herb flatbread

Soft Swedish flatbreads made with barley flour.  Perfect for dipping into hummus or soups and stews or making easy wrap sandwiches!

Soft Swedish Flatbreads (Tunnbröd)

bread flour (plus an extra tablespoon or two if necessary and more for rolling the dough)

barley flour

instant yeast

fine sea salt

sugar

water (room temperature)

canola oil (plus more for oiling the bowl and cooking the flatbreads)

unsalted butter (melted)

Flaky sea salt

Whisk bread flour, barley flour, yeast, salt and sugar together by hand in the bowl of a stand mixer.

Add water, skyr and 1 tablespoon oil to the dry ingredients.

Fit a stand mixer with the dough hook and begin mixing at medium-low speed until dough just comes together.  Increase mixer speed to medium and knead dough for three minutes. If dough is sticking to the sides or the bottom after the first 3 minutes of kneading, add an additional tablespoon of bread flour before continuing the kneading process.  Continue kneading at medium speed until the dough is tacky but not sticky and clears the bottom and sides of the bowl, approximately 2-3 more minutes. Add an additional tablespoon or two of bread flour if dough continues to stick to the sides or bottom of the bowl during the kneading process.

Transfer the dough to an oiled bowl.  Cover and let rise for an hour at room temperature or until doubled in size.

Transfer dough to a clean countertop and divide into 8 equal pieces.  Roll each piece into a rough ball. Cover with plastic wrap.

Add a teaspoon or so of canola oil  to a 10 or 12-inch cast iron skillet. Heat over medium heat.

Working with one piece of dough at a time, use a rolling pin to create a thin circular flatbread (like a thin tortilla).  If the dough sticks to the rolling pin, sprinkle a little flour on top. It’s okay if the dough is sticking to the work surface.

Finish by rolling the flatbread a couple of times with a or poking it at 1 inch intervals with a fork or skewer.  Brush off any excess flour from the top of the dough.

Using a dough scraper and your fingers, gently release the flatbread from the countertop.

Wipe the oil from the skillet with a paper towel so that only a thin film remains.  Place the dough round in the heated skillet.  Cook for one minute or until brown and spotty on the first side.  Flip the bread over and cook for another minute. Remove the flatbread from the skillet and transfer to a plate. Brush lightly with melted butter and sprinkle with coarse salt.  Cover with a piece of parchment paper and stack a clean kitchen towel on top. Repeat the process with the remaining portions of dough. I like to turn off the burner in between cooking each flatbread to minimize any smoking of the cast-iron skillet.  Simply turn it back to medium and add a little oil as you finish rolling the next flatbread.

Eat immediately or wrap tightly and freeze once the flatbreads have cooled to room temperature.

I can only find hulled barley. I mash and grind it into a flour with a mortar and pestle.

https://content.jwplatform.com/videos/5NLcrts0.mp4

Nordic cuisine boasts a variety of flatbreads ranging from pillowy soft to cracker-like in texture. This delightfully soft and slightly chewy version hails northern Sweden where it is known as tunnbröd (literally &quot;thin bread&quot;) or sometimes Polar Bread.

These simple flatbreads are topped with a mix of za-atar and olive oil which adds a lovely aromatic flavor. Deliciously good.

Manakish (Lebanese za'atar flatbread)

tsp active dried yeast

tsp sugar

315 g all purpose flour (2 1/4 cups)

salt

olive oil (or 2tbsp, if you prefer)

olive oil

tbsp za'atar ((the blend rather than herb, see notes))

Mix together the yeast, sugar and water in a small bowl and set aside for a few minutes to foam up while you measure and mix other ingredients.

In a larger bowl, mix together the flour and salt. Add the yeast mixture and oil then mix everything together and bring the dough together in a ball. If it&#039;s not all coming together, add a little more water.

Transfer the dough to a lightly floured surface and knead for around 3-5 minutes just to get the gluten going. Bring the dough into a ball. (Alternatively, you can mix and knead the dough with a stand mixer). Lightly oil a bowl and place the dough in the bowl, rolling in the oil, then cover with cling wrap/film and leave to double in size, around 90 minutes.

