Flatkaka
 Rúgbrauð and Flatbrauð | |
| Type | Flatbread |
|---|---|
| Place of origin | Iceland |
| Main ingredients | Ryeflour |
Flatkaka(Icelandic pronunciation:[ˈflaːtˌkʰaːka],lit. "flat cake" ) orflatbrauð(Icelandic pronunciation:[-ˌprœyːθ],lit. "flat bread" ) is anIcelandicunleavenedryeflatbread.Flatkakais soft, round, thin and dark with a characteristic pattern from the pan.
Traditionally,flatkakawas baked on hot stones or straight on the embers of the fire, later on small but heavycast ironfrying pans,and today, when makingflatkakaat home, people sometimes bake them directly on an electric hot plate to get the desired result. There usually is a difference between home-madeflatkakaand the varieties sold in stores, the latter being somewhat thicker and dryer because of addedwheatflour.
It is assumed that the Icelandic tradition of baking flatbread goes back to thesettlement of Icelandin the 9th century.[1]Historically,Iceland moss(Cetraria islandica) was sometimes used as a supplement because of a lack of grain on the island.[1]
Flatkakais usually served cut into halves or quarters, with a topping ofbutterormuttonpâté,withhangikjöt,smoked salmonor evenpickled herring.
See also
[edit]References
[edit]- ^abArnarsdóttir, Eygló Svala (2011-01-17)."Traditional Icelandic Flatbread".Iceland Review.Archived fromthe originalon 2018-11-25.Retrieved2017-03-27.
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