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.
About Sigrún Ólafsdóttir
Sigrún grew up baking rúgbrauð with her grandmother in Akureyri and has spent the last decade collecting recipes from kitchens all over Iceland. She writes Icelandic MAT's recipes, one dish at a time.