Tunnbröd

Tunnbröd (thin bread) is made ​​from wheat flour, regionally also from rye or barley flour existing flatbread from Norrland, the northern part of Sweden. Unlike crispbread it is flat and compact, less porous.

The original recipe consists only of water, melted butter, flour and salt.

Suitable propellants yeast or hartshorn can be used. The dough is spread as thin as possible with a studded rolling pin while preserving a fairly rough surface. It is then baked to soft or hard bread.

The bread is considered indispensable accompaniment to Surströmming, but is also used for other dishes. Add takeaways is offered, for example, the so-called tunnbrödsrulle (thin bread roll). Here, a few spoonfuls of mashed potatoes to be placed on a flat bread, it comes Brathering or one or two sausages and the whole is topped with mustard, ketchup, possibly shrimp salad or sour cucumber salad ( Bostongurka ). Finally, you roll the flatbread together with its contents, so that it can be transported easily.

It is also known the court " Bryta " where hard thin bread crumbles in a deep plate and then eaten with milk and jam.

• Swedish cuisine
• Flatbread