Tunnbröd — soft Swedish flatbreads for wrapping

Mix the 300 g all-purpose flour, rye flour, baking powder and salt in a bowl. Add all the softened butter and rub it into the flour with your fingertips. Pour in all the buttermilk, mix and knead briefly for 1–2 minutes, just until combined into a soft, slightly sticky dough.

Cover the bowl and leave the dough for 10 minutes so the flour can absorb moisture. Divide it into eight equal pieces of about 82 g and shape into balls. Keep them under a kitchen towel so the surface does not dry out.

Measure out up to 20 g flour separately for dusting. Using only as much as needed, roll one ball at a time into a disk about 22 cm in diameter and about 2 mm thick. Prick it all over with a fork and shake off loose excess flour. Roll the next bread while the previous one cooks in the pan; the remaining dough stays covered. Set aside any unused dusting flour.

Heat a dry pan about 28 cm in diameter, with a flat base about 24 cm across, over medium-high heat. Cook one bread at a time for about 1.5–2 minutes on each side, until the surface is matte and covered with brown freckles and the center is cooked but still soft. If the breads scorch quickly, lower the heat; do not dry them out until crisp. Allow about 35 minutes to heat the pan and cook all eight breads.

Immediately add each cooked bread to a stack wrapped in a clean, dry kitchen towel. After cooking the last one, leave the whole covered stack for another 10 minutes: the trapped steam will soften the thin edges. Serve warm or let cool while covered; the breads should bend easily. One serving is two breads, without filling or accompaniments.