Gáhkku
Soft Sami hearth bread with a faint fennel warmth, torn hot and spread with thick butter.
Cultural Context & History
Gáhkku is the pillow-soft flatbread of Sápmi, once baked directly on hot hearthstones. Pricked all over and griddled until freckled, it is the daily bread that accompanies smoked fish and reindeer alike.
Ingredients
- 50 g butter, melted
- 1 tbsp dark or golden syrup
- 1 tsp ground anise or fennel seeds
- 400 ml milk
- 25 g fresh yeast (or 2.5 tsp dried yeast)
- 1 tsp salt
- 300 g wheat flour
- 300 g wholemeal or rye flour
Recommended Tools
- Cast-iron griddle or bakestoneHolds the steady, even heat the dry-cooked bread needs.
- Rolling pinRolls each piece to an even 1 cm round.
- Instant-read thermometerConfirms the liquid sits at blood heat for the yeast.
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Step-by-Step Instructions
- 1
Melt the butter and stir in the syrup, ground spices and milk, warming the mixture to 37°C.
- 2
Dissolve the yeast in the warm liquid, then work in the salt and both flours a little at a time, kneading for 5-8 minutes until you have a smooth dough.
- 3
Cover and leave to rise for 45 minutes.
- 4
Divide into 6-8 pieces, roll each into a flat circle about 1 cm thick, and prick all over with a fork.
- 5
Cook on a dry, hot griddle or skillet for 2-3 minutes a side, until brown spots appear, then wrap in a towel to keep them soft.
Chef's Tip
Keep the liquid at blood heat — 37°C feels neither warm nor cool on the wrist. Any hotter and the fresh yeast loses its lift.
Chef's Tip
Docking the rounds with a fork stops them ballooning, so they cook flat and evenly on the dry griddle.
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