tekakor

Tekakor are small, flatbreads originating from Sweden. They are typically made from a simple dough of flour, water, and salt, often with the addition of butter or lard. The dough is rolled out very thinly and then baked or fried until crisp. Historically, tekakor were a common staple food, providing sustenance and a convenient way to preserve grain.

The texture of a tekaka is usually dry and brittle, designed for long storage. They are not typically eaten on their own but are used as a base for other foods. Common ways to enjoy tekakor include spreading them with butter, jam, or cheese, or using them to scoop up stews and other dishes. They can also be broken into pieces and added to soups for a crunchy element.

While less common in modern Swedish cuisine, tekakor can still be found in some traditional households and at historical reenactment events. Their simplicity and long shelf life made them an important part of rural diets for centuries. The exact recipe and preparation method could vary from region to region, reflecting local ingredients and culinary traditions.