Flatkaka
Flatkaka (lit. "flat cake") or flatbrauð (lit. "flat bread") 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.

It is assumed that the Icelandic tradition of baking flatbread goes back to the settlement of Iceland in the 9th century. Historically, Iceland moss (Cetraria islandica) was sometimes used as a supplement because of a lack of grain on the island.

Flatkaka is usually served cut into halves or quarters, with a topping of butter or mutton pâté, with hangikjöt, smoked salmon or even pickled herring.

Recipe:

About 10 flat cakes

200 grams of flour,
200 grams whole wheat,
200 grams of rye flour,
4 teaspoons baking powder,
1 teaspoon salt,
500 milliliters of boiling water.

How to do it:

1. 
Mix all the dry ingredients together and then moist it with boiling water. Knead the dough until it comes together properly. 
Roll the dough into a long big cylinder and divide the dough into 10 parts.

2.
Sprinkle some flour on the table and flatten each dough into a 3 millimeter thick cake. Put a plate on the cakes and cut out so they are all the same size (about 20cm). Use a fork to make holes into the cakes so it won't get some steam stuck under them when made on the hot stone. 

3.
Set the stove to the highest temperature and fry the cakes directly on the hot stone, preferably outside. Press on top of the cakes with a spatula to brown evenly and fry for about 1 minute on each side. Put som cold water not them as they come out from the stove and stack into a lightly wet kitchen towel to prevent them from drying up.

4.
Store the cakes in an airtight container and if they are not to be eaten in the next few days, it is best to keep them in the freezer.

Enjoy!