Why it works: Rye and flour match in chemistry and in kitchens. They rank in the top 8% of all ingredient pairs, and cooks put them together in 1,320 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Flatbrauð
Ingredients
Directions
Prepare the dough
Mix the salt and the rye flour.
Add some water and knead until the dough is fairly soft.
Roll the dough out thin and use a small plate to cut even-sized breads.
Prick each bread all over with a fork.
Cook
Bake the breads on the stove at medium to high temperature, placing them directly onto the cooking plate.
Cook on one side until it begins to look dry, then turn over.
Continue cooking until the bread is slightly burned.
Nutrition, whole recipe (rough)
Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rye | 1 slice (32g) | 83 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
-
Rye + flourtop 8% of all pairsSmell alikestrongCooked together1,320 recipes
Shared aroma: isobutyraldehyde (malty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Rye flour
- Forms the dough's structure and gives the flatbread its characteristic earthy flavour.
- Boiling water
- Hydrates the flour so the dough becomes soft and workable for rolling.
The step that matters
Cooking until slightly burned. Dark spots form from browning of the sugars and starches in the flour, which adds flavour. Heat that is too high can burn the bread before the centre is cooked, so watch the surface closely while turning.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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