Name: Hönökaka/Swedish Flatbread/Isle of Hönö flatbread recipe by Priya Suresh at BetterButter
Prep time: 180 min
Cook time: 15 min
Total time: 195 min
Yield: 1
Ingredients: 2cups Bread flour; 2cups Rye Flour; 1tsp Baking powder; 1tbsp Instant yeast; 2tbsp Golden syrup; 1+1/2cups Milk

ABOUT Hönökaka/Swedish Flatbread/Isle of Hönö flatbread RECIPE

Honokaka tastes fabulous when enjoyed warm with honey and butter. You can freeze these Swedish flatbread very well. Usually rye flour is used less in this bread since i want mine more healthy i used equal amount of both rye flour and bread flour. A knobbly rolling pin is used to give a beautiful pattern to this bread however i used fork to replicate the same pattern to this flatbread.

Instructions

Heat the milk, butter in a saucepan until the butter melts, allow it to cool a bit until it turns luke warm.
Take the flours, baking powder in a bowl, add the yeast, salt and mix well.
Add the lukewarm milk, golden syrup and mix the dough.Knead well until the dough turns smooth and elastic, if the dough is stickly, add some flour and turn the dough as smooth dough.
Transfer the dough to a greased bowl and keep aside for two hours or until they double the volume.
Punch the dough and drop it on a floured surface, divide the dough as 6-7 balls, flatten it and leaves aside for half an hour.
Preheat the oven to 350F, line a baking sheet on a baking tray. arrange the tray in the oven
Take a flatbread and roll it bit thin, prick the flatbread with a fork to bring the pattern as these breads are usually rolled with a knobbly rolling pin.
Immediately drop this bread to the preheated baking tray. And bake for 8-10minutes until the top of the bread turns golden brown.
Let it cool and cover with a cloth.
Continue the same process with the remaining dough, once the bread gets cool cut as wedges and enjoy with your favourite spreads.
These flatbreads can be freezed very much well.

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