Hangikjöt is Icelandic smoked lamb. One way of eating it is as cold cuts on Icelandic flatbread. We have had some hangikjöt this Easter and I made som flatbread to go with it. As I looked for recipes on the internet there were so many I could not make my mind up which one to use, and I ended up improvising. It turned out good, and very much in line with the traditional flatkökur. This is what I did:
I had five leftover potatoes. In the food processor I mixed those with 200 grams of whole meal rye flour, a teaspoon of baking powder and some salt. I then added some boiling water to make it into a nice consistency. Not a lot, just a few splashes.
I kneeded the dough on the baking board and added some more flour. Then I made it into a thick sausage and cut it into slices.
I rolled out each slice into a flat cake and cooked it in an frying pan on the stove, on the hottest setting. When ready I dipped it into lukewarm water to keep moist, patted it with a kitchen towel and put it on a plate under a damp kitchen towel. Where I stacked them as they were ready.
They are nice served with butter and smoked lamb, and also with cheese.
This is a really good pizza dough recipe. We make pizzas quite often and everyone designs his or her own pizza from an array of toppings.
This is how the dough is made:
Mix the following
25 g yeast ( I use dry yeast)
2 ½ dl lukewarm water
2 tbsp oil
½ tsp salt
ca 7 dl wheat flour
Leave to rise for a minimum of 30 minutes. Then flatten on baking board with a rolling pin before the toppings are added. We always double the dough recipe to either make extra pizzas to use for packed lunches or to make some rolls for next day’s breakfast.
My vegetarian pizza before it hits the oven:
Kalli’s egg, salami and green chilli pizza:
With three teenagers in the house the amount of bread we get through is quite impressive. Last night I realised the supply was low, and rather than going to the shops for more I decided to make my own. I used a recipe by Martin Johansson, whose speciality is bread using a long time to proof. He swears by using cold water on the yeast, as this makes the dough rise slower, which in turn leaves it more time to develop both flavour and texture. He also likes dough to be loose, as it makes the bread more moist. The bread I decided to make needed a resting time of ten hours. I therefore made the dough in the evening and left it over night.
This is how it is made:
1) Dissolve 3 grams of yeast in 3 dl of cold water. Add 1 tbsp of honey, 1 tsp of salt and 6,5 dl of rye flour. Cover the bowl with cling film and leave to set for about ten hours. The dough is supposed to be rather loose.
2) Empty the dough onto a well floured baking board. Flour your hands and pull it out to form a long rectangle. Fold it length wise so that it resembles a baguette. Brush with water and sprinkle with seeds of some sort; sunflower seeds, sesame seeds etc. Leave to rest for 30 minutes.
3) Heat the oven to 275 degrees° and place an oven tray in the hot oven.
4) Cut the dough into ten pieces and place those on a baking sheet. Take the hot oven plate out of the oven and pull the baking sheet onto it. Put it back in the oven and lower the temperature to 250°. Leave to bake for about 15 minutes. let the breads cool on baking rack.
In hindsight I should have made double measure. Ten rolls don’t last very long in this house.