Simple, pan-fried Icelandic flatbread made with rye and wheat flour, cooked on a griddle. A staple accompaniment to every traditional meal.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Mix both flours, baking powder, and salt in a bowl.
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2
Add warm water and oil, stir until a soft dough forms.
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3
Divide dough into 8 equal pieces. Roll each piece very thin on a floured surface.
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4
Heat a dry griddle or skillet over medium-high heat.
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5
Cook each flatbread for 2-3 minutes per side until brown spots appear and bread puffs slightly.
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6
Stack cooked flatbreads and wrap in a clean cloth to keep warm and soft.
Did You Know?
Flatkökur were originally baked on hot stones beside the fire, the same method used by Viking settlers over a thousand years ago.
Chef's Notes
Equipment Tips
- flat griddle or skillet
- rolling pin
- mixing bowl
Garnishing
butter
Accompaniments
The Story Behind Flatkökur
Flatbread has been a staple in Iceland since the settlement era. Before ovens were common, bread was baked on flat stones heated by the hearth fire. The simple combination of rye and wheat flour reflected what grain could be imported or grown in the harsh climate. Even today, flatkökur remains a beloved accompaniment to soups and smoked fish.
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