| Time | Servings | Difficulty |
|---|---|---|
| 00:20 | 1 | Average |
Introduction
To share
Polar bread is a bakery specialty from Swedish Lapland. It is a tender, soft and irresistible flatbread. I like to flavor it with fennel to accompany it with homemade salmon gravlax , for a sandwich or for many other dishes. There is a little rising time for the bread as very often but the result is without appeal compared to those of the trade.
1 serving is 6 pieces
For this recipe, I used:
- An ingenious rolling pin with which you can adjust the thickness of the dough
- A 15cm diameter pastry ring
- A dough picker
The extra thing:
- Cut the dough into squares instead of rounds
- Mix flour with rye flour
Ingredients
| 250 g flour | |
| 10cl water | |
| 1 sachet baker’s yeast | |
| 0.5 tsp sugar | |
| 1 pinch salt | |
| 50g heavy cream | |
| 1 pinch fennel seeds ground |
Instructions
|
1
|
Rehydrate the yeast in water at room temperature for 5 minutes.
|
|
2
|
Pour all the ingredients into the bowl of a food processor fitted with a hook or into a salad bowl and knead everything.
Cover with a clean cloth and leave to rest for 45 minutes. |
|
3
|
Degas and knead again.
Roll out the dough evenly using a rolling pin, turning it slightly after each movement to obtain a maximum thickness of 6mm. |
|
4
|
Cover a large baking sheet with parchment paper.
Cut circles 15cm in diameter using a pastry ring and arrange the discs of pasta on the plate. Cover with a clean cloth and leave to rest for 15 minutes. |
|
5
|
Pierce the discs of dough with a pastry pick or a fork on both sides.
|
|
6
|
Bring a skillet to medium heat.
Cook each disk of dough for around 2 minutes per side. Let cool and serve. |
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