Icelandic Flatbread | Flatkökur · 4 pcs

Dark, soft, and faintly smoky. Baked flat the way Icelanders have done for centuries.

Flatkökur predate the Icelandic oven: for generations they were cooked directly on hot stones or open coals in turf-house kitchens, and the slight char is not a flaw, it's the recipe. Made from rye flour, wheat flour, salt and water. Serve at room temperature or warm briefly on a dry pan; the classic pairing is Icelandic butter and a few slices of hangikjöt. Nothing else needed. 4 pieces.

• Traditional Icelandic rye flatbread: dark, soft, faintly smoky
• The classic base for butter and hangikjöt
• 4 pieces · serve at room temperature or briefly warmed