Tunnbröd
In this article we will analyze the relevance of Tunnbröd in the current context, exploring its implications in various areas. Tunnbröd has been an object of interest and study for a long time, and its influence continues to be a cause for debate and reflection. Throughout history, Tunnbröd has played a fundamental role in different areas, from politics to culture, technology and society in general. In this sense, it is crucial to understand the importance of Tunnbröd in today's world, as well as its potential to shape the future. Through an in-depth and multidisciplinary analysis, this article aims to shed light on the relevance of Tunnbröd today, offering a critical and reflective look at its impact and possible long-term implications.
 Two varieties of Swedish Tunnbröd. Left is a modern version that contains rye, wheat and yeast, on the right is a traditional version made with milk and barley. | |
| Type | Flatbread |
|---|---|
| Place of origin |  Sweden |
| Main ingredients | Wheat, barley or rye flour |
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.[1]
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).[2][3][4]
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.[5][6][7]
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. Traditionally housewives would keep recipes a closely guarded secret only shared with other family members.
See also
- Crispbread – flat and dry type of cracker
- Mjukkaka – Swedish round flatbread
- Lefse – traditional soft Norwegian flatbread[8]
- Matza – traditional Jewish unleavened flatbread
- Tortilla – thin flatbread popular in Mexico and Central America
- Yufka – unleavened flat bread in Turkish cuisine
- Roti – South Asian round flatbread
- Lavash – thin flatbread common to the cuisines of South Caucasus, Western Asia, and the areas surrounding the Caspian Sea.
References
- ^ Simon Bajada. "Tunnbröd". cooked.com. Archived from the original on November 30, 2021. Retrieved March 1, 2020.
- ^ "Tunnbröd wrap with keso". Recepten.se. Retrieved 2012-02-17.
- ^ "Tunnbröd wrap with turkey". Recepten.se. Retrieved 2012-02-17.
- ^ "Tunnbrödsrulle: The Ultimate Swedish Style Summer Hot Dog". umgasmagazine. 29 June 2017. Retrieved March 1, 2020.
- ^ "Dopp i Gryta (Dip-in-the-Pot)". saveur.com. 18 March 2019. Retrieved March 1, 2020.
- ^ "Surströmming: What you need to know before trying fermented herring". thelocal.se. Retrieved March 1, 2020.
- ^ "How to Eat Surströmming". how2tweaks.com. 1 September 2023. Retrieved September 8, 2023.
- ^ "tunnbröd - Uppslagsverk - NE.se". www.ne.se. Retrieved 2022-08-09.
