📝 About This Recipe
Transport your kitchen to the rugged landscapes of Iceland with Flatkaka, a rustic rye flatbread that has sustained the island's people for centuries. These thin, round breads are traditionally cooked directly on a hot stovetop or open fire, resulting in a distinctive charred pattern and a subtle, earthy smokiness. Dense, slightly sweet, and incredibly wholesome, they offer a chewy texture that is the perfect canvas for creamy Icelandic butter and smoked proteins.
🥗 Ingredients
The Flour Base
- 200 grams Dark Rye Flour (finely ground for a smoother texture)
- 100 grams Whole Wheat Flour (adds structural integrity)
- 50 grams All-Purpose Flour (plus extra for dusting the work surface)
The Liquids & Seasoning
- 250-300 ml Water (must be boiling hot to gelatinize the rye starches)
- 1 teaspoon Fine Sea Salt
- 1/2 teaspoon Baking Powder (optional, for a slightly softer bite)
Traditional Toppings (Optional)
- 100 grams Salted Icelandic Butter (at room temperature)
- 200 grams Smoked Lamb (Hangikjöt) (thinly sliced)
- 150 grams Smoked Salmon (cold-smoked)
- 4-6 pieces Pickled Herring (drained)
👨🍳 Instructions
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1
In a large heat-proof mixing bowl, whisk together the dark rye flour, whole wheat flour, all-purpose flour, sea salt, and baking powder until thoroughly combined.
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2
Bring your water to a rolling boil. Measuring carefully, pour about 250ml of the boiling water into the dry ingredients. The heat is crucial as it softens the rye flour.
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3
Use a sturdy wooden spoon to stir the mixture. If the dough seems too dry or crumbly, add the remaining 50ml of water a tablespoon at a time until a stiff, cohesive dough forms.
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4
Once the dough is cool enough to handle but still warm, turn it out onto a lightly floured surface. Knead for 2-3 minutes until the dough is smooth and elastic (it will be denser than wheat dough).
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5
Divide the dough into 8 to 10 equal-sized portions. Roll each piece into a smooth ball between your palms.
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6
Cover the dough balls with a damp kitchen towel to prevent them from drying out while you work.
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7
Using a rolling pin, roll each ball out into a very thin circle, approximately 2-3mm thick and 6-7 inches in diameter. Use a small plate as a template to trim the edges for a perfectly round shape if desired.
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8
Prick the surface of the rolled dough all over with a fork. This prevents large air bubbles from forming and ensures even cooking.
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9
Heat a heavy cast-iron skillet or a dry griddle over medium-high heat. Do not add any oil or butter; the pan must be bone dry.
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10
Place one flatbread in the hot pan. Cook for about 60-90 seconds until dark brown or black spots (char marks) appear on the bottom.
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11
Flip the bread and cook for another 30-60 seconds on the other side. It should remain somewhat flexible, not crisp like a cracker.
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12
Immediately upon removing the bread from the pan, dip it very briefly into a bowl of cold water or brush it lightly with water. This is the secret to keeping them soft.
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13
Stack the cooked flatbreads between two clean kitchen towels to steam and cool. This further softens the crust.
💡 Chef's Tips
Always use boiling water; cold water will result in a gritty, brittle bread that won't roll out properly. If the dough is too sticky, add a touch more rye flour, but keep it as moist as possible for the best texture. Don't be afraid of the 'burnt' spots; those charred bubbles provide the authentic smoky flavor Flatkaka is known for. Store leftovers in a sealed plastic bag to keep them from drying out; they stay fresh for up to 5 days. For an even deeper flavor, try replacing 20% of the water with strong black coffee.
🍽️ Serving Suggestions
Slather generously with high-quality salted butter while the bread is still slightly warm. Top with thin slices of Icelandic smoked lamb (Hangikjöt) for the most traditional experience. Serve alongside a bowl of hearty Icelandic lamb soup (Kjötsúpa). Pair with a cold glass of milk or a robust craft porter to complement the earthy rye notes. Spread with thick cream cheese and top with smoked salmon and fresh dill for a modern Nordic brunch.