Swedish flatbread

It is Bank holiday Monday and it is raining. So Fred and I have decided to bake flatbread. If the weather improve we will go down to the beach later and our freshly made flatbreads will make a perfect snack.

This is how we make them,
25g fresh yeast
500 ml milk
75g butter
1/2 tea spoon salt
2 table spoon syrup
3 table spoon sugar
1 table spoon fennel seeds (crushed)
1 table spoon caraway seeds (crushed)
600 ml white flour or white spelt flour
800 ml wholemeal flour or wholemeal spelt flour

Melt the butter and add the milk, fennel and caraway seeds and heat up to 37C.
Crumble the yeast into a large mixing bowl, poor the milk/butter liquid and mix well.
Mix in all other ingredients.
Work the dough well until it is smooth and glossy ( if you are using spelt make sure you work it for longer than you would with normal flour).
Leave the dough to rest for 30 mins.

Tip it out onto a well floured baking table and work it by hand for a few mins. Cut it up into 20 pieces
Role each piece out to a thin round "pancake" with a rolling pin. Fry in dry frying pan (preferable cast iron) for 2 mins on each side on a medium heat.

Enjoy warm with butter or use your flatbread as a tortilla and fill with your favourite filling.