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Flatkökur
Rye flatbread
Flatkökur: Icelandic rye flatbread charred on a hot plate
Flatkökur are round, flat rye breads that Icelanders char straight on the hot plate of the stove, or over a gas flame, until they are speckled black and smoky; they are eaten buttered, with smoked lamb (hangikjöt) or cheese, at every Christmas and confirmation and in lunchboxes all year. The dough is made with boiling water so it is soft and easy to roll. A common mistake is letting the dough cool before rolling; scalded rye dough stiffens and cracks. Chef's tip: roll it while warm and prick all over with a fork so it stays flat as it chars.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 8
Ingredients
For the flatbreads
- 9 oz rye flour
- 3 ½ oz plain flour
- ¾ tsp salt
- 1 cup boiling water
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What you'll need
Spices & pantry
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Method
0/4 doneStep 1: Mix 9 oz rye flour, 3 ½ oz plain flour and ¾ tsp salt, pour in 1 cup boiling water and stir, then knead briefly into a soft dough while still warm.
Step 2: Divide into 8 and roll each thin into a 20 cm round, using a plate as a guide. Prick all over with a fork. Common mistake: letting it cool; it cracks.
Step 3: Cook in a very hot dry cast-iron pan, or directly over a gas flame with tongs, for 1–2 minutes per side, until speckled black and puffed in spots.
16 minStep 4: Stack under a damp towel to soften and serve buttered.
Nutrition per serving
- Calories
- 120 kcal
- Protein
- 4 g
- Carbs
- 24 g
- Fat
- 1 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does flatkökur take?
- About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
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