Wrap 'n' Roll, The Swedish Way

Let me state something: I love IKEA! Everytime i plan a shopping trip to the nearest one in my area, it's like a little holiday, going around in all the fake living rooms and kitchens, seeing what is new.

I come prepared with a list of all i want to get, but once i'm there i'm already starting a new one with all the things i'll have to get, next time around.
The downstairs shopping area specially is a place of doom for anyone who likes to cook: all the pretty plates, the kitchen ustensils, the baking tray...

I know it's not very original, and we all end up having the same stuff at home, so whether that guy is a genius, or there are millions of idiots out there... hmmm... let's not give that too much thoughts ;-)

Now they have a swedish food shop, it's getting even better, i don't need to go to the restaurant, i can take sweden back home. On my last trip i got a dill mustard, and some sort of flat swedish bread that i enjoyed big time, so much i looked for the recipe.

Summer calls for light and cold meals, and i do have a thing for wraps theses days, so after being mexican, let's try to be swedish. I believe those are very nice, the little sweetness and fennel taste they have makes them original, and i believe it goes well with fish.

Tunnbröd: Flat Swedish Bread (base on the recipe from Le Petrin)

For about 10 Flat Breads

50gr of Butter
250ml of Milk
10gr of Fresh Baker Yeast
30gr of Sugar
2 Tablespoon of Honey
1/2 Teaspoon of Yeast
300gr of Flour
75gr of Rye Flour
50gr of Whole-Wheat Flour
1/2 Teaspoon of Salt
1 Tablespoon of Fennel Seeds (optional)

Melt the butter and the milk together, and let i cool down to a tepid tempature before mixing in the fresh yeast.

If you have a standmixer i'd advice you to use it: pour the butter/milk in the bowl of the mixer, and add the ingredients in the same order as listed above. Work it for a good 5 minutes until you have a ball of dough forming.

Cover it and let it rest for 45 minutes.

Separate the dough into same sized balls. Using flour on your working surface, roll them out to the size of the pan you're going to use. Prick the bread with a fork.

Put an anti-adhesive frying pan on a medium flame, when it's hot, place the bread in it, little bubbles will start to appear, and after a minute of so you'll need to turn it around.

Once cooked, you can keep them in an airtight bag, and pop them in the microwave for about 30 seconds to get them soft and warm again.

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