Nothing says fun day trip more than flatbread sandwiches if you ask us. They’re our go-to packed lunch whether we’re out cross country skiing, hiking or boating and they’re just… perfect. You can go fancy and make a wrap with for example hummus and crispy vegetables, or stay simple and roll it up with butter, cheese and tomato slices (or try any of the other gazillion combinations out there, obviously). Whatever suits your fancy, right? While the dough has to rise for a little bit, it’s still a relatively quick and easy bread recipe. You bake each flatbread individually in a pan on the stove, flipping halfway through, and there’s nothing more comforting than seeing that pile grow and smelling freshly baked bread in your whole house.
We like our bread (whatever the type) a little hearty and substantial, and never really go for the mostly air-filled, white fluff you see a lot of. This is obviously our personal preference, but why not make your vehicle for all those yummy toppings a nutritious such? Bread baked with whole grain flours is packed with slow carbohydrates, fibers, minerals and even a good chunk of protein and should not be looked down upon. It’s rare for a whole day to go by in our house where we don’t have a slice of some sort, and our freezer always sees a few varieties (and Swedish style crisp bread is a pantry staple, obviously). These flatbreads, while not 100 % whole grain, still pack some good nutrients. Pile up some bean spread and carrot ribbons and you’re lunch is all set. They should either be consumed the same day or put in the freezer in a plastic bag. They defrost in no time, so you can just take out however many you want as you go. Now, sandwich time!
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Makes 16 flat breads
2 cups warm water
4 teaspoons active dry yeast
3.5 cups all purpose flour, plus additional 1/2 to 1 cup
1.5 cups whole grain rye flour
4 teaspoons salt
3 teaspoons canola or olive oil
Pour the water into a medium bowl. The water should be warm to the touch, approximately 105°F. Sprinkle the dry yeast over the water and let sit for 5 minutes. Stir with a fork to break up an clumps of yeast that haven’t dissolved. In a large mixing bowl, combine 3.5 cups of the all purpose flour, the rye flour, salt and oil. Pour in the water and yeast mixture, and mix to form a wet dough.
Sprinkle some of the reserved flour onto a clean work surface, and turn out the dough. Knead the dough for about 10 minutes, adding additional flour as needed to prevent it from sticking to your hands. We usually end up using an additional 1 cup of flour here. Let the dough rise in a large, clean bowl covered with a tea towel for 2 hours. It should have doubled in size by this point.
After the dough has risen, turn it out onto a floured, clean work surface and divide into 16 equal pieces. Using a floured rolling pin, roll out the pieces into a circle, approximately 7 inches across. Keep under a tea towel until ready to bake. We usually roll out the next flatbread as we go, while one is in the pan, to save time.
Warm a cast iron skillet over medium high heat. Once the pan is hot and ready, place one flatbread round in the pan. Cook for 1-2 minutes. Flip and cook for an additional 1-2 minutes. These are best served warm or the day of. We also store large batches (once cooled) in the freezer, and just defrost individually as we want them.