Flatbrauð

Icelandic flatbread

And - haven't I reached deep into the Viking cliché box here...?!? I also didn't miss little Þór with his hammer Mjölnir.

But basically it's true - the people of Iceland have probably been eating a flatbread made only from flour, water and sea salt since the time of the conquest. So it's also a recipe from the "always vegan" category. I just added a bit of baking powder to the flour.

The bread is traditionally still baked directly on the hot stove, of course completely without fat. But before I slapped the dough directly onto my ceramic hob, I preferred to use my good cast iron pan.

Ingredients for approx. 10 pieces

200 g wheat flour

200 g whole wheat flour

200 g rye flour

4 Tbsp baking powder

1 tsp salt

500 ml boiling water

Preparation

In a large bowl, mix the different types of flour with the baking powder and salt.

Pour in the boiling water and knead everything into a smooth dough.

Knead the dough well and divide into 10 roughly equal portions.

Form each portion into a small ball, if necessary on a floured work surface...

...and then roll it out into a circle about 0.5 cm thick.

Then bake the dough flatbreads one after the other without fat in a cast iron pan.

Then enjoy the finished Flatbrauð straight away or store it in an airtight container. It will keep for a few days.

Bon appetit!

[Translated from here.]