Soft Flatbread Mjukt Tunnbrod Recipes

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

Ingredients

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

Ingredients

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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