Íslenskt Flatbrauð (Icelandic Rye Flatbread)

Because Iceland historically lacked wheat-growing climate, rye flatbread became essential. Rolled paper-thin and cooked on a dry, smoking-hot pan, it is slightly charred outside and pliable within.

Ingredients

• 250g rye flour
• 125g whole wheat flour
• 1 tsp baking powder
• 1 tsp fine sea salt
• 250ml boiling water

Preparation

• Whisk dry ingredients in a large bowl. Pour in boiling water and stir until clumping.
• When cool enough, knead 3–5 minutes until smooth. Add rye flour if sticky.
• Divide into 8 balls. Roll each into a 2–3 mm circle and prick all over with a fork.
• Heat a dry cast-iron skillet until smoking. Cook each round 1–2 minutes per side until blistered and dark brown — no oil.
• Flash-dip each bread in cold water, then stack under a damp towel to steam and stay pliable.

Chef's tips

• A too-cool pan produces crackers instead of soft flatbread.
• Freeze stacked flatbrauð between parchment for months.