• Angelica Larsson

Tekakor | Swedish bread | Vegan

Hello my lovelies and welcome back! If there's a bread that pops up when I look back at my childhood it would have to be tekakor. These flat white breads are fluffy, light and great vessel for toppings. Let's turn it into a vegan vessel!



What you need for "tekakor":


10 dl (4 cups) flour

5 dl (2 cups) vegan milk

125g butter

12g dry yeast

1 tbsp agave syrup

1 1/2 tsp salt



In a pot add milk and butter and bring to heat. Once the butter has melted allow it to cool

until it's finger warm and then pour in the yeast and let it activate for 10 minutes.


Using a kitchen machine add flour, salt and syrup in the bowl and then pour in the milk mixture little by little while the machine is kneading.


Let it knead for about 10 minutes and then cover the bowl with a towel and allow to rise for 45-60 minutes.


Then knock the air out of the dough and pop it onto a flat surface and roll the dough out to about 1-2 cm thick (0.8 inches)


Using a cookie cutter or a bowl, punch out round flat rolls and dust them with some flour and using a fork create a few holes on the top. Place each "tekaka" on a baking tray covered with a baking sheet.


Once again cover with a towel and allow to rise for 30 minutes while the oven preheats.


Turn on the oven to 250°C (482°F)


Now pop the "tekakor" into the middle of the oven for 8-10 minutes. Allow to cool before serving.



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