Soft Flatbread - Mjukt Tunnbrod

Name: Soft Flatbread - Mjukt Tunnbrod
Yield: 14 rounds
Ingredients: 1/2 ounce active compressed yeast; 1/4 cup butter or 1/4 cup margarine; 2 1/2 cups milk; 1/2 teaspoon salt; 1/4 cup sugar; 2 tablespoons light corn syrup; 1/2 teaspoon ammonium bicarbonate; 1/2 cup graham flour ((this is wholewheat flour)(full-measure)); 3/4 cup rye flour; 2 3/4 cups all-purpose flour, plus; to taste flour (for baking)

Submitted by Dave5003

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Ingredients:: 11
Yields:: 14 rounds

ingredients

¹⁄₂ ounce active compressed yeast
¹⁄₄ cup butter or 1/4 cup margarine
2 ¹⁄₂ cups milk
¹⁄₂ teaspoon salt
¹⁄₄ cup sugar
2 tablespoons light corn syrup
¹⁄₂ teaspoon ammonium bicarbonate
¹⁄₂ cup graham flour ((this is wholewheat flour)(full-measure))
³⁄₄ cup rye flour
2 ³⁄₄ cups all-purpose flour, plus
to taste flour (for baking)

directions

Crumble yeast in a mixing bowl.
Melt butter.
Add milk and warm until lukewarm, 99M-0F/37M-0C.
Dissolve the yeast in a little of the milk mixture. Add the rest of the liquid, salt, sugar, syrup, ammonium carbonate, graham flour, and rye flour to the yeast mixture. Work in the flour.
Cover and let rise for about 45 minutes.
Turn out onto a floured surface. Divide the dough, which shouldn't be too stiff, into 14 round balls.
Roll out very thin (1/2 cm or 1/8" thick) preferably using a rippled rolling pin.
Wrap the thin dough around the rolling pin and brush away any extra flour.
Carefully place the bread on the stove in a heated frying pan.
Fry about 2 minutes on each side over medium heat. Place on a cooling rack, cover, and allow to cool.