Once the dough has risen, knock it back gently and divide into 6 pieces (or 4 if you want larger-sized bread). Roll each into a ball and then cover with a damp cloth and leave to rise again, around 20-30 minutes. If you prefer, you can just leave them 10min or so to relax, then roll and leave to rise more later (see post above). As the dough is rising, mix together the oil and za-atar for the topping in a small bowl.

Roll each of the balls of dough into a flat, relatively thin circle (if you make six, they should be around 6in/15cm in diameter). Transfer them to parchment-lined baking sheets.

Spread the oil-za&#39;atar mixture over the middle of each round of dough, leaving a rim around the edge of each without any of the mixture (around 2/3in/2cm). Leave the breads to rise slightly more, around 10 minutes or so as you pre-heat the oven to 425F/220C.

Once the oven has come to temperature, bake the breads for around 10 minutes until they are starting to turn golden brown around the edges and have a hollow sound when tapped. Allow to cool a few minutes before serving.

Love the zaatar topping. Appreciate the video too. It's fun to watch bread being made.

These flatbreads look amazing! I have some za'atar in my cupboard so I'm looking forward to making these.

https://content.jwplatform.com/videos/xR8MgFJZ.mp4

Manakish za'atar are delicious flatbread from the Levantine region topped with olive oil and za'atar. The oil and herbs add lots of aromatic flavor, making this bread perfect to snack on. This recipe walks you through all you need to know to make this tasty bread.

Manakish - za'atar flatbread

These lovely little open-faced tomato and onion pies, called ladenia, are almost like pizza and make for what is arguably the best-known dish on Milos. They are typically made and sold by local bread bakers. Served with a fresh greens salad they make a great light lunch or buffet dish. To find some of the artisinal Greek products you'll need to make this, visit my online shop here, where you'll discover a host of lovingly curated Greek ingredients.

Ladenia - Vegan Pizza-Style Flatbread from the Cyclades

active dry yeast

½ cups warm water (or more as needed)

bread flour

all-purpose flour

extra virgin olive oil

onions

(firm, ripe tomato, cored and diced)

Salt and black pepper

oregano

Preheat the oven to 160˚C /325˚F.

In a large bowl, dissolve the yeast in the warm water and cover with a kitchen towel. Let stand for 5 minutes or until it starts to bubble. Combine the two flours and salt. Slowly add the flour to the yeast mixture, mixing with a wooden spoon until a dough mass forms. Add a little more water as needed if the mixture is too dense, or, add a little more flour if it is too loose. Knead in the bowl until smooth and pliant and the sides of the bowl come clean. This can also be done in a mixer with a dough hook on medium speed. Cover the bowl with plastic wrap and set aside for 1 hour to rise.

Meanwhile, heat the olive oil in a large skillet over medium heat and cook the onions for about 5 minutes or until they start to soften. Add the chopped tomatoes, raise the heat to medium-high and cook until most of the liquid has cooked off. Remove from the heat.

Oil a large, preferably square or rectangular baking pan. Roll out the dough on a lightly floured surface to the size of the plan and place inside. Cover and let the dough rise for 15 minutes.

Spread the tomato-onion mixture evenly over the dough. Season with salt, pepper and oregano and bake for about 1 hour or until the dough is crisp and the topping is caramelized. Remove, cool slightly and serve.

Top 3 herb flatbread recipes from across the web

The most viewed herb flatbread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Soft Swedish Flatbreads (Tunnbröd)

Manakish (Lebanese za'atar flatbrea...

Ladenia - Vegan Pizza-Style Flatbre...

Top 3 herb flatbread recipes from across the web

The most viewed herb flatbread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Soft Swedish Flatbreads (Tunnbröd)

Manakish (Lebanese za'atar flatbrea...

Ladenia - Vegan Pizza-Style Flatbre...

The most viewed herb flatbread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine