is an Icelandic unleavened rye
flatbread. Flatkaka is soft, round, thin and dark with a characteristic pattern from the pan.
Traditionally, flatkaka was baked on hot stones or straight on the embers of the fire, later on small but heavy cast iron frying pans
, and today, when making flatkaka at home, people sometimes bake them directly on an electric hot plate to get the desired result. There usually is a difference between home-made flatkaka and the varieties sold in stores, the latter being somewhat thicker and dryer because of added wheat flour
Flatkaka is usually served cut into halves or quarters, with a topping of butter
pâté, with hangikjöt, smoked salmon
or even pickled herring.