Swedish Flat Bread
Swedish flat bread offers a crispy, buttery texture with a hint of sweetness, perfect for snacking or serving alongside soups and salads. Easy to make and versatile.
Ingredients
Instructions
- Mix the flour, sugar, baking soda, and salt like pie crust.
- Cut in the margarine until the mixture resembles coarse crumbs.
- Add buttermilk and mix until a dough forms.
- Break off 1-inch balls of dough.
- Roll each ball on a floured board to about 5 inches in diameter.
- Place on a cookie sheet and bake at 400°F for 5 minutes.
- Optionally, flip the pieces over and bake for a few more minutes until golden.
Tips & Substitutions
For a richer flavor, consider substituting half the margarine with butter. If you prefer a sweeter flatbread, you can increase the sugar to 1/3 cup. Ensure your dough doesn't get too sticky by adding flour as needed while rolling. If you want a more savory twist, try adding herbs or spices to the dough. These Swedish Flat Breads pair beautifully with soups or stews.
Serving Suggestions
These flat breads can be enjoyed as a snack on their own or served alongside soups and salads. They are particularly delightful with creamy dips or spreads. For a complete meal, serve them with a fresh Orange Pecan Salad. They can also be topped with butter and jam for a delicious breakfast treat.
Storage & Reheating
Store any leftover flat breads in an airtight container at room temperature for up to 3 days. If you want to keep them longer, freeze them in a single layer and then transfer to a freezer bag for up to a month. To reheat, place them in a preheated oven at 350°F for about 5-7 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Swedish Flat Bread contains roughly 62 calories, with 3g protein, 6g carbohydrates, and 3g fat. Note that it is relatively high in sodium, at 705mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of regular flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture will be denser. It's recommended to use a mix of whole wheat and all-purpose flour for a lighter texture while still adding the nutritional benefits of whole grains.
What can I use instead of margarine?
Butter is the best substitute for margarine in this recipe, providing a richer flavor. If you're looking for a dairy-free option, coconut oil or a plant-based margarine can also work well, keeping the dough moist.
How do I know when the flat breads are done baking?
The flat breads are done when they are lightly golden on the edges and firm to the touch. If you prefer them crispier, you can bake them a little longer, but keep an eye on them to prevent burning.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).