Tunnbröd can be soft or crisp, and comes in many variants depending on choice of grain, leavening agent (or lack thereof) and rolling pin.

The dough is made from any combination of wheat, barley, oat and rye; the leavening agent can be both yeast and ammonium carbonate.

[2][3][4] Another traditional old Swedish method of eating soft tunnbröd is burrito-style, combined with mashed potatoes and roasted herring.

[5][6][7] Crisp tunnbröd differs from knäckebröd (crispbread) in being thinner and more compact, containing fewer air bubbles.

The consistency and taste of tunnbröd can vary a lot, as recipes and preparation of the bread differ depending on the bakery.