Slowly heat milk and melted butter to 37C in a sauce pan.

Mix rågmjöl, salt, and honey in a bowl.

Pour heated milk/butter mixture into the rågmjöl/honey bowl.

Add half of the wheat flour, stirring to combine.

Add yeast.

Add rest of flour (up to 10 dl), reserving ~2 dl, stirring into a sloppy dough.

Knead by hand for 10 minutes. Add flour as needed (sparingly), until dough is velvety and not sticky.

Roll into a ball and let rise under a tea towel for 40 minutes.

Split into 9-10 balls, 140g each.

Sprinkle flour over a large, flat work surface

Roll out into large, thin discs with a rolling pin. Ensure they are small enough to fit in a large fying pan.

Poke holes all over discs with a fork.

'Fry' in large, dry (non-oiled) frying pan on medium heat for 2-3 minutes per side. Flip when bubbles form on top and bottom is beginning to brown.

Eat immediately, or freeze.

Serving idea: top with souvas, messmör, and lingon berries.