Buttermilk Swedish Flatbread

Buttermilk Swedish flatbread is a softer, biscuit-leavened cousin of traditional knäckebröd, the dry rye crispbread Scandinavians have been eating for centuries. The combination of rye flour and all-purpose gives these rounds a distinctly earthy, slightly nutty character that plain wheat flatbreads can’t match.

The star spice is the fennel seeds, and they’re not optional. Two tablespoons sounds like a lot, but the fennel’s licorice-sweet aroma is what makes this bread taste authentically Swedish. Without it, you’ve got just another plain crispbread.

Butter cut into the dry ingredients gives the rounds their tender, slightly flaky texture, while the buttermilk provides moisture and reacts with the baking soda for a subtle rise. The result is somewhere between a cracker and a soft flatbread, with a hint of golden brown on top.

Roll the rounds very thin, four to five inches across is the right size, and don’t worry about perfect circles. Rustic, slightly irregular shapes are part of the charm. They bake in just 5 minutes at 375F (190C), so watch them closely after the 4-minute mark.

Pro Tips

• Crush half the fennel seeds slightly with the side of a knife to release more aroma into the dough.
• Don’t overwork the dough, gentle handling keeps the rounds tender. Knead just until it comes together.
• Roll the dough on a lightly floured surface, too much flour makes the rounds tough and dry.
• Cool completely on a wire rack, the rounds crisp up as they cool.

Variations

• Swap fennel for caraway seeds for a more pronounced rye-bread profile.
• Brush the tops with melted butter and sprinkle with flaky sea salt before baking for a savory finish.
• Substitute whole wheat flour for the rye for a less earthy, more familiar flavor.