Description
Norrländska Hällakakor, a traditional flatbread from Sweden, is fun and easy to make. The appeal of this flatbread is in the way it is rolled out using a notched or grooved rolling pin.
Ingredients
Units
Scale
- 350 g wholemeal wheat flour (I used home-milled einkorn)
- 62 g wholemeal rye flour (I used semolina)
- 1 g (1/4 tsp) deer horn salt (baker’s ammonia), dissolved in water (I used baking powder)
- 6 g yeast
- 8 g sea salt
- 25 g golden syrup or honey
- 20 g butter
- 235g milk (dairy or non dairy works fine)
- Crushed caraway, aniseed, or fennel, optional (I used 1 Tbsp. fennel, crushed in a mortar/pestle)
Instructions
- Place all ingredients in the bowl of a stand mixer and knead thoroughly for 15 minutes.
- Let rise for 6 hours at room temperature and knock back and briefly knead 2-4 times in between. (The dough can also be chilled overnight.)
- Cut off ~85 g portions and shape into round balls. Flour lightly and let rise briefly, about 20 minutes.
- Roll out round dough circles to about 25cm or 9in with a notched or regular rolling pin. Dock well if using a flat rolling pin. If using a grooved pin, follow with the notched pin.
- Preheat the oven to the highest possible temperature (~500ºF/260ºC) and ideally place the flatbread directly on a baking stone or steel and bake them into golden, soft flatbread.
- Bake for 3-4 minutes each.
- Category: Flatbread
- Cuisine: Swedish