Soft flat bread rolled with Västerbotten cheese and cloudberry jam

You can change the Västerbotten cheese for any cheese you like. The soft flat breads are very popular in Sweden and you can use it to roll with ham, salmon or salad too!
Components
Cloudberry jam
Västerbotten cheese
Soft flat breads
Butter, softened
Swiss chard baby leaves
Vegetable oil

Ingredients 4 servings

Cloud berry jam
225 g (7.94 oz) cloud berries
225 g (7.94 oz) sugar

Soft flat bread
150 g (5.29 oz) rye flour
250 g (8.82 oz) wheat flour
12 g (0.42 oz) fresh yeast
250 g (8.82 oz) water
4 g (0.14 oz) sugar
5 g (0.18 oz) salt

Instructions

Cloudberry jam
Put all the Components for the cloudberry jam into a small pan and bring to a boil while pressing the cloud berries with a fork.
Boil the jam for 5 minutes while stirring and then set aside to cool.
Refrigerate.

Soft flat bread
Add the yeast to the water and stir.
Add all the other Components and knead for 5 minutes.
Let the dough rise for 1 hour.
Roll the dough 1 mm thick and into 30 cm squares. Roll it with a pastry docker.
Let the dough rise for 15 minutes.
Heat a pan to high heat.
Fry the squares in a dry pan until they are browned on both sides. Scrape the pan between each flat bread.
Put the dough squares on a plate and cover with a kitchen towel.

Assembly
Smear some butter on the soft flat breads.
Slice some cheese and put on the flat breads.
Roll the flat breads and trim off the sides.
Cut the rolled flat breads in half and stand them on the plates.
Slice some more cheese and sprinkle it on the plate.
Drizzle with the cloudberry jam.
Lightly dress the baby leaves with some vegetable oil and scatter them on the plate.