 rúgbrauð (top right) andflatbrauð (bottom left) | |
| Type | Flatbread |
|---|---|
| Place of origin | Iceland |
| Main ingredients | Rye flour |
Flatkaka (Icelandic pronunciation:[ˈflaːtˌkʰaːka], lit. "flat cake") orflatbrauð (Icelandic pronunciation:[-ˌprœyːθ], lit. "flat bread") is anIcelandic unleavenedryeflatbread.Flatkaka is soft, round, thin and dark with a characteristic pattern from the pan.
Traditionally,flatkaka was baked on hot stones or straight on the embers of the fire, later on small but heavycast ironfrying pans, and today, when makingflatkaka at home, people sometimes bake them directly on an electric hot plate to get the desired result. There usually is a difference between home-madeflatkaka and the varieties sold in stores, the latter being somewhat thicker and dryer because of addedwheat flour.
It is assumed that the Icelandic tradition of baking flatbread goes back to thesettlement of Iceland in the 9th century.[1] Historically,Iceland moss (Cetraria islandica) was sometimes used as a supplement due to lack of grain on the island.[1]
Flatkaka is usually served cut into halves or quarters, with a topping ofbutter ormuttonpâté, withhangikjöt,smoked salmon or evenpickled herring.
