Stompa ( Swedish Flatbreads )

Stompa

Serves: 6

Ingredients

• 190g rye flour, sifted and husks discarded ( you may need to ad more flour to make up for the lost weight from the husks )

• 1/2 tsp baking soda

• 1/2 tsp fennel seeds, crushed

• 1/2 tsp cardamom seeds, crushed ( the original is star anise but I prefer cardamom )

• 1/4 tsp salt

• 120g fil ( or half yoghurt half milk - I used greek yoghurt and soy milk )

• 40g agave syrup ( honey or maple syrup works too )

• rocket, salmon, horseradish, lemon, salmon, yoghurt to serve ( or basically anything else you want )

Method

- Combine all the dry in a medium-sized bowl and whisk.

- In a separate bowl, whisk the wet then pour into the dry and stir everything together. you may need to use your hands to bring the dough together. Add more flour if it's too sticky.

- Divide the dough into 6 balls and roll out onto a floured surface until they are about 1 mm thick.

- Dry fry them in a large enough pan for about 2 minutes on each side or until nicely coloured. Eat with butter on it's own or any other topping. My favourite combo is as seen in the photo ).