In the volcanic kitchens of Iceland, flatkaka—the soft, pan-cooked rye bread—was born out of necessity. It was rustic, nourishing, and adaptable: a round of warmth you could fold, fill, or tear beside a pot of lamb stew. Traditionally smoky and supple, it relied on hot stones or embers for its signature char.

This reinterpretation keeps the soul, but reworks the substance. No rye. No dairy. No grains, no yeast. Instead, we lean into the earthy starch of white potato, the gentle structure of cassava flour, and a whisper of sea salt.

The result? A soft, flexible round—pan-seared to golden—ready to wrap around roasted cabbage or catch a swipe of lemon-dulse mash. It’s warm. It’s simple. It’s ancestral, yet entirely new.

🌿 Ingredients

Makes 4 small flatkaka-style rounds

• ¾ cup mashed white potato (smooth and fluffy, not watery)
• ¾ cup cassava flour, plus more for rolling
• ¼ tsp sea salt
• 1 tbsp lemon juice
• 2–4 tbsp warm filtered water, as needed for dough

Optional additions:

• ½ tsp dulse flakes, folded in for subtle sea-rich flavor
• Pinch of caraway or dill seed, if desired

🔥 Method

1. Make the dough: In a mixing bowl, combine mashed potato, cassava flour, salt, and lemon juice. Add warm water 1 tbsp at a time until you get a smooth, pliable dough—not sticky, not dry.
2. Divide & roll: Form the dough into 4 equal balls. On a floured surface (cassava works well), roll each one into a thin round—about 5–6 inches wide and ¼ inch thick.
3. Cook: Heat a dry cast iron skillet or nonstick pan over medium heat. When hot, add a dough round and cook 1–2 minutes per side, until golden-brown spots form and the surface feels cooked through. No oil needed.
4. Wrap to soften: As each round finishes, stack them in a clean towel or wrap them in parchment to trap steam and keep them soft and bendable.

🍋 To Serve

These are endlessly versatile—but here are a few healing favorites:

• Lemon-Dulse Mash: Blend steamed cauliflower or squash with lemon juice, garlic, dulse flakes, and sea salt for a creamy spread.
• Sautéed Cabbage: Steam-sauté ribbons of cabbage with garlic, herbs, and a splash of lemon for a bright, earthy side.
• Sweet PM Option: Fold with mashed figs or roasted apple slices (PM only) and a dash of cinnamon.

🔁 Notes from the Kitchen

• Potato texture matters: Too wet and the dough will get gummy. Use well-drained, mashed white potatoes—russets work best.
• Cassava flour brand differences: Some are thirstier than others. Adjust water as needed for smooth handling.
• Make ahead: The dough holds well for 24 hours in the fridge, and cooked rounds can be reheated gently in a warm pan.

These flat rounds are more than bread—they’re a flexible foundation for healing. Fold, layer, dip, or tear. Let each warm bite remind you that nourishment isn’t just allowed in your protocol—it’s central to it.