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Best Flatkaka in Sydney
“Soft, round, thin and dark—Icelandic flatbread marked by the pan itself.”
What the real thing tastes like
Flatkaka (Icelandic pronunciation: [ˈflaːtˌkʰaːka], lit. "flat cake") or flatbrauð (Icelandic pronunciation: [-ˌprœyːθ], lit. "flat bread") is an Icelandic unleavened rye flatbread. Flatkaka is soft, round, thin and dark with a characteristic pattern from the pan. Traditionally, flatkaka was baked on hot stones or straight on the embers of the fire, later on small but heavy cast iron frying pans, and today, when making flatkaka at home, people sometimes bake them directly on an electric hot plate to get the desired result. There usually is a difference between home-made flatkaka and the varieties sold in stores, the latter being somewhat thicker and dryer because of added wheat flour. It is assumed that the Icelandic tradition of baking flatbread goes back to the settlement of Iceland in the 9th century. Historically, Iceland moss (Cetraria islandica) was sometimes used as a supplement due to lack of grain on the island. Flatkaka is usually served cut into halves or quarters, with a to
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Flatkaka is an Icelandic unleavened rye flatbread—soft, round, and thin with a dark surface marked by the distinctive pattern of the pan. Traditionally cooked on hot stones or cast iron, it arrives at the table cut into halves or quarters, ready to receive butter, mutton pâté, hangikjöt, smoked salmon, or pickled herring. This bread carries nine centuries of Icelandic settlement in its simplicity, born from scarcity and sustained by necessity.
Order it here when it has
- characteristic pan pattern
- soft texture
- versatile topping base
- centuries-old tradition
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