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A soft and fluffy thin Swedish flatbread from northern region of the country that is flavoured with crushed fennel seeds.
Prep Time 2 hrs 55 mins
Cook Time 5 mins
Course breads
Cuisine swedish
Servings 12 Hällakakor


  • 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.