Flatbrauð, also known as flatkaka, is a type of traditional, Icelandic bread, favoured among young and old alike. The soft, pan-fried rye bread is generally eaten with butter and thin slices of hangikjöt (smoked leg of lamb), or generous serving of coarse lamb liver paté (kindakæfa) or cheese.
The dough is easy to make, one only needs to add lukewarm water to rye flour, and then fry the cakes on a hot, electric stove burner.
Here’s an old recipe for Icelandic flatbrauð, originating from Mývatn, North Iceland:
Old Mývatn Flatkökur
1 kg (2.2 pounds) rye flour
Lukewarm water
Method: Pour the flour into a large bowl. Slowly add water to the flour until the mixture forms a dry dough. Knead the dough into a ball, cover and allow to rest in a fridge for the night.
Divide the dough into smaller pieces (around 10). Roll out the dough into 2mm thick cakes, use a fork to poke holes all over the cakes before frying them on a hot, electric stove burner (or a hot pan).
Spread some butter on top and serve with smoked meat or salmon.
A second recipe, also for 10 cakes:
Mother's Modern Flatkökur Recipe
200 grams wheat
200 grams whole wheat
200 grams rye flour
4 teaspoons baking powder
1 teaspoon salt
500 ml boiling water
Method: Blend the flour, baking powder and salt, then add the boiling water. Knead the dough, and roll out the dough. Cut into 10 pieces.
flatten each piece into a 3 mm thick round cake. Cut the cakes to form by using a plate to ensure they are all the same size. Stack them together and pierce the stack in several places with a pick. This helps the cakes bake evenly.
Heat up a crepes pan on the stovetop. Use the highest heat available. Push the cakes down onto the pan to ensure they are evenly baked. Bake the cakes for 1 minute on each side before taking them off and dipping them quickly in cold water. Stack the cakes together under a damp cloth to ensure they do not become hard and brittle.
Keep the cakes in an airtight container, and eat within days of baking. The cakes can be froze for serving later.
Check out these two video for further instructions. The first is in English, the second in Icelandic, but shows you the correct moves while baking.
Flatbrauð, also known as flatkaka, is a type of traditional, Icelandic bread, favoured among young and old alike. The soft, pan-fried rye bread is generally eaten with butter and thin slices of hangikjöt (smoked leg of lamb), or generous serving of coarse lamb liver paté (kindakæfa) or cheese.
The dough is easy to make, one only needs to add lukewarm water to rye flour, and then fry the cakes on a hot, electric stove burner.
Here’s an old recipe for Icelandic flatbrauð, originating from Mývatn, North Iceland:
Old Mývatn Flatkökur
1 kg (2.2 pounds) rye flour
Lukewarm water
Method: Pour the flour into a large bowl. Slowly add water to the flour until the mixture forms a dry dough. Knead the dough into a ball, cover and allow to rest in a fridge for the night.
Divide the dough into smaller pieces (around 10). Roll out the dough into 2mm thick cakes, use a fork to poke holes all over the cakes before frying them on a hot, electric stove burner (or a hot pan).
Spread some butter on top and serve with smoked meat or salmon.
A second recipe, also for 10 cakes:
Mother's Modern Flatkökur Recipe
200 grams wheat
200 grams whole wheat
200 grams rye flour
4 teaspoons baking powder
1 teaspoon salt
500 ml boiling water
Method: Blend the flour, baking powder and salt, then add the boiling water. Knead the dough, and roll out the dough. Cut into 10 pieces.
flatten each piece into a 3 mm thick round cake. Cut the cakes to form by using a plate to ensure they are all the same size. Stack them together and pierce the stack in several places with a pick. This helps the cakes bake evenly.
Heat up a crepes pan on the stovetop. Use the highest heat available. Push the cakes down onto the pan to ensure they are evenly baked. Bake the cakes for 1 minute on each side before taking them off and dipping them quickly in cold water. Stack the cakes together under a damp cloth to ensure they do not become hard and brittle.
Keep the cakes in an airtight container, and eat within days of baking. The cakes can be froze for serving later.
Check out these two video for further instructions. The first is in English, the second in Icelandic, but shows you the correct moves while baking.
