Rye Flatbread (Icelandic)
Rye Flatbread is made with Rye flour or a combination of flours Rye/Spelt/Wholewheat and is often enjoyed with meat or butter.
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Ingredients
- 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)
Instructions
- 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.
Notes
One can use only Rye Flour or a combination of Rye and Spelt or Rye and Wheat flour.
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu