Ingredients :

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500 g rye flour
1/2 tsp. salt
250-300 ml boiling water

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Method :

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Mix the salt and the rye flour. Add some water and knead. Dough should be fairly soft. Roll out thin and use a small plate to cut even sized breads. Prick all over with a fork and bake on top of the stove at medium to high temperature. For authenticity, do not use a griddle or skillet, but put the cakes directly onto the cooking plate. Cook on one side until it begins to look dry, then turn over. The bread should be slightly burned.

If you make the flat bread the traditional way, there will be smoke - so do it in a well ventilated area.
-To avoid the breads getting hard, dip them quickly in hot water when you remove them from the pan/hot plate.
Good with slices of cold meat, such as hangikjöt or ham, and delicious with lamb pâté.