Tunnbröd

Tunnbröd is a delightful type of flatbread from Sweden, particularly popular in the northern regions of the country. Traditionally, it’s crafted in communal bakeries and can be either soft or crisp, depending on the ingredients and techniques used.

The dough for tunnbröd typically includes a blend of wheat, barley, and rye, and is leavened with agents such as yeast or ammonium carbonate.

Soft Tunnbröd:

Soft tunnbröd is versatile and often used as a wrap, akin to a Swedish version of a crêpe or tortilla. One popular fast food option is the "tunnbröd roll" where soft tunnbröd encases mashed potatoes and a hot dog. Another traditional favorite involves filling the bread burrito-style with mashed potatoes and roasted herring. It’s also a staple during the festive season, often paired with fermented herring (surströmming) or dipped in the flavorful stock from cooking Christmas ham, a practice known as "dopp i grytan."

Crisp Tunnbröd:

Crisp tunnbröd, on the other hand, is thinner and denser than knäckebröd (crispbread), with a more compact texture and fewer air bubbles. The flavor and texture can vary widely, as each bakery has its unique recipe and method. Historically, these recipes were closely guarded secrets, passed down through generations.

Whether you prefer it soft or crisp, tunnbröd is a delicious and versatile part of Swedish culinary tradition that reflects the rich heritage and communal spirit of its origins.