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Fresh Swedish Tunnbröd served with yogurt and sour cream dip
Soft and warm Swedish flatbread with cool yogurt dip

Soft Swedish Flatbread with Yogurt Dip (Tunnbröd)

Author: Flavelo
Recipes Side Dishes
Tunnbröd, or 'thin bread,' is a staple of Swedish cuisine. Historically baked crisp in stone ovens to last through winter, the soft version is made in a skillet and best eaten fresh. This recipe yields the pliable variety, perfect for rolling up with a tangy yogurt dip for a light dinner or breakfast.
🕒 Prep Time 20 mins
🍳 Cook Time 20 mins
⌛ Total Time 1 hr 40 mins
🍽️ Servings 4 servings
🔥 Calories 280 kcal
🌍 Cuisine Swedish

Ingredients

Equipment Needed

  • Mixing bowl
  • Rolling pin
  • Heavy-bottomed skillet (preferably cast iron)
  • Clean kitchen towel

Allergen Information

⚠️ Wheat
⚠️ Milk

Instructions

1 ✓

Sprinkle the yeast into the lukewarm water, add the oil, and stir until dissolved.

Tip: Yeast is most active at body temperature (approx. 95-100°F); hot water will kill it.
2 ✓

Whisk the flour and salt in a large bowl, then pour in the yeast mixture. Knead for 5-8 minutes until you have a smooth and elastic dough.

Tip: Kneading develops the gluten network, giving the dough its elasticity.
3 ✓

Cover the dough and let it rise in a warm place for about 1 hour, or until doubled in size.

Tip: During resting, the yeast produces gas which aerates the structure.
4 ✓

Divide the dough into 8-10 balls. On a floured surface, roll them out into paper-thin circles.

Tip: The thinner the dough, the better it will bubble up during baking.
5 ✓

Heat a dry skillet (no oil) over medium-high heat. Cook the flatbreads for 1-2 minutes per side until brown spots appear.

Tip: Dry baking mimics the hot stone of a traditional oven.
6 ✓

Immediately cover the baked breads with a towel. Mix the yogurt and sour cream together and serve as a dip alongside the warm bread.

Tip: Covering traps the moisture (condensation), ensuring the bread stays soft.

Recipe FAQ

Why isn't the dough puffing up?
The pan probably wasn't hot enough. Sudden high heat is needed to create the steam that puffs the bread.
What if it dries out after baking?
Cover the breads with a kitchen towel immediately after baking; their own steam will keep them soft.

Ingredients

  • 4 cups All-Purpose Flour
  • 1 1/4 cups Lukewarm Water
  • 1 tsp Salt
  • 2 tbsp Olive Oil
  • 2 1/4 tsp Active Dry Yeast
  • 3/4 cup Plain Yogurt
  • 3/4 cup Sour Cream