Hönökaka (Soft Wheat & Rye Flatbread)

TYPE : Swedish
Flatbread
YIELD : 32 servings
CALORIES : 116 kcal
PREP TIME : 30 mins
COOK TIME : 6 mins
TOTAL TIME : 2 hrs 46 mins

INGREDIENTS :

  • 3/4 stick (75 g) butter
  • 2 cups (5 dl) lukewarm water
  • 2 tsp instant yeast, or 25 g fresh yeast
  • 1/2 cup (1 dl) light rye flour (or use 1 1/4 cup (3 dl) rågsikt, if available)
  • 5 – 5 1/2 cups (12 – 13 dl) all-purpose or bread flour (less if using rågsikt)
  • 1/2 cup (1 dl) sugar
  • 2 tsp salt

INSTRUCTIONS :

  • Melt the butter, then add water and fresh yeast, if used.
  • Mix with dry ingredients and knead for at least 10 minutes. Add flour as needed.
  • Cover with plastic or a lid and allow to rise until double the size, 1 1/2 – 2 hours.
  • Divide the dough in four pieces, flatten them into 1/4 inch (6 mm) thick, round disks, prick all over with a fork or docker and transfer to lined baking sheets.
  • Cover and prove for about 10 minutes.
  • Meanwhile, set the oven to 450°F (230°C) and add a baking stone if available.
  • Bake until golden brown, 6 – 8 minutes.
  • Spray or brush lightly with water when hot out of the oven, then allow to cool on a rack under a clean towel.

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