Swedish Flat Bread

• stone ground whole wheat flour↗225 g
• rye meal or barley flour↗225 g
• salt↗1 teaspoon
• tepid water250 -350 ml

Step-by-step instructions

1. 1

   Blend flours and salt together.

2. 2

   Mix in sufficient water to bind into a dough- the quantity will depend on the types of flour used.

3. 3

   Beat until the dough leaves the sides of the bowl, then turn on to a floured board and knead thoroughly.

4. 4

   Heat a griddle or frying pan over a moderate heat and grease it.

5. 5

   Divide the dough into four and roll out one quarter into a round as thin as possible.

6. 6

   Using a plate about 20 cm (8 inch) wide, trim the edges into a neat circle.

7. 7

   Prick all over to prevent the dough bubbling during cooking.

8. 8

   Transfer to the griddle or frying pan and cook over a moderate heat for about 15 minutes or until slightly coloured, then turn and cook the other side.

9. 9

   Repeat with the rest of the dough, working up the trimmings for re-rolling and baking.

10. 10

    Cool on a wire tray.