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Authentic Flatkaka Recipe Iceland, Europe
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Thin, soft, and round, flatkaka is an Icelandic unleavened flatbread, traditionally made with only rye flour and water. Originally baked on a hot griddle, nowadays it is typically baked in a pan or on the stove. To keep it supple, the flatbread is dipped in hot water and stored under a wet towel. For serving it is traditionally cut up in quarters, spread with butter and topped with smoked slices of lamb called hangikjöt. Alternatively, lamb liver paté, cheese are also used as toppings.
Cooking tips
-
method
The water for the dough should be lukewarm and not cold, and since they are baked directly in a pan or on the stove, with no added oil, you can expect a lot of smoke during baking, so make sure the kitchen is very well ventilated before you start. -
additional ingredients
Although traditionally made with only rye flour and water, it is a common practice, mainly done by commercial producers, to add wheat flour to the dough which makes the resulting flatkaka drier and thicker when compared to flatkaka made with only rye flour. -
storage
To keep the flatbreads soft and supple, quickly dip each one in warm water then stack them and keep them underneath a damp cloth. When they have had time to rest, store them in an airtight container where they will stay fresh for a few days.
Recipe variations
The Traditional Flatkaka
PREP 20min
COOK 20min
READY IN 40min
This is the traditional way of making flatkaka. Take note that the dough needs to rest overnight, so it's best to make it the evening before you decide to cook the flatkaka breads.
Ingredients
The Traditional Flatkaka
1 kg (2.2 pounds) rye flour
lukewarm water
Preparation
1
The Traditional Flatkaka
Step 1/5
Add the rye flour to a large bowl, then gradually pour in the lukewarm water, all the while kneading the mixture until you get a dry dough.
Step 2/5
Shape into a ball, cover, and refrigerate overnight.
Step 3/5
Portion out the dough into 10 pieces, then roll out each piece into a 2mm thick circle.
Step 4/5
Prick the dough with a fork.
Step 5/5
Fry each flatkaka in a pan on the stove on both sides.
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