UntrainedChef
Polar Bread - bread, lunchbox recipe

Polar Bread

1 hr 30 min
2 portions

Soft, fluffy flatbreads that are a lunchbox staple for kids and adults alike. Make a big batch and freeze them — future you will be very grateful.

Instructions

  1. 1

    Put the flour, yeast, and salt into a mixing bowl. Add the milk, water, and oil, then knead with a stand mixer on low speed until you have a smooth, elastic dough — about 15 minutes.

  2. 2

    Cover the bowl with plastic wrap and let it rise until doubled in size, about 1 hour.

  3. 3

    Turn the dough out onto a floured surface and divide into about 24 equal pieces — a kitchen scale helps here to keep them even. Roll each piece into a ball, then flatten with a rolling pin to about 0.5 cm thick. Poke holes all over each one with a skewer or something similar.

  4. 4

    Place the breads on a baking tray lined with parchment paper and bake in the middle of the oven at 225 °C for 8–10 minutes. Cool on a wire rack covered with a kitchen towel so they don't dry out.

Per average serving

191
Calories
kcal
5.9
Protein
g
30.1
Carbs
g
5.6
Fat
g
2.9g
Fiber
1.1g
Sugar
252mg
Sodium

Tips from the kitchen

  • Give the dough the full 15 minutes in the mixer. With this much wholemeal and oat flour it takes a while to come together, and a properly kneaded dough is what keeps these soft instead of dense.
  • Use a scale to split the dough into 24 pieces. Even sizes mean they all bake in the same 8 to 10 minutes, otherwise the small ones brown while the big ones stay pale.
  • Don't skip poking holes all over each one. That's what keeps them flat instead of puffing up like pita.
  • 225 °C is hot and these are thin, so watch them closely near the end. Pull them when the edges are just set and barely golden. They keep cooking a little on the tray.
  • Covering them with a towel while they cool traps a bit of steam and keeps them bendy. Skip it and they go stiff.

Ways to vary it

  • Scatter a few sunflower or sesame seeds on top before baking and press them in lightly so they stick.
  • Swap the oat flour for the same weight of rye flour if you want a slightly deeper, earthier taste.
  • Roll a couple of them thinner and bake a minute longer for a crispier version that's nice with cheese.

Storage & leftovers

These keep 2 to 3 days in a bag at room temperature, though they're softest the first day. They freeze well, so stack them with a bit of parchment between each and freeze flat. Thaw at room temperature or warm briefly in a dry pan, and don't microwave too long or they turn rubbery.

What to serve with it

Great folded around sliced cheese, ham, or egg and a few cucumber slices for a lunchbox. A thin layer of butter and some jam works for breakfast too.

UC
By Untrained ChefPublished 23 April 2026 · Updated 11 July 2026

Related Recipes

Walnut Bread

2 hr 10 min

Hearty wholegrain loaf with oats and walnuts — great alongside a cheese board, with dinner, or packed in a lunchbox.

breadbakingnorwegian
Cheese and Ham Croissants - baking, bread recipe

Cheese and Ham Croissants

1 hr

Freshly baked and stuffed with ham and cheese — these are brilliant straight from the oven, but they also freeze beautifully. Make a double batch while you're at it.

bakingbreadfreezer-friendly
Soft Bread Rolls - bread, baking recipe

Soft Bread Rolls

1 hr 20 min

Soft, fluffy rolls that freeze beautifully — make a double batch and you'll thank yourself later. About 20 rolls per batch.

breadbakingbreakfast