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Rye Flatbread

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.
Prep Time: 10 minutes
Cook Time: 20 minutes
Resting Time: 5 minutes
Total Time: 35 minutes

Ingredients

  • 1 cup Rye flour
  • 1/2 Cup Spelt Flour
  • 1/2 tsp Baking Powder
  • Salt
  • 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. 
    Rye Flatbread
  • 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.