Uruguayan-style Mjukkaka

Ingredients

In this Uruguayan adaptation of Mjukkaka, we incorporate traditional Uruguayan spices and herbs, such as oregano and paprika, to infuse the bread with the flavors of Uruguayan cuisine. Additionally, we use all-purpose flour instead of the traditional Swedish rye flour to suit the taste preferences and availability of ingredients in Uruguayan cuisine. We alse have the original recipe for Mjukkaka, so you can check it out.

• 3 cups (360g) all-purpose flour 3 cups (360g) all-purpose flour
• 2 teaspoons (10g) active dry yeast 2 teaspoons (10g) active dry yeast
• 1 teaspoon (5g) salt 1 teaspoon (5g) salt
• 1 teaspoon (5g) sugar 1 teaspoon (5g) sugar
• 1 teaspoon (5g) dried oregano 1 teaspoon (5g) dried oregano
• 1 teaspoon (5g) paprika 1 teaspoon (5g) paprika
• 1 cup (240ml) warm water 1 cup (240ml) warm water
• Olive oil, for greasing Olive oil, for greasing

Nutrition

• Calories (kcal / KJ): 160 kcal / 670 KJ
• Fat (total, saturated): 0.5g, 0g
• Carbohydrates (total, sugars): 34g, 1g
• Protein: 5g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, yeast, salt, sugar, dried oregano, and paprika.
2. 2.
   Gradually add warm water to the dry ingredients while stirring with a wooden spoon until a dough forms.
3. 3.
   Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
5. 5.
   Punch down the dough to release any air bubbles and divide it into 8 equal portions.
6. 6.
   Roll out each portion into a round flatbread, approximately 1/4 inch thick.
7. 7.
   Heat a griddle or skillet over medium heat and lightly grease it with olive oil.
8. 8.
   Cook each flatbread for about 2-3 minutes on each side until golden brown and cooked through.
9. 9.
   Remove from the heat and keep warm until ready to serve.

Treat your ingredients with care...

• All-purpose flour — Make sure to measure the flour accurately using the spoon-and-level method to avoid a dense texture in the bread.

Tips & Tricks

• For a spicier flavor, add a pinch of cayenne pepper to the dough.
• Serve the Uruguayan-style Mjukkaka warm with chimichurri sauce for an extra burst of flavor.
• If you prefer a thinner flatbread, roll out the dough to your desired thickness.
• Leftover flatbreads can be stored in an airtight container for up to 3 days or frozen for later use.
• Experiment with different herbs and spices to customize the flavor of the bread to your liking.

Serving advice

Serve the Uruguayan-style Mjukkaka as a side dish with traditional Uruguayan stews, grilled meats, or as a base for sandwiches.

Presentation advice

Arrange the Uruguayan-style Mjukkaka on a platter, garnished with fresh herbs, and serve it alongside other Uruguayan dishes for a visually appealing presentation.