Grillað flatbrauð

Grilled flatbread

Traditionally, Icelandic flatbrauð is made with just flour and water and then baked on a hot stove or cast iron skillet. This is a more "newfangled" recipe with yeast, salt, sugar and a spoonful of olive oil. This Flatbrauð is grilled here or alternatively baked in a grill pan.


Ingredients

500 g wheat flour
1 tsp dry yeast
1 Tbsp sugar
1 Tbsp salt
350 ml warm water
1 Tbsp olive oil


Preparation

In a large bowl, mix the flour with the yeast, sugar and salt.

Add the water and a tablespoon of olive oil...

...knead into a smooth dough...

...and let it rise at room temperature for at least 2 hours.

Then knead the dough again, if necessary adding a little more flour if the dough still sticks while kneading. Divide the dough into 6 to 8 portions.

Then roll out each portion of dough to a somewhat round shape and grill it on the grill (or, as I do here, in a grill pan) until the bread is baked through and has already become nice and dark in places.

The Flatbrauð can be served warm or cold as a side dish, depending on your taste.

[Translated from here.]