Flatkaka

Flatkaka is a traditional Icelandic flatbread that has been produced for centuries across Iceland. The name translates roughly to “flat cake.” It is typically unleavened or only lightly leavened and is made from rye flour, often blended with barley or other grains, plus water and salt. Some regional recipes may include yeast or sourdough for a slight lift, and a few versions incorporate seeds such as caraway.

The dough is rolled into thin discs, usually round or oval, and cooked on a hot surface such as a flat griddle, metal plate, or baking stone. The bread bakes quickly, and a finished flatkaka is pale, with a soft, pliable interior and a light, crisp edge. It can be eaten fresh or stored; when dry, it may be toasted or warmed before serving.

Traditionally flatkaka is served as a staple with common Icelandic accompaniments such as butter, smoked or cured meats like hangikjöt, fish, or simple toppings like jam or cheese, depending on region and season. It is also used as a base for spreads and toppings in home meals.

In contemporary Iceland, flatkaka remains part of culinary heritage though it is less common as everyday bread compared with modern loaves. It is sometimes prepared for holidays, cultural events, or family gatherings to reflect traditional cooking practices.