneading by hand, keep your hands and work surface lightly oiled.
  • Let the dough rise, covered, for 1 hour.
  • Divide dough into 8 equal pieces, about 3 ounces each, cover and let rest for 15 to 30 minutes.
  • Roll each dough portion into a 7" or 8" circle.
  • Dry-fry (fry without oil) over medium heat for about 1 minute per side, until puffed and flecked with brown spots.
  • Adjust the heat if they seem to be cooking either too quickly or too slowly--cooking too quickly means they may be raw in the center, while too slowly will dry them out.
  • Transfer the cooked breads to a wire rack, stacking them to keep them soft.
  • Serve immediately, or cool slightly and then store or freeze in plastic bag.

Nutrition Facts : Calories 215.3, Fat 3.9, SaturatedFat 0.5, Sodium 369.5, Carbohydrate 39, Fiber 1.6, Sugar 0.2, Protein 5.3

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