sweedish flat bread
ballymaloe seasons cookbook

1
1 1/2
 c
T
 milk, tepid
dry yeast
 mix

1
3
2 1/4
1
 t
c
c
t
 caraway seed, ground
rye flour
white flour
salt
 stir into liquid, gather dough
together, turn out onto floured
board, knead, make into long rope
and divide into 10 pieces
1
 c
 rye flour, coarse
 for dusting board
  • shape the 10 pieces into balls and let rise 20 min
  • roll out each ball into 8 in round, cut a 1 in hole in center, and prick with a fork
  • bake 8-10 min at 350 deg F on lightly greased cookie sheet
  • cool on wire rack