From North Iceland, laufabrauð is rolled so thin you could read newsprint through it, cut with geometric patterns, and fried for seconds until golden.
Ingredients
- 500g flour, 1 tbsp sugar, 1 tsp baking powder, 1 tsp salt
- 250ml milk, 30g butter, neutral oil for frying
Preparation
- Simmer milk and butter until melted. Mix into flour, sugar, baking powder, and salt.
- Knead 5–8 minutes to a stiff dough. Rest wrapped 30 minutes.
- Roll paper-thin circles. Cut chevron slits and fold tips for a leaf pattern.
- Fry at 190°C for 5–10 seconds per side, pressing flat with a fork.
- Drain and press between towels under a board until cool and flat.
Chef's tips
- Work in small batches — dough dries out quickly.
- A family affair: one rolls, one cuts, one fries.
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.