Nordic cuisine includes a wide range of flatbreads, from cracker-crisp to pillowy soft. This tender, slightly chewy version comes from northern Sweden where it’s called tunnbröd (literally “thin bread”) or Polar Bread. Traditionally made with a mix of wheat, barley and sometimes rye, tunnbröd was often baked quickly in hot wood-fired ovens.
This recipe is simple: a yeast dough is rolled thin and cooked briefly in a hot cast iron skillet. The result is soft, pliable flatbreads ideal for dipping, serving alongside soups and stews, or using as wraps. Read on for clear, step-by-step instructions to make tunnbröd at home.
Why This Recipe Works
- The dough is quick to make and only needs about an hour to rise;
- Specific ingredients and methods keep the flatbreads tender and pliable;
- They cook very quickly in a hot skillet—about one minute per side—so you get fresh bread fast.
The Ingredients
- Bread flour for gluten structure and chew.
- Barley flour for a gentle nutty flavor and a tender crumb; it has little gluten so the breads stay soft.
- Skyr or Greek yogurt and a little canola oil to tenderize the dough.
- Instant yeast as the leavener—mixes directly into the dry ingredients and acts quickly.
- After cooking, each flatbread is brushed with melted butter and finished with flaky sea salt for flavor and softness.
The Equipment
Basic tools make this recipe easy to prepare:
- A stand mixer with a dough hook (or knead by hand);
- A cast iron or other heavy skillet for quick, even cooking;
- A rolling pin; a notched rolling pin (kruskavel) creates the traditional appearance, or use a fork or skewer to dock the dough;
- A dough scraper to help lift thin rounds from the work surface;
- A turner for flipping and a small brush for buttering the finished breads.
How To Make This Recipe
- Whisk the dry ingredients in the bowl of a stand mixer.
- Add the skyr or yogurt, water and oil. Mix with the dough hook on medium-low until combined, then increase to medium and knead about three minutes. The dough should clear the sides and bottom of the bowl and be tacky but not sticky.
- Transfer to an oiled bowl, cover, and let rise at room temperature for about an hour, until doubled.
- Divide the dough into eight even pieces, keeping the unused portions covered.
- Roll each piece into a thin circle on a lightly floured surface. Either roll with a notched pin or dock the dough all over with a fork or skewer to keep it from puffing. Use a dough scraper and fingertips to gently lift each round.
- Lightly oil and heat a cast iron skillet over medium. Cook each dough round about one minute per side, until brown and spotty.
- Transfer cooked breads to a plate, brush with melted butter, and sprinkle with flaky sea salt. Stack and cover with a clean kitchen towel while they cool to trap moisture and keep them soft.
- Enjoy warm, or let cool completely and freeze for later. Reheat in a 425°F oven for 3–5 minutes.
- Serve immediately or cool, wrap tightly, and freeze. Reheat as needed.
Expert Tips
- Keep the dough tacky but not sticky. If it sticks to the bowl after kneading, add flour a tablespoon at a time—too much will make the breads tough.
- Use minimal flour when rolling. Letting the dough grip the countertop helps you roll very thin rounds. A dough scraper is useful to free thin dough from the surface without adding excess flour.
- A kruskavel (spiky rolling pin) creates small divots that prevent puffing. If you don’t have one, prick the dough with a fork or skewer.
- Watch skillet temperature and oil. If the pan gets too hot, lower the heat and wipe excess oil between batches. Turning the burner off briefly between rounds can prevent smoking.
- Cover finished breads with a clean towel while they cool to retain moisture and softness.
- Freeze cooled flatbreads individually or in a stack. Reheat in a hot oven for a few minutes when ready to use.
FAQs
Tunnbröd is a soft, slightly chewy flatbread from northern Sweden traditionally made with wheat, barley and sometimes rye. The name means “thin bread,” and it was originally baked quickly in very hot ovens.
Rye, whole wheat, or spelt are suitable substitutes for barley flour, though each will slightly change the flavor and texture.
Use it for dipping, with soups and stews, or as a wrap. A classic Swedish preparation is tunnbrödsrulle—tunnbröd wrapped around a hot dog with mashed potatoes, shrimp salad or crispy onions—but it’s also excellent with grilled sausages, salads, or spreads.
Cool completely, then store in a freezer-safe bag or container. Reheat in a 425°F oven for 3–5 minutes.
Related Recipes
Try these other Scandinavian flatbread recipes for more baking inspiration:
- Soft Whole Wheat Rye Flatbreads with Scallions
- Easy Sourdough Rye Crispbread (Knäckebröd)
- Easy Swedish Crispbread (Knäckebröd)
- Soft Swedish Flatbreads with Garden Herbs
I hope you enjoy these Soft Swedish Flatbreads—versatile, easy, and delicious.
Recipe
Soft Swedish Flatbreads (Tunnbröd)
Ingredients
- 2 cups bread flour plus 1–2 tablespoons if needed and extra for rolling
- ¾ cup barley flour
- 1 ½ teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1 teaspoon granulated sugar
- 1 cup water room temperature
- ¼ cup plain whole-milk skyr or Greek yogurt (4% milkfat)
- 1 tablespoon canola oil plus more for oiling bowl and skillet
- 2 tablespoons unsalted butter melted, for brushing
- Flaky sea salt for sprinkling
Instructions
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1. Whisk the bread flour, barley flour, instant yeast, salt, and sugar together in the bowl of a stand mixer.
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2. Add the water, skyr (or Greek yogurt), and 1 tablespoon canola oil.
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3. Fit the mixer with the dough hook and mix on medium-low until the dough just comes together. Increase to medium and knead 3 minutes. If the dough sticks to the bowl, add 1 tablespoon bread flour and continue kneading until the dough is tacky but not sticky and clears the bowl, about 2–3 more minutes. Add additional flour sparingly if needed.
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4. Transfer the dough to an oiled bowl, cover, and let rise at room temperature until doubled, about 1 hour.
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5. Turn the dough out onto a floured surface and divide into 8 equal pieces. Shape each into a rough ball and keep covered.
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6. Add about 1 teaspoon of canola oil to a 10–12 inch cast iron skillet and heat over medium.
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7. Working one piece at a time, roll each ball into a very thin circle. If it sticks to the rolling pin, dust lightly with flour. It’s fine if the dough grips the work surface—use a dough scraper to lift it when ready.
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8. Dock or roll with a notched pin to create small divots, or poke holes across the surface with a fork or skewer. Brush off excess flour.
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9. Wipe the skillet so only a thin film of oil remains. Place a dough round in the hot skillet and cook about 1 minute until brown and spotty. Flip and cook 1 more minute. Transfer to a plate, brush with melted butter, and sprinkle with flaky sea salt. Stack and cover with parchment and a kitchen towel. Repeat for remaining dough, adding a little oil as needed and adjusting heat to prevent smoking.
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10. Eat warm, or cool completely and freeze tightly wrapped. Reheat in a 425°F oven for 3–5 minutes.
Notes
Nutrition
If you tried this recipe, consider leaving a star review and sharing a photo of your Soft Swedish Flatbreads (Tunnbröd) on Instagram using the hashtag #truenorthkitchen.