Icelandic breads

A ', , Swedish eclair, , , , or is a traditional sweet roll made in various forms in Sweden, Finland, Estonia, Denmark, the Faroe Islands, Iceland, Norway, and Latvia, associated with Lent and especially Shrove Tuesday in most countries, Shrove Monday in Denmark, parts of southern Sweden, Iceland and Faroe Islands or Sunday of Fastelavn in Norway. In Sweden it is most commonly known as just (plural: ), but is also known as , . In the southern parts of Sweden, as well as in Swedish-speaking Finland, it is known as (plural: ; on the other hand means a plain wheat bun with butter, called in Swedi

thumb|Various intricate designs thumb|Child decorating before frying

thumb|Baking bread in the hot sand at Laugarvatn '''''' (, ) is an Icelandic straight rye bread. It is traditionally baked in a pot or steamed in special wooden casks by burying it in the ground near a geyser, in which case it is known as or "hot-spring-bread". Modern is usually made in a square baking pan. The bread is crustless, dark and very dense, usually rather sweet, and keeps for a long time. It is often served with butter, mutton pâté, hangikjöt (smoked lamb), or pickled herring. Dry would be ground and mixed with buttermilk to form a kind of porridge. Stale is often soaked, then made

Flatkaka (, lit. "flat cake") or flatbrauð (, lit. "flat bread") is an Icelandic unleavened rye flatbread. Flatkaka is soft, round, thin and dark with a characteristic pattern from the pan.