Flatbrauð is a Icelandic flatbread made with just rye flour, salt and boiling water. This recipe sounded very simple but didn't turn out very well. (It may have been that I just don't like crunchy bread, or I burnt it too much). Considering the ingredients as well as the cooking method, flatbrauð seemed to me the most authentic Icelandic recipe I have tried.
Ingredients:
- 250g of rye flour
- 1/4tsp of salt
- 175ml of boiling water
Combine salt and rye flour.
Add boiling water and very carefully kneed into a soft doe.
Roll the doe out as flat as possible. If lacking a rolling pin, try a can.
Use a bowl to cut out a circular bread shape.
Puncture the bread with a fork to create many little holes.
On a very hot pan (or even the stove itself) cook the bread until it appears dry. The recipe says to go as far as lightly burning the bread.
To keep the Flatbrauð from going dry, dip the bread into very hot water immediately after it has finished cooking.
Serve bread with meats, cheeses and even rhubarb jam. Although it was not what I imagined, this was a fun Icelandic recipe to try.
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