Smoky Grilled Swedish Rye Flatbread with Whipped Dill Butter

Introduction

There is something primal and deeply satisfying about baking bread over an open fire, a tradition that harkens back to ancient hearths and communal meals. This grilled Swedish rye flatbread recipe brings that rustic charm directly to your backyard, utilizing the versatility of the Arteflame grill to achieve a texture that is impossible to replicate in a standard oven. The high heat of the flat cooktop creates an instant, blistered crust while keeping the inside tender and airy, infusing the dough with a subtle, smoky character that complements the earthiness of the rye.

The magic of this dish, however, lies in the finishing touch: a generous slathering of homemade whipped dill butter. As the butter melts into the warm, dimpled crevices of the freshly grilled bread, it releases an aromatic burst of fresh herbs that brightens the nutty flavor profile of the grains. Whether you are hosting a Scandinavian-inspired summer feast or simply looking for a comforting side dish for a winter barbecue, this flatbread offers a culinary experience that feels both gourmet and wonderfully down-to-earth.

Ingredients

For the Rye Flatbread Dough

• 1 1/2 cups warm milk (approx. 110°F)
• 1 packet (2 1/4 tsp) active dry yeast
• 2 tablespoons honey or maple syrup
• 1 1/2 cups rye flour
• 1 1/2 to 2 cups all-purpose flour (plus extra for dusting)
• 1 teaspoon fine sea salt
• 2 tablespoons unsalted butter, melted
• 1 teaspoon fennel or anise seeds, crushed (optional for traditional flavor)
• Vegetable oil or melted butter for greasing the grill

For the Whipped Dill Butter

• 1/2 cup (1 stick) unsalted butter, softened to room temperature
• 2 tablespoons fresh dill, finely chopped
• 1/2 teaspoon flaky sea salt
• 1/4 teaspoon garlic powder (optional)
• Zest of half a lemon

Instructions

Step 1: Activate the Yeast

1. In a small mixing bowl or a measuring cup, combine the warm milk and honey. Stir gently to dissolve the honey.
2. Sprinkle the active dry yeast over the surface of the milk mixture. Let it sit undisturbed for about 5 to 10 minutes until the mixture becomes frothy and bubbly, indicating the yeast is active.

Step 2: Prepare the Dough

1. In a large mixing bowl, whisk together the rye flour, 1 1/2 cups of the all-purpose flour, salt, and crushed fennel seeds if using.
2. Make a well in the center of the dry ingredients and pour in the yeast mixture and the melted butter.
3. Mix with a wooden spoon until a shaggy dough begins to form.

Step 3: Knead and Rise

1. Turn the dough out onto a floured surface. Knead gently for 5–8 minutes, adding the remaining all-purpose flour gradually if the dough is too sticky. It should be smooth and elastic but slightly tacky.
2. Place the dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 hour, or until it has doubled in size.

Step 4: Make the Dill Butter

1. While the dough rises, prepare the butter. In a small bowl, mash the softened butter with a fork or whisk it until creamy.
2. Fold in the chopped fresh dill, lemon zest, garlic powder, and sea salt. Mix until thoroughly combined. Set aside at room temperature so it remains spreadable.

Step 5: Fire Up the Grill

1. Preheat your Arteflame grill. Aim for a medium-high heat on the flat steel cooktop. You want the surface hot enough to blister the bread quickly without burning it before the inside cooks.
2. Lightly oil the cooktop surface using a paper towel dipped in vegetable oil.

Step 6: Shape and Grill

1. Punch down the risen dough and divide it into 6–8 equal portions. Roll each portion into a ball.
2. On a floured surface, roll each ball out into a thin oval or circle, about 1/4 inch thick. Traditional Swedish flatbreads often have a hole in the center or are pricked with a fork to prevent excessive puffing; do this now if desired.
3. Place the dough directly onto the hot steel griddle. Grill for 2–3 minutes per side. You are looking for golden-brown grill marks and puffed bubbles.

Step 7: Serve Warm

1. Remove the flatbreads from the grill and immediately brush or spread them generously with the whipped dill butter while they are still hot.
2. Serve immediately for the best texture and flavor.

Tips

To master the art of grilling flatbread on an Arteflame, temperature management is key. The flat steel cooktop has different heat zones; the center is hotter, while the outer edges are cooler. Start grilling your bread closer to the center to get that initial rise and char, then move them toward the outer edge to finish cooking through if they are browning too quickly. This technique ensures a crispy exterior without a doughy center.

Regarding the dough texture, rye flour absorbs liquid differently than wheat flour and can be sticky. Resist the temptation to add too much extra flour during kneading, as this can result in a dense, heavy bread. Use just enough flour on your hands and the rolling pin to prevent sticking. If you want an extra authentic touch, use a textured rolling pin (knäckebröd roller) to create the signature dimpled pattern, which creates little pockets to hold even more of that delicious dill butter.

Variations

This dough is incredibly versatile and serves as a canvas for various flavor profiles beyond the traditional. If you want to experiment with different tastes or dietary needs, here are a few simple modifications you can make to the base recipe:

• Garlic & Herb: Incorporate roasted garlic cloves and chopped rosemary directly into the dough during the kneading process for a savory, aromatic bread.
• Sweet Breakfast Rye: Omit the fennel and garlic. Add a tablespoon of brown sugar to the dough and top the grilled bread with cinnamon butter instead of dill butter.
• Seeded Crunch: Press a mixture of sunflower seeds, pumpkin seeds, and flaxseeds into the dough just before rolling it out for added texture and nutrition.
• Spicy Kick: Add a pinch of cayenne pepper to the flour mix and swap the dill in the butter for cilantro and lime zest for a fusion twist.
• Cheesy Crust: Sprinkle grated parmesan or aged cheddar onto the flatbread immediately after flipping it on the grill, allowing it to melt into a crispy cheese crust.

Best pairings

Swedish rye flatbread is robust enough to stand up to strong flavors, making it an excellent accompaniment to a variety of dishes. Traditionally, this bread pairs beautifully with cured fish. Try serving it alongside gravlax (cured salmon) with a mustard sauce, or pickled herring for an authentic Scandinavian smörgåsbord experience. The brightness of the dill butter ties these flavors together perfectly.

For a heartier meal, this flatbread is the perfect vessel for soaking up soups and stews. It works exceptionally well with creamy potato soup, seafood chowder, or a rich beef stew cooked on the grill. Alternatively, serve it as part of a charcuterie board featuring sharp cheeses like Västerbotten or aged cheddar, radishes, and sliced cucumbers. The smokiness from the grill makes it a superior choice to standard crackers or baguette slices.

Conclusion

Grilled Swedish rye flatbread with dill butter is more than just a side dish; it is a celebration of simple ingredients transformed by fire. The process of making the dough, rolling it out, and watching it puff up on the hot steel of the Arteflame is a rewarding culinary activity that connects you to the food you eat. It brings a cozy, homemade element to outdoor cooking that store-bought bread simply cannot match.

We hope this recipe inspires you to fire up the grill and try your hand at open-air baking. Whether you serve it as an appetizer for a dinner party or enjoy it fresh off the griddle with family on a Sunday afternoon, the combination of warm rye and melting dill butter is sure to become a new favorite tradition. Enjoy the process, and happy grilling!