Nordic cuisine includes many flatbreads, from soft and pillowy to crisp and cracker-like. This soft, slightly chewy version comes from northern Sweden where it’s called tunnbröd (literally “thin bread”), sometimes known as Polar Bread. Traditionally made from wheat, barley and/or rye flour, tunnbröd was often baked quickly in a hot wood-fired oven.
This homemade tunnbröd recipe is simple: an easy yeast dough is rolled thin and cooked briefly in a hot cast iron skillet. The result is soft, flexible flatbreads ideal for dipping or wrapping. Below are clear, step-by-step instructions for making tunnbröd at home.
Why This Recipe Works
- The dough comes together quickly and needs only about an hour of rising;
- Key ingredients and techniques keep the flatbreads soft and pliable;
- The flatbreads cook very quickly in a hot skillet — about one minute per side.
The Ingredients
- Bread flour provides gluten structure for chew and elasticity.
- Barley flour adds a mild nutty sweetness and, because it contains little gluten, helps keep the breads tender.
- Skyr or Greek yogurt and a little oil tenderize the dough and contribute moisture.
- Instant yeast leavens the dough; it can be mixed directly into dry ingredients and acts quickly.
- After cooking, each flatbread is brushed with melted butter and finished with a sprinkle of flaky sea salt for extra flavor and softness.
The Equipment
Helpful tools for making tunnbröd:
- 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 and optionally a notched rolling pin (kruskavel) to create small divots;
- A fork or skewer to prick the dough if you don’t have a notched rolling pin;
- A dough scraper to lift rolled rounds from the counter;
- A turner for flipping the breads and a small brush for buttering them after cooking.
How To Make This Recipe
- Whisk the dry ingredients together in the bowl of a stand mixer.
- Add the skyr (or yogurt), water and oil. Mix with the dough hook on medium-low until the dough comes together, 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. If it sticks, add bread flour one tablespoon at a time.
- Transfer the dough to an oiled bowl, cover, and let it rise at room temperature for about an hour or until roughly doubled.
- Divide the dough into eight equal pieces and form each into a rough ball, keeping the unused portions covered.
- Roll each ball thin on a lightly floured surface. Use a notched rolling pin if you have one or prick the dough evenly with a fork or skewer to keep it from puffing during cooking. Use a dough scraper to gently release the round from the counter if it sticks.
- Heat a 10–12 inch cast iron skillet over medium heat and add a thin film of oil. Wipe out excess with a paper towel so only a thin coating remains.
- Cook each rolled round in the hot skillet for about one minute per side, until spotty and lightly browned. Remove to a plate, brush with melted butter and sprinkle with flaky sea salt. Stack cooked flatbreads with parchment between layers and cover with a clean towel to retain moisture as they cool.
- Enjoy warm, or cool completely and freeze for later. Reheat in a 425°F oven for 3–5 minutes when needed.
Expert Tips
- The dough should be tacky but not sticky. If it sticks to the bowl after kneading, add flour one tablespoon at a time — too much flour will make tough flatbreads.
- Use as little flour as possible while rolling. Allowing the dough to stick slightly to the counter helps you roll very thin rounds and keeps the breads tender. A dough scraper makes lifting easier.
- If you have a kruskavel (spiky rolling pin), roll the dough with it to form small divots that prevent puffing. If not, use a fork or skewer to prick the surface at intervals.
- Watch skillet temperature and the amount of oil. You may need to reduce the heat if the skillet gets too hot or add a touch more oil as you cook successive flatbreads. Wiping excess oil with a paper towel helps maintain a thin, even film.
- Cover the cooked flatbreads with a clean towel to trap steam and keep them soft.
- To store, cool completely, wrap or place in a freezer-safe bag and freeze. Reheat in a hot oven for a few minutes to refresh.
FAQs
Tunnbröd is a soft, slightly chewy flatbread from northern Sweden; the name means “thin bread.” It’s typically made with wheat, barley and/or rye and traditionally baked quickly in very high heat.
You can substitute rye, whole wheat or spelt flour for barley flour if needed.
Tunnbröd is versatile: dip it in hummus or soups, use it as a wrap, or enjoy it with stews. A traditional Swedish favorite is tunnbrödsrulle — tunnbröd wrapped around a hot dog with mashed potatoes, shrimp salad or crispy onions — but simple fillings like grilled sausage and slaw are equally delicious.
Store cooled flatbreads in a tightly sealed freezer bag in the freezer. Reheat in a 425°F oven for 3–5 minutes.
Related Recipes
Interested in other Scandinavian flatbreads? Try these variations and crispbreads for more Nordic 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 — they’re versatile, easy to make, and a lovely addition to many meals.
Recipe
Soft Swedish Flatbreads (Tunnbröd)
Ingredients
- 2 cups bread flour (plus an extra tablespoon or two if necessary and more 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
- 1 tablespoon canola oil, plus more for oiling the bowl and cooking
- 2 tablespoons unsalted butter, melted
- Flaky sea salt for sprinkling
Instructions
- Whisk bread flour, barley flour, yeast, salt and sugar together in the bowl of a stand mixer.
- Add water, skyr and 1 tablespoon oil to the dry ingredients.
- Fit the mixer with the dough hook and mix at medium-low until the dough comes together. Increase to medium and knead three minutes. If the dough sticks to the bowl, add an additional tablespoon of bread flour and continue kneading until the dough is tacky but not sticky and clears the bowl, about 2–3 more minutes. Add another tablespoon or two if needed.
- Transfer the dough to an oiled bowl, cover and let rise at room temperature for about an hour or until doubled.
- Turn the dough onto a clean countertop, divide into eight equal pieces and roll each into a ball. Cover with plastic wrap while you work.
- Add a teaspoon of canola oil to a heated 10–12 inch cast iron skillet and heat over medium.
- Working one piece at a time, roll each ball into a thin circle. If the dough sticks to the rolling pin, sprinkle a little flour on top. It’s fine if the dough sticks lightly to the work surface.
- Use a notched rolling pin or poke the dough at one-inch intervals with a fork or skewer. Brush off any excess flour from the surface.
- Use a dough scraper and your fingers to gently release the round from the countertop. Wipe excess oil from the skillet so only a thin film remains. Place the dough round in the heated skillet and cook one minute or until spotty and brown on the first side. Flip and cook another minute. Transfer to a plate, brush lightly with melted butter and sprinkle with flaky salt. Stack with parchment between pieces and cover with a towel. Repeat with remaining dough, adding a little oil as needed; you may turn the burner off between batches if the skillet smokes.
- Eat immediately or let the flatbreads cool completely and freeze in a sealed bag. Reheat in a 425°F oven for 3–5 minutes when ready to serve.
Notes
Adapted from Bread Illustrated by America’s Test Kitchen.
Nutrition
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Carbohydrates: 35g
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Protein: 6g
If you loved this recipe, give it a star review! Also, snap a picture of your Soft Swedish Flatbreads (Tunnbröd) and share it with me on Instagram using the hashtag #truenorthkitchen and tagging @true_north_kitchen.