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Print this Recipe    Flatbread 02

Soft Flatbread (Mjukt tunnbrod)
Makes 14 rounds

1/2 oz active compressed yeast
1/4 cup butter or margarine
2 1/2 cups milk
1/2 tsp salt
1/4 cup sugar
2 Tbsp light corn syrup
1/2 tsp ammonium carbonate
1/2 cup graham flour (full-measure) (this is wholewheat flour)
3/4 cup rye flour
2 3/4 cups all-purpose flour, plus
additional flour for baking

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.

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