Tunnbröd

Tunnbröd is the Swedish version of flatbread and properly belongs to northern Swedish cuisine where housewives share a common bakery to produce it. Tunnbröd can be soft or crisp, and comes in many variants depending on choice of grain, leavening agent and rolling pin. The dough is made from any combination of wheat, barley and rye; the leavening agent can be both yeast and ammonium carbonate.

Soft tunnbröd is commonly used like a crêpe or tortilla as a wrap for other food. A popular fast food dish is soft tunnbröd rolled around mashed potatoes and a hot dog, known as tunnbröd roll (tunnbrödsrulle).

Another traditional old Swedish method of eating soft tunnbröd is burrito-style, combined with mashed potatoes and roasted herring. Traditionally, tunnbröd is eaten with fermented herring (surströmming) and as dip in the pot (dopp i grytan). A spiced soft bread is generally used for this, and the bread is soaked in the stock left from cooking the Christmas ham.

Crisp tunnbröd differs from knäckebröd (crispbread) in being thinner and more compact, containing fewer air bubbles. The consistency and taste of tunnbröd can vary a lot, as recipes and preparation of the bread differ depending on the bakery. Traditionally housewives would keep recipes a closely guarded secret only shared with other family members.