|Place of origin||Iceland|
|Main ingredients||Rye flour|
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.[dead link]
- Arnarsdóttir, Eygló Svala (2011-01-17). "Traditional Icelandic Flatbread". Iceland Review. Retrieved 2017-03-27.