[Sca-cooks] a food question(no really!)

[a5foil]

Modern Icelandic rye flatbread, abridged from Icelandic Food and Cookery by
Nanna Rognvaldardottir

2 cups rye flour, 1 cup whole wheat flour, 1/2 teaspoon salt, mix
ingredients and gradually stir in about 1 cup near-boiling water. Dough
should be very stiff but not dry. Knead well. Roll bits of dough out thinly
on floured board. Cut into 7- to 8-inch circles and prick with fork. (Dough
scraps can be kneaded back into mass of dough.) Cook in well-heated heavy
frying pan until black flecks begin to appear on bottom, turn and cook the
other side. Stack baked breads, cover with moist towel as soon as they are
cooked or they will dry out.

My experience is that this can be done with pretty much any proportion of
rye and wheat, or barley and wheat. Period bread probably would be barley,
if that makes a difference.

Aelfwynn