Its funny when you start thinking about it really… In India chapatis are baked over open fire, in Surinam roti, in Mexico you eat flat tortillas made of corn flour, in the Middle East you get amazing pita breads to be filled and in Sweden we are very proud to have our soft and hard flatbread. These thin breads are in various shapes available everywhere in the world. Today I bake a very easy to make flatbread with parsnip. So good!
There is something special about flatbread. So versatile! Let me just tell you some ideas…
– They taste great just as it is with a knob of butter.
– They are easy to roll up and fill with all sorts of goodies.
– They are handy to have ready-made in the freezer for whenever the hunger comes as a sudden surprise.
– They are perfect to use as a quick pizza base or as my favorite right now; just taken out of the freezer and covered with a cashew cheese and popped under the grill. Fantastic as an accompaniment to a soup!
– Or punched into fun shapes, toasted and covered with some festive toppings creating a perfect snack for the sunday drink.
– Or maybe fried like chips and served with a yummy dip …
Baking with parsnip
This time I decided to go a bit unconventional and bake my bread with boiled parsnips. It makes the bread nicely soft, easy to roll and add a tasty sweetness to it.
I also added both whole caraway and fennel seeds (a very traditional seasoning for Swedish thin breads) but you can also replace it with grounded seeds if preferred or just leave it out completely even though some seasoning is nice to add in my opinion…
I am using a Swedish so-called kruskavel (see photo) or just a knobbly rolling-pin to get a nice pattern on each piece of bread. Should you not have access to it, pinpoint every bread before baking with a fork.
Let’s get to work!
Swedish soft tunnbröd with parsnip
Makes about 15 small flat breads
100 gram / 3,5 oz boiled parsnip
250 gram / 8,8 oz water
1 tbsp / 12 gram / 0,4 oz physillium husk
2 teaspoons / 8 gram / 0,28 oz baking powder
1 teaspoon / 3 grams of sea salt
3 dl / 150 gram / 5,2 oz gluten-free fine oat flour (grind gluten-free rolled oat flakes in the household mixer and you’re done in a snap)
1 dl / 75 gram / 2,6 oz plus some extra rice flour (choose yourself if you prefer whole or white rice flour)
1/2 teaspoon whole fennel seeds (optional)
1 teaspoon whole caraway seeds (optional)
1 tbsp / 6 gram / 0,2 oz neutral oil (sunflower, mild olive or canola)
How do I do it?
1. Peel and cut the parsnip into smaller pieces. Add them to a pan with boiling water and boil until soft. Drain and mash the parsnip with a fork or hand blender until you have a fine puree.
2. Mix water and physillium husk well and leave it aside for five minutes. Add the parsnip puree and the other ingredients except the oil. Stir the dough until it is fairly even. Add the oil and knead the dough until smooth and even. If needed, add more rice flour along the way.
3. Wrap the dough in plastic film and place it in the refrigerator for about 30 minutes.
4. Spread some rice flour on a clean surface and knead the dough lightly. Form a long bread and divide it into smaller pieces, roll out each piece to a thin cake. Finish with the kruskakavel on each side of the loaf alternatively pin with a fork several times. Sprinkle a some flour on both sides of the bread.
5. Heat a dry baking pan and place one bread at a time to it. Fry on both sides until it it’s got a nice color. Place the finished bread on a plate and cover it with a tea towel to prevent it drying. Repeat the procedure until you are finished with all the breads. You may need to wipe the pan with a kitchen towel in between to avoid the rice flour sticking to the pan or bread causing burned spots.
The breads tastes the best just freshly baked (maybe with your homemade butter made of oat cream ;0) ), but can also be frozen as soon as it cold. Defrost them by popping them a few seconds in the microwave or in the oven.
This recipe is free from gluten, lactose, milk protein and sugar.