These traditional Sami soft flatbreads are lightly spiced with anise or fennel seeds and a little dark syrup and often served on festive occasions such as the Sami National Day on February 6th.
1 ¾cups(4 dl) plant-based milk like soy, almond or cashew
30gramscompressed fresh cake yeast or 10 grams(3 teaspoons) dry, active yeast
2teaspoonskosher or Norwegian sea salt
300gramsall-purpose flour
300gramswhole wheat flour
Instructions
Preheat the oven to 400℉ (200℃).
Prepare two baking sheets lined with parchment paper and set aside.
Melt the butter, syrup and anise/fennel seeds in a small pot over medium heat, making sure the syrup is whisked in properly. Add in the milk and heat up until about 98.6℉ ( 37℃), pour into the bowl of a stand mixer or bowl (if kneading by hand), crumble /pour in the yeast and whisk until dissolved. Let sit for five minutes until the yeast starts to foam.
Meanwhile, combine the flours and salt in a separate bowl and when ready, gradually add in the dry ingredients to the yeast mixture and knead for about 6-7 minutes or so until you have a nice smooth dough. Cover with a clean towel or plastic wrap, set on the counter in a spot free of draft, let the dough rise until double in size, about 1-2 hours.
When the dough has risen, transfer it to a clean, lightly floured work surface and divide into 18 pieces, roll them into buns and let them rest under a towel for 5-10 minutes.
With your hands, shape each bun into a flat disk about ¼ inch (½ cm) thick and place on the prepared baking sheet.
Let the breads rest under a towel for another 30-45 minutes.
Before putting the breads in the oven, lightly prick the surface of the breads with a fork.
Bake in the middle of the oven, one sheet at a time for about 10-12 minutes until golden on top. If you want to be extra decadent, brush with melted butter as they come out of the oven and sprinkle with extra Norwegian sea salt. Serve with Bidos or other hot soup or stew!