Rye Flatbread (Icelandic)
So for the letter R, we are travelling to Iceland. Iceland is a Nordic island country in the North Atlantic and is the most sparsely populated country in Europe. Iceland’s cuisine is based on fish, lamb and dairy products with little or no utilization of herbs of spices. Due to its climate fruits and vegetables are not generally a component of traditional dishes.
Þorramatur is a selection of traditional Icelandic food, consisting mainly of meat and fish products cured in a traditional manner, cut into slices or pieces and served with dense and dark rye bread and butter. Traditionally the rye bread are baked in a pot or steamed in special wooden casks by burying it in the ground near a hot spring. Bread made only with rye bread is dark and very dense. There are however varieties of the traditional rye bread with wheat and whole grain added to make it less dense. (Source Wiki )
Rye is a grass grown extensively as a grain, a cover crop and a forage crop. It is a member of the wheat tribe and is closely related to barley and wheat. Rye grain is used for flour, bread, beer, crisp bread and animal fodder. It can also be eaten whole, either as boiled rye berries or by being rolled, similar to rolled oats.
I used a combination of Rye & Spelt flour. What fascinated with respect to this thick Rye bread was once cooked we have to dip it in warm water for the bread to be soft. This was a rather difficult and unusual task. Dipping it in warm water helps the bread to stay moist, else it will be come hard as the flour is too dense. I have taken the recipe from here. This bread can be enjoyed with some butter or meats and veggie’s. I simply topped it up with some feta cheese and enjoyed with a bowl of warm Roasted Pumpkin Soup.
Rye Flatbread is made with Rye flour or a combination of flours Rye/Spelt/Wholewheat and is often enjoyed with meat or butter.
- 1 cups Rye flour
- 1/2 Cup Spelt Flour
- 1/2 tsp Baking Powder
- Salt to taste
- 1/4-1/2 cup Boiling water
- 1 Pan Luke Warm water (For dipping of flatbread)
Combine the flour, baking powder, and salt in a bowl.
Add in 1/4 cup of boiling water and mix everything. Cover and set it aside so that the flour absorbs the water. (I used some of our Indian cooking methods here)
After 5 mins or so the mixture will be a bit cold i.e. when you are able to handle the flour mixture with hand, knead it to a semi stiff dough. One can use a drop of oil to just grease it at the end if required.
Divide dough into equal size balls (7-8). Roll each ball into a 4 inch circle and 1/2 inch thick. Prick the tops of the rolled bread with a fork.
Heat a pan and once medium hot, place the bread on the griddle and cook until the top begins to dry and the bread gets brown bubbles appear on the bottom.
Cook in on both the sides until done.
Remove flatbreads from the griddle and dip in warm water.
Shake of excess water and stack them in a clean kitchen towel.
Keep them wrapped so that it does not dry out. Best served warm with some soft cheese or meat.
One can use only Rye Flour or a combination of Rye and Spelt or Rye and Wheat flour.
Recipes in this series of A-Z International FlatBreads
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Day 18- International Flat Breads – Letter R
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