Rieska – Finnish Potato Flat Bread

Maria Laitinen serves up a Finnish flat bread traditionally made with oat, barley or potato. Say hello to “Rieska”.
Text And Photo By Maria Laitinen

Back in Finland, one of my favourite things to have is my granny’s “Rieska“, which is a Finnish flat bread traditionally made with oat, barley or potato. My granny would bake the bread in her giant wood-fired oven and it was the best thing to have with ‘gravlax’ (salt cured salmon). In Sydney, I make this simple version of Rieska, which is so easy and quick to make but takes me right back to Finland. Served with smoked or cured salmon and fresh dill it is simply delicious!

Finnish Potato Flat Bread 

300g (1 1/2 cup) mashed potato, cooled
100g (3/4 cup) whole spelt flour or barley flour
1 large free-range egg
pinch of salt

1. Preheat oven to 220C/428F.

2. Mix all the ingredients in a bowl and divide the dough into 4 portions.

3. Place the portions on a baking tray lined with baking paper and flatten each portion with flour dusted fingers into a round disk.

4. Prick the breads with a fork and bake for 15 minutes.

5. Serve warm with butter, smoked or cured salmon and fresh dill.

Maria Laitinen

Maria Laitinen

Maria Laitinen is a regular contributor to Honest Cooking. She is the editor of the food blog Scandi Foodie specialising in healthy, feel good food. Originally from Finland and living in Sydney, Australia, her food philosophy and sense of style is heavily influenced by her Scandinavian background. She is a tireless promoter of Nordic cuisine and an avid collector of vintage tableware.

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Originally Published: May 18, 2011

22 Responses to Rieska – Finnish Potato Flat Bread

  1. Sara Clevering

    Sara Clevering Reply

    May 18, 2011 at 2:01 pm

    I will have to try this. it looks like fun. It’s probably weird, but I have a tendency to have trouble using up potatoes (maybe I should just buy fewer). Have you ever used leftover mashed potatoes (to which milk/cream/butter etc has been added) and if so how does that affect things in comparison with using just a potato that you’ve mashed up?

    • Maria Laitinen

      Maria Laitinen Reply

      May 19, 2011 at 2:33 pm

      Hey Sara!

      Well there’s no harm trying ;-) I think you could give it a go with the same ratio, it shouldn’t make much difference, just add to the flavour ;-) Good luck and let me know how you go!


  2. Anna Bromley Reply

    May 16, 2012 at 1:16 pm

    I tried this with gluten free flour + it worked a treat. We enjoyed it with duck pate + fig compote! A lovely treat + great to find an alternative to yeasted bread. A

  3. jill brock Reply

    September 4, 2012 at 2:56 pm

    I’m so glad I found you on this site. I tried your potato flat bread last night but wasn’t sure of the measurements. It turned out to be quite soft and didn’t look at all like it does in the picture but the flavour was really nice. I’m going to try it again. Thanks you so much.

  4. Noora Reply

    December 21, 2012 at 2:46 pm

    Where I come from, rieska isn’t flat!

  5. Liisa Mackey Reply

    June 14, 2013 at 9:41 pm


  6. Karen Reply

    July 9, 2013 at 4:49 am

    That looks perfect! My dh loves rieska. Could it really be that easy? Varhaisperunat are still available. I’ll bet he’d love it made with those.

  7. Jo Ann Winistorfer Reply

    September 3, 2013 at 2:02 pm

    Seeking permission to publish this recipe in Scandinavian Press magazine, which goes to press later this week! (Deadlines!!!) Would also like to use the photo. What credits do I need to attribute to photo and recipe? Hoping to hear from you later today if possible. Thank you!!!
    —Desperate editor!!!!!

  8. Maria Laitinen

    Maria Reply

    September 3, 2013 at 5:25 pm

    Please credit photo and recipe to

    Maria Laitinen

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  13. Amy Reply

    April 21, 2014 at 5:23 pm

    I teach wood-fired baking and am interested in what a ