Swedish Flatbread (Hönökaka)

Name: Swedish Flatbread (Hönökaka)
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: Sweden
Ingredients: 3 1/2 cups (440 g) all-purpose flour, plus extra for dusting; 1 1/4 cups (300 ml) lukewarm milk; 1/4 cup (50 g) unsalted butter, melted; 2 tbsp (25 g) granulated sugar; 1 1/2 tsp (5 g) instant yeast; 1 tsp (6 g) salt

Hönökaka Say it: HUH-nuh-kah-kah

By the Passport Plate editors. Published November 14, 2026.

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Hönökaka is a soft, round flatbread from the island of Hönö on Sweden’s west coast. Traditionally baked in wood-fired ovens and sold fresh from local bakeries, it is a beloved everyday bread enjoyed at breakfast, lunch, or as a base for open-faced sandwiches. The bread has a mild, slightly sweet flavor with a tender, chewy texture and a characteristic light dusting of flour on top. What makes it special is its versatility: it can be folded around fillings or simply buttered and eaten warm.

Swedish Flatbread (Hönökaka)

Hönökaka

Pronounced HUH-nuh-kah-kah

Serves: 8
Prep: 25 min
Cook: 25 min
Total: 50 min
Level: Medium

Vegetarian

Also nut-free and egg-free.

Allergens: contains gluten, milk. Check labels on packaged ingredients.

Ingredients

8 servings

3 1/2 cups (440 g)440 g (3 1/2 cups) all-purpose flour, plus extra for dusting
1 1/4 cups (300 ml)300 ml (1 1/4 cups) lukewarm milk
1/4 cup (50 g)50 g (1/4 cup) unsalted butter, melted
2 tbsp (25 g)25 g (2 tbsp) granulated sugar
1 1/2 tsp (5 g)5 g (1 1/2 tsp) instant yeast
1 tsp (6 g)6 g (1 tsp) salt

Method

In a large bowl, combine the lukewarm milk, melted butter, sugar, and instant yeast. Stir and let sit for 5 minutes until frothy.
Add the salt and 3 cups (375 g) of the flour. Mix until a shaggy dough forms.
Turn the dough onto a floured surface and knead for 8-10 minutes, gradually adding the remaining flour until the dough is smooth, soft, and only slightly sticky.
Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let rise in a warm spot for 45-60 minutes until doubled in size.
Divide the dough into 8 equal pieces. On a lightly floured surface, roll each piece into a thin round about 8 inches (20 cm) in diameter.
Heat a large dry cast-iron skillet or griddle over medium heat. Cook each flatbread for 2-3 minutes per side until golden brown spots appear and the bread puffs slightly.
Stack the cooked flatbreads under a clean towel to keep them soft and pliable while you finish the batch.
Dust the tops lightly with flour before serving, if desired.

Regional variants

Some bakers add a small amount of rye flour for deeper flavor, while modern versions may include seeds or herbs. In other parts of Sweden similar flatbreads are called tunnbröd and can be made thinner and crispier.

Cook's notes

For the most authentic texture, do not over-flour the dough; it should remain soft and slightly tacky.
The flatbreads freeze beautifully; stack them with parchment between each and thaw at room temperature.
Traditional Hönökaka is often served warm with butter, cheese, or shrimp salad.

Serve with

Butter, hard cheese, shrimp salad, or pickled herring. Pairs well with coffee or cold milk.

Make ahead and storage

Store in an airtight bag at room temperature for 2 days or freeze for up to 2 months. Reheat briefly in a dry skillet or microwave.

Swedish Flatbread (Hönökaka)