Flatkaka Rye Bread
So I profess my love for rotli quite a bit and the fact that I try not to eat refined flours has been serving me well.
This recipe was inspired by an Icelandic rye bread posted by tasteatlas.com
It’s one of the easiest rye bread recipes I’ve ever tried. The texture is amazing, and of course the Guji in me just had to try making a naan and later a rotli with the recipe.
Did you know: Flatkaka means flat cake and is a famous hiking snack in Iceland. Mainly served with fish and slivers of lamb or paté, this unleavened bread is also a traditional favourite and dates back to the 9th century. Cooks first used to bake it on hot stones, but now a hot pan works just fine.
Ingredients
1/2 kg rye flour
warm water (the temperature must be lukewarm)
Method
Form a dough with the water.
Cover with cling film and refrigerate overnight.
Heat a pan on medium and add a tiny bit of oil to it. Give it a wipe with tissue paper.
Divide the dough into 10 balls and roll out 1/2 cm thick.
Dip your dough with rye flour and flour your board well to prevent sticking to surfaces.
Cook your flatkaka with two flips. So bake one side, flip, bake, flip and then keep warm in a clean towel.
Serve with anything you like, including butter and honey. It’s delicious.
Top tips: I suggest using a spoon to form the dough, because the flour is very sticky. Start mixing with your hands after pouring in just enough water to combine the flour. Knead well. If you have a mixer, use the dough attachment and knead until a ball is formed.
