Mjukkaka is a round flatbread, with a size of a plate, typically baked in a brick oven, and originates from northern Sweden.
They are usually made of rye flour, yeast, margarine, water, salt, milk and light treacle.
Mjukkaka is used as any regular bread and are served at breakfast or lunch with just butter.
Making inroads into the bread (by using a rolling pin with deep grooves or just a regular fork) is done in order for it to not rise during baking and instead stay flat.
[2] Liquid from baking blodpalt is used in some recipes instead of milk in some parts of northern Sweden around Luleå.