Rolling a Thinbread Roll
There are a few different techniques when it comes to how to roll a flatbread roll. The absolute most common are the roll and fold methods.
If you're unlucky, you end up with a cone-in-a-mug or kebab-roll instead. In such situations, it can be good to be able to describe to the person in question how a flatbread roll should be rolled in order to provide the consumer with the greatest possible eating pleasure. Therefore, we present here the most common techniques!
Crescent up or down?
The scholars dispute about this. Some turn the crescent upwards to make it clear that it is precisely a flatbread (which is traditionally round) that is being used. some turn the crescent downwards because it gives a straighter edge (which some consider prettier) at the top. Some believe that by turning the crescent upwards, rolling is simplified as you have a straight edge to work with.
The roll-method
While waiting for our real illustrations, you will have to make do with these placeholders.
The roll-method is most often used when you want a stable and slightly less voluminous flatbread roll.
The orientation of the bread is a matter of taste. We have chosen to present the roll method with the rounding of the flatbread upwards, towards the upper part of the finished flatbread roll, as it is considered to provide a safer bottom than with the rounding downwards, towards the intended bottom.
1. Heating (optional)
It is important to heat the bread to release all the flavors, but many choose not to do this as it can be time-consuming in a stressful work environment.
2. Buttering (optional)
Butter the bread if desired. Allow the butter to melt thoroughly before continuing.
Melting butter on the bread is a tradition from the past when you often happened to have the bread become a little dry, whereupon you softened it in this way.
There are also those who use spiced butter, or just fry the bread in the appropriate spice in this step.
Browned butter occurs.
3. Filling
Place the bread on a suitable work surface. Spread the filling (usually mash) as evenly as you can towards the middle. Remember that it should be possible to roll up the roller, so apply just enough.
4. Sausage(s)
Place the sausage(s) on top of the filling and accessories so that they protrude a bit from the roll. Not too long, not too short.
5. Accessories
Top with all accessories such as shrimp salad/boston cucumber, mustard, ketchup, any salad and spices. Try to distribute the accessories evenly along the length of the sausages so that in each bite you get a complete taste experience when eating the roll.
6. Fold up the bottom
Fold up the bottom of the flatbread. Don't overdo it, because then you get such a short and thick roll, but on the other hand, you have to be careful so that the bottom serves its purpose and make sure you don't get stuffing in your knees.
7. Fold in the edge
Fold one edge in so that it covers the contents of the roll.
8. Roll
Roll quite hard and form a reasonably tight roll. It is easier to get a good roll if you rotate the bread 45 degrees, according to ambassador Erik Videgård.
9. Keep rolling
Continue to roll fairly hard towards the edge.
10. Wrap it
Tada! A well-rolled flatbread roll ready to be consumed!
It is convenient to then wrap the flatbread roll in paper. If the food is to be transported, you can consider foil, but otherwise it should be avoided. As for plastic, it should always be avoided as it ruins both the experience and the quality of the flatbread roll.
The fold-method
While waiting for our real illustrations, you will have to make do with these placeholders.
This method is more common with slightly more substantial traditional style flatbread rolls.
Perform steps 1-6 from the roll-method, then continue below.
7. Fold in the edge
Fold one edge in so that it covers the contents of the roll.
8. Fold in the other edge
Now fold the other edge in so that it overlaps the previous fold.
9. Wrap it
Like that! A traditionally folded flatbread roll ready to eat!
The traditional shape is a little less stable rolling, but allows for more content and accessories than the more modern rolled flatbread roll.
It is convenient to then wrap the flatbread roll in paper. If the food is to be transported, you can consider foil, but otherwise it should be avoided. As for plastic, it should always be avoided as it affects both the experience and the quality of the flatbread roll.
Hipster Unrolled
Hipster Unrolled (also known as "blotter" or "open flatbread roll") is a modern design of the flatbread roll where you choose not to roll or fold the bread, in order to expose all the ingredients in a way that is pleasing to the consumer's eye.
These TBRs are most common in restaurants and pubs that have TBRs on a temporary menu with guests who are not necessarily so interested in kiosk food, but can sometimes also be obtained at well-stocked TBR kiosks.
In some cases, a corner of the otherwise planned flatbread is folded/rolled over the contents as a wink to the more fundamentalist TBR lovers who believe that an open TBR should not be called a TBR.
Flat bread plank
The flatbread plank is a variation on the Hipster Unrolled / Open flatbread roll but where the ingredients are run in an oven and laid out on an oak plank to make a TBR variant of the classic "plank".
Placing the sausage
There are a number of known ways to position the sausages when rolling a flatbread roll. We will briefly explain the most common ones here.
Rabbit
The rabbit is characterized by the fact that the sausages are placed in such a way that they reach all the way to the bottom of the flatbread roll but still reach slightly over the edge of the roll.
The sausages stick out just enough for you to be able to have a taste test before enjoying the roll in its entirety, but not so far that it is necessary to provide them with accessories.
The rabbit is probably the most common sausage placement in both modern and traditional flatbread rolls.
Hare
The hare has clearly protruding sausages that often do not reach further than 2/3 down the flatbread roll. There are of course exceptions when very long sausages are used, but they are unusual. Most often, these are normal-sized sausages that have been placed a little too high in the roll.
On a hare, it is common to add suitable accessories to the sticking up sausages. The need is greater the more neutral the sausages are in taste. Suitable accessories for this are mustard or ketchup, which usually do not slide off too quickly.
Hare is by far the most common in traditional flatbread rolls.
They are usually easier to identify in a cone, as more than one sausage that is har-placed gets a very clear har-like appearance thanks to the wide opening.
Cut
A variation on the hare with a focus on the sausage reaching the bottom of the roll to ensure that you get all parts of the flatbread roll in each bite.
The long sausages are split to avoid the hare's long ears. This means, among other things, that the need for extra accessories for stick-on sausages is reduced, but also means that the consumer should be informed about the measure to avoid suspicions that the roll is used.
Erik Videgård chose to place the cut sausages with the whole ends up when he created his thin bread roll for Strandvägen 56.
In kiosks, it is common to break the sausages with the help of your sausage tongs to divide them, while in the home you more often divide the sausages with a knife. Of course, the elasticity of the sausage skin must be taken into account when choosing equipment and technology.
A Cut flat bread roll should not be confused with one containing short sausages.
How do the experts roll their flatbread rolls?
Here you can have a glimpse of how the experts roll their flatbread rolls.
Erik Videgård, Ambassador of TBR
Erik Videgård
Erik Videgård, ambassador for Tunnbrödsrullens Vänner ("Friends of the Flatbread Roll"), perhaps best known as a star chef and owner of several reputable restaurants. Author of several cooking and food-related books. Has confessed on several occasions that Tunnbrödsrullen is his guilty pleasure among Swedish comfort food. Creator of several epic flatbread rolls.
Jan Keryakes, Nyhetsgrillen
Jan keryakes
Jan Keryakes has run Nyhetsgrillen since 2005
Kiosks that stand out for well-rolled flatbread rolls
The following five kiosks have received the highest marks for how they rolled their flatbread rolls according to our users: