Flatbread in a Frying Pan
Marie Skogström- about 20
- 50 min
- 2 hours
Thin, delicious bread baked right in the frying pan. Perfect for a picnic as a “rolled sandwich.” Try using coarser flour for slightly coarser flatbread. If you have any left over, freeze them and use them as a crust the next time you make pizza.
3.28/5
491 VotesHere's how:
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1
Melt the butter and stir in the milk. Crumble the yeast and dissolve it in some of the dough liquid (25 °C).
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2
Add the rest of the dough liquid, sugar, salt, baking powder, and rye flour. Knead the dough thoroughly for 10–15 minutes in a mixer. Double that time if kneading by hand. Let it rise, covered, for 30 minutes.
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3
Place the dough on a floured work surface and knead until smooth. Divide it into two portions and shape into logs, then cut each log into ten pieces.
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4
Roll out each piece into a round patty; the size of the patty depends on the size of your skillet. Prick the patties with a fork and cook them directly in a hot, dry skillet for about 2 minutes on each side.
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5
Let the loaves cool on a wire rack, covered with a kitchen towel. Stack them on top of each other to keep them soft.
Tip! If you need a little help getting started or want to learn more, feel free to check out ourBaking School. Good luck with your baking!
Ingredients
- 25 g (1/2 packet) KronJäst for Bread, fresh
- 350 g (3.5 dl) milk
- 50 g (4 tbsp) butter
- 6.5 g (1/2 tablespoon) granulated sugar
- 3 g (1/2 tsp) salt
- 5 g (1 tsp) baking powder
- 400 g (8 dl) rye flour
- wheat flour, for rolling out dough
The recipe comes from
kronjast.se
