Tunnbröd
bread
Tunnbröd (Swedish: [ˈtɵ̂nːbrøːd]; literally 'thinbread') is a Swedish version of flatbread. Tunnbröd can be soft or crisp, and comes in many variants depending on choice of grain, leavening agent (or lack thereof) and rolling pin. The dough is made from any combination of wheat, barley, oat 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, a hot dog, vegetables, ketchup, mustard and shrimp salad, 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) as a surströmming sandwich (surströmmingsklämma) 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.
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This entry incorporates text from “Tunnbröd” on English Wikipedia. Contributors are listed in the page history. Text is available under the Creative Commons Attribution-ShareAlike 4.0 License. Selected authority identifiers and statements are retrieved from Wikidata under CC0; their references and qualifiers remain part of the verification path.