Flatkaka is a simple type of flatbread from Iceland, made mostly from rye. It’s pretty basic: soft, round, thin, and has a unique pattern from the pan it’s cooked in. This bread has been a part of Icelandic meals for a very long time, showing just how much people there enjoy its simple, delicious taste.
The history of Flatkaka goes way back to when Iceland was first settled around the 9th century. Back then, because there wasn’t a lot of grain to go around, people got creative and sometimes added Iceland moss to their bread. Originally, they cooked Flatkaka on hot stones or directly in the ashes of their fires.
Centuries later, as kitchens got more modern, people started making them on electric stoves, but the basic idea stayed the same. Whether made at home or bought from a store (where it’s usually a bit thicker and not as moist because of added wheat flour), Flatkaka is a big part of what people eat in Iceland.
You can eat Flatkaka in many different ways, either just cut into pieces with butter or topped with things like mutton pâté, smoked lamb, salmon, or pickled herring. Its ability to go well with lots of different toppings makes it a favorite for many kinds of meals.