About Mjälloms Flatbread


It is the craft that makes the difference – flatbread baking is a craft, a quest for balance. Balance between the fine ingredients, the right feeling in the dough and the heat from the hot oven. In our opinion, baking bread is a constant meeting between man, nature and ingredient.

bageri mjälloms tunnbröd


Every day is a new challenge where the weather is a factor and affects baking. The humidity, heat and wind mean that both dough and baking are affected, and it is important to have a good sense for how the flatbread should taste, feel and look. The bakers constantly look at the dough, feel, note and adjust the amount of water and the thickness of the dough. Everything to bring out what we consider to be the perfect flatbread. The scent leads the way for our experienced bakers – as well as the feeling. The same goes for the golden color of the bread cake of course. Not to mention the reasonably large, baked bubbles that form in our 1946 baking oven.

Since 1923, we have gone from wood-fired ovens to an electric oven and mechanical rolling in the 40’s, which is still the heart of our flatbread baking. Maybe not that modern really but why change from a winning concept? We take the utmost care to preserve the unique character of our flatbread. Flatbread baking therefore follows the same steps as when the first dough was set.

It is the craft that makes the difference.


The Bread Trough

This is where the dough’s journey begins. The dough is set by hand by the trough mixer. Flour, water and ingredients selected by us are poured into the baking trough according to the recipe. The trough mixer gently feels the hot dough to ensure that it has the right consistency. That it is ready to be baked out, simply. If not, adjust the amount of water until the trough mixer feels that the dough is of the right quality, and of course the right resting time in the pot.

The Bread Trolley

In the trolley, our doughs are allowed to rest and ferment before being brought down to the rolling pin. The trough mixer works with his usual hand and tips the dough into the trolley with the dough spatula. Dough generally feels good from darkness and rest, so does ours. The resting time for the different flatbread varieties are different, where some varieties need longer time than others.

The Rolling Mill

In 1946, Master Blacksmith Erik Ahlenius and Grandma Rut designed our ingenious rolling mill that could roll out the flatbread dough automatically. Even today, the thin dough is rolled in the same rollers. The distance of the rollers is adjusted by the baker and can be changed from day to day depending on the quality of the dough.


After rolling out, the thickness and consistency of the dough is checked with the help of the so-called punch-out stamps. The baker forms a small lump of dough in his hand with the help of the stamp and then checks that the dough has the right consistency and weight.


To protect the bread from being burned in the hot oven and to prevent the dough from sticking to the notch, we pour a little flour, so-called fragrant flour. The flour also has an encapsulating effect that binds the taste of cereals and gives the bread its true golden-baked character.


We notch the bread to get the just right size bubbles on the bread cake. The notch also means that the bread is baked through and gets its crispy character.


The dough is baked on both sides in high heat to get the right color, taste and crunchiness. It is a craft, where each baked flatbread is different from the other. The baking and time for the flatbread cakes in the oven varies slightly and is affected by weather and wind from day to day and hour to hour.


After baking, we brush off excess flour. The fragrance flour has fulfilled its function and helped to encapsulate the flavors. We also do not want you to get flour in your lap when you enjoy our good flatbread. Afterwards, the breads are cooled and packed quickly – that is why our flatbread is perceived as freshly baked when you open the package. The flatbread that is baked by us can never be baked anywhere else. Grandma Rut’s food crafts are still baked in a bay in the heart of The High Coast.