These Swedish flatbreads, called “Stompa” was a favourite of my grandfather and this is his recipe handed down to me. I have such fond memories of him sitting by the cooker making them.
The dough should have “filmjölk” as a base but as I didn’t have that, I got some yoghurt instead. Added to said yoghurt is bicarbonate of soda, molasses, rye and bread flour, aniseed, fennel, cumin and salt. No need to rise, just roll out the dough and prick with a fork then fry them in a medium pan (no oil) for a couple of minutes each side.
They’re perfect to mop up any sauce from a curry or a casserole!
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