Icelandic stone baked flat bread.
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This product is only shipped out on Monday.
The only bread Icelanders knew before late eighteenth century, flat bread is actually one of the best (and only) inventions of this nation when it comes to combining grain and liquid.
As usual, it comes out of necessity: There was a constant lack of corn and there were no ovens, so the bread had to be as thin as possible, and it was baked on open flints. Kökugerð Selfossi’s flatkökur have a slightly smoky taste to them, and oddly enough, Icelandic moss has been used as an ingredient in the green Fjallagrös option.
