Mixing the Dry Ingredients:

• a. In a large mixing bowl, combine 2 cups plain flour, 1/4 cup Manitoba flour, 3/4 cup Ølands flour (or substitute with plain flour or Manitoba), 1 1/4 cups finely ground rye, 1/2 cup coarsely ground whole wheat flour.
• b. Add 1/2-1 tsp of salt, 1/2 tsp baking soda, 1/2 tsp baking powder, and 1 1/2 tsp sugar to the dry ingredients.
• c. Mix these dry ingredients thoroughly until well combined.

Incorporating Oats and Malt Syrup:

• a. Add 1/2 cup oats to the dry mixture.
• b. Drizzle 1+ tbsp of malt syrup (you can use your preferred syrup or molasses) into the mixture.
• c. Stir these ingredients together until they are evenly distributed.

Adding Boiling Water:

• a. Pour 2 cups of boiling water into the dry ingredients.
• b. Mix the ingredients with a spoon until they form a cohesive dough.

Kneading the Dough:

• a. Once the dough is cool enough to handle, transfer it to a floured surface.
• b. Knead the dough for about 5 minutes until it becomes smooth and elastic.

Dividing the Dough:

• a. Divide the dough into 8 equal portions.
• b. Shape each portion into a small ball.

Rolling Out the Flatbreads:

• a. Take one dough ball and flatten it with your hands.
• b. Roll it out on a floured surface into a thin circle, about 6-8 inches in diameter.
• c. Repeat this process for all 8 portions of dough.

Cooking the Flatbreads:

• a. Heat a non-stick skillet or griddle over medium-high heat.
• b. Place one flatbread in the skillet and cook for about 2-3 minutes on each side, or until it puffs up and turns golden brown.
• c. Repeat this step for the remaining flatbreads, cooking one at a time.

Serving:

• a. Serve the Flatkaka warm as a side dish or accompaniment to other Icelandic dishes.
• b. Enjoy your homemade Icelandic Flatbread!