Tunnbröd
Tunnbröd ( thin bread ) is a flatbread made from wheat flour and regionally also from rye or barley flour from Norrland , the northern part of Sweden . In contrast to crispbread , it is flatter and more compact, i.e. less porous.
The original recipe consists only of water, melted butter, wheat flour and salt.
Yeast or staghorn salt can be used as the propellant . The dough is spread out as thinly as possible with a knobbed rolling pin, giving it a rather rough surface. Then it is baked into soft or hard bread.
The bread is an indispensable accompaniment to surstromming , but is also used with other dishes. In takeaways, for example, the so-called tunnbrödsrulle (thin bread roll) is offered. A couple of spoons of mashed potatoes are placed on a flat cake , followed by fried herring or one or two sausages and the whole thing is garnished with mustard, ketchup, possibly shrimp salad or sour cucumber salad ( Bostongurka ). At the end you roll up the bread and its contents so that it can be easily transported.
The dish " Bryta " is also known , where hard, thin bread is crumbled into a deep plate and then eaten with milk and jam.