The best delicious Swedish Flatbread (bakestone Recipes) recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Swedish Flatbread (bakestone Recipes) recipe today!
Hello my friends, this Swedish Flatbread (bakestone Recipes) recipe will not disappoint, I promise! Made with simple ingredients, our Swedish Flatbread (bakestone Recipes) is amazingly delicious, and addictive, everyone will be asking for more Swedish Flatbread (bakestone Recipes).
What Makes This Swedish Flatbread (bakestone Recipes) Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Swedish Flatbread (bakestone Recipes).
Ready to make this Swedish Flatbread (bakestone Recipes) Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
8 oz Ground wholemeal flour
8 oz Rye or barley flour
1 ts Salt
8 fl Lukewarm water*
*You may need as much as 12 fl total. — Blend the flours together
with the salt. Mix in sufficient water to bind together into a dough
~- the quantity will depend on the types of flour used. — Beat until
dough leaves the sides of the bowl, then turn onto a floured board
and knead thoroughly. Heat the bakestone over a moderate heat and
grease it. Divide the dough into four and roll one quarter out into a
round as thin as possible. Using a plate about 8 inches wide, trim
the edges into a neat circle. Prick all over to prevent the dough
bubbling while cooking. ~- Transfer to the bakestone and cook over a
moderate heat for about 15 minutes, or until slightly colored. Then
turn and cook the other side. Repeat with the rest of the dough,
working up the trimmings for re-shaping and baking. — Cool on a wire
tray. When cold, store in an airtight container.
(Danish-butter-cookie containers, the big ones, are good for this.)
Yields
8 Servings
Leave a Reply