A soft and fluffy thin Swedish flatbread from northern region of the country that is flavoured with crushed fennel seeds.
- 2 1/4 cups all-purpose flour
- 1 cup whole wheat flour
- 1/4 tsp baking powder or baker’s ammonia
- 3/4 tsp yeast
- 1 tsp salt
- 1/8 cup honey
- 25 gm butter soft at room temperature
- 3/4 to 1 cup milk
- 1/2 tsp coarsely crushed fennel seeds
Place all ingredients except the milk in the bowl of your kneading machine. If using baker’s ammonia, dissolve it in a little water before adding to the bowl. Knead well with as much milk is required until you have a reasonably soft (not too soft), smooth and pliable dough. Let rise for about 2 hours or so knocking back and briefly kneading 2-4 times in between. The dough can also be chilled overnight.
Divide the dough into 10 or 12 equal portions and shape into round balls. Cover loosely with a kitchen towel and let rise briefly, about 20 minutes. Lightly dust your working surface with flour.Roll out quite thin into roughly 8 or 9-inch circles with a notched or regular rolling pin. Dock well if using a flat rolling pin. If using a grooved/ striped pin, follow with the notched pin. Brush off excess flour, if any.
Bake the Hällakakor at the highest possible temperature in your oven, 260C (500F), ideally placing it directly on a baking stone. Otherwise use a lightly greased baking tray on pre-heated upturned baking sheet. Bake for 3-4 minutes each, until bubbles appear on the surface of the flatbread and they done and still soft. These flatbreads are not meant to be crisp.
Serve warm with butter, cheese or soup or stew.