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Flatkaka or flatbrauð is an Icelandic unleavened rye flatbread. Flatkaka is soft, round, thin and dark with a characteristic pattern from the pan. Traditionally, flatkaka was baked on hot stones or straight on the embers of the fire, later on small but heavy cast iron frying pans, and today, when making flatkaka at home, people sometimes bake them directly on an electric hot plate to get the desired result. There usually is a difference between home-made flatkaka and the varieties sold in stores, the latter being somewhat thicker and dryer because of added wheat flour.

Flatkaka
Type Flatbread
Place of origin Iceland
Main ingredients Rye flour
Cookbook: Flatkaka  Media: Flatkaka

Flatkaka (lit. "flat cake") or flatbrauð (lit. "flat bread") is an Icelandic unleavened rye flatbread. Flatkaka is soft, round, thin and dark with a characteristic pattern from the pan. Traditionally, flatkaka was baked on hot stones or straight on the embers of the fire, later on small but heavy cast iron frying pans, and today, when making flatkaka at home, people sometimes bake them directly on an electric hot plate to get the desired result. There usually is a difference between home-made flatkaka and the varieties sold in stores, the latter being somewhat thicker and dryer because of added wheat flour.

Flatkaka is usually served cut into halves or quarters, with a topping of butter or mutton pâté, with hangikjöt, smoked salmon or even pickled herring.

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