Tunnbröd (Swedish for "thin bread") is a traditional Swedish flatbread. It is a staple food, particularly in northern Sweden, and comes in two main varieties: a soft, pliable bread (mjukt tunnbröd) and a hard, crispy cracker-like bread (hårt tunnbröd).
Etymology The name "Tunnbröd" is derived from the Swedish words tunn, meaning "thin," and bröd, meaning "bread," directly translating to "thin bread."
Description and Varieties Tunnbröd is characterized by its thinness, which is achieved through rolling the dough very thinly before baking.
- Mjukt Tunnbröd (Soft Tunnbröd): This variety is soft and flexible, similar to a tortilla or lavash. It is typically made with wheat flour, often combined with barley or rye, and leavened with baking powder or yeast. Soft tunnbröd is commonly used as a wrap, often filled with savory ingredients such as mashed potatoes, gravlax, meatballs, or various cheeses. A popular street food in northern Sweden is tunnbrödsrulle, which is a soft tunnbröd wrapped around a hot dog with mashed potatoes and other condiments.
- Hårt Tunnbröd (Hard Tunnbröd): This is a crisp, unleavened or lightly leavened cracker-like bread. It is very dry and brittle, designed for long-term storage. Hard tunnbröd is often made from a mixture of wheat, rye, and barley flours. It is served as an accompaniment to meals, often with butter, cheese, or cured meats, similar to how crispbread (knäckebröd) is used.
Ingredients and Preparation The dough for tunnbröd typically includes wheat flour, often supplemented with barley flour, rye flour, or a combination. Other ingredients can include water, milk, yeast or baking powder, salt, and sometimes lard or butter. Traditionally, the dough is rolled extremely thin using a specialized rolling pin with small studs or a smooth rolling pin, then baked quickly on a hot griddle (häll) or in a wood-fired oven. The high temperature and short baking time contribute to its distinctive texture.
Culinary Uses Tunnbröd is a versatile food item in Swedish cuisine:
- As a wrap for various fillings, particularly the soft variety.
- As a side dish accompanying traditional Swedish meals.
- As a base for open-faced sandwiches, especially the hard variety with toppings like cheese, salmon, or butter.
- In specific dishes such as surströmmingsklämma, where fermented herring is wrapped in soft tunnbröd with potatoes and onions.
Regional Significance Tunnbröd has deep historical roots in northern Sweden, particularly in the region of Norrland. Its ability to be stored for long periods, especially the hard variety, made it a crucial food source in areas with harsh winters and limited access to fresh ingredients. It remains a significant part of the culinary heritage and identity of these regions.