Iceland Mag

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Iceland Mag

Food & Drink

Make your own delicious, Icelandic flatbrauð

By Staff

  • Flatbrauð The traditional rye bread is generally eaten with butter and thin slices of hangikjöt (smoked leg of lamb). Photo/Valli

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).

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:

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. 

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