These swedish polarbröd are sometimes called polar bread, they're pan cooked and fluffy. I added a few crushed fennel seeds to give them even more flavor. They're light and airy, slighlty sweet, I love using them as a piece of toast for my many toppings. I'll share a recipe idea soon ! But in the meantime, here's how I make these polarbröd and you can have fun with the toppings.

The recipe below yields 7 to 8 circles of Ø9,5cm, you can make them bigger though. Keep in mind that they have to be 0,5cm thick to puff up while cooking.

Cooking time is literally 2 minutes per side, it's so quick. You can enjoy them warm or at room temperature !

Swedish Polarbröd (makes 7-8) :

• 250g wheat flour
• 1 tsp white sugar
• 1 tsp (4g) dried yeast
• 1 tbsp (15g) sour cream
• 80-100ml lukewarm water
• 1 pinch of salt
• 5-6 fennel seeds

In a bowl, mix together the flour, sugar, salt, yeast and crushed fennel seeds.

Add sour cream and mix with a wooden spoon.

Add lukewarm water (not above 45°C) little by little and mix well.

Once the dough start to shape into a bowl, stop adding water and knead for 10 minutes then let it rest at room temperature for 30 minutes.

Roll out your dough until it's 0,5cm thick.

Take a 9cm bowl or cookie cutter and use it to cut circles out of the dough.

If you have leftover dough, roll it out again and cut more circles.

Let the circles rest for 20-30 minutes at room temperature.

Before cooking them, poke holes on both sides with a fork.

Cook in a pan on low/medium heat for 2 minutes per side, they shouldn't brown too much.

Keep them wrapped in a towel until you use them.