Hönökaka on baking sheet

DrygastDrygast, 2022-12-26

A good flat bread cooked on a baking sheet


  • Servings16 Portions
  • AllergensMilk, Wheat


  • Prep Time10 min
  • Rest Time80 min
  • Cook Time10 min

A simple version of hönökaka that is baked whole on a baking sheet. There will be 2 sheets of this recipe and when it has cooled, I expect that each sheet will be approx. 8 pieces.



Nutrition Facts*

 TotalServing100 g
Energy4858.32 kcal303.65 kcal372 kcal
Carbohydrates619.31 g38.71 g47.42 g
Fat231.42 g14.46 g17.72 g
Protein77.84 g4.86 g5.96 g
Sugar96.25 g6.02 g7.37 g
Salt11.1 g0.69 g0.85 g

* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.


  1. Heat the milk until it is finger-warm, then pour it into the bowl and add dry yeast. Wait 10 minutes.
  2. Add the other ingredients and knead in a machine at low speed for about 7 minutes.
  3. Let the dough rise under a baking cloth for 45-60 minutes.
  4. Divide the dough into 2 equal pieces. Roll out each part on baking paper so that it fits exactly on the baking sheet.
  5. Use a rolling pin (or prick with a fork) so that large bubbles do not blow up when the bread is baked in the oven.
  6. Let the dough rise under a baking cloth for 20 minutes, start the oven at 250°C.
  7. Bake the bread in the middle of the oven for about 10 minutes.
  8. Let the bread cool on a wire rack under a baking cloth.
  9. Divide and freeze the bread that is not to be used the same day.