Flatbrauð

Flatbrauð, literally “flat bread” in Icelandic, denotes a family of very thin breads that are cooked on a hot surface rather than in a conventional oven. They are characterized by their flat, flexible sheets and quick cooking time. The dough is typically made from wheat flour, water, and salt; some recipes add a small amount of fat, milk, or a leavening agent to produce a lighter texture. The dough is rolled or patted out into very thin rounds or rectangles and cooked briefly on a hot, dry skillet, cast-iron griddle, or even a flat stone. Some variants are baked in a hot oven or on a baking sheet, but the hallmark is the rapid, high-heat finish that yields blistered edges.

In practice, flatbrauð can be unleavened or lightly leavened, and thickness ranges from near-translucent to a few millimeters. They are commonly served warm, brushed with butter, and eaten plain or filled with savory or sweet toppings. They function as a flexible bread for wrapping fillings, dipping into soups, or accompanying salted fish, cheeses, or jams.

Similar flat bread forms appear worldwide, such as tortillas, chapatis, lavash, or naan, differing in ingredients and leavening. The concept of flatbread is ancient, appearing in many cultures, and flatbrauð occupies a place in Icelandic home baking as a quick, versatile bread option.