Icelandic Rye Flatbread
This is a traditional Icelandic flatbread called "Flatkökur".
480 g rye flour
280 g wheat flour
200 g oats
2 tbsp sugar
1/2 tsp baking soda
1/2 tsp salt
500-600 ml boiling hot water
Mix the dry ingredients together in a bowl, pour part of the boiling hot water over and stir together, adding more water as needed.
Knead the dough until it's fairly soft, divide it into equal parts, and roll it out thinly on a floured surface, cutting the cakes using a plate as a guide.
Prick the cakes with a fork and bake on a hot griddle or pan.
I divide the dough into 10 parts, roll it out, and cut the cakes. Then, the scraps are kneaded back together and the process is repeated. This recipe makes about 14-16 whole flatbreads.
Turn often until they are nicely browned. The cakes will become softer if you spray a little water over them after baking.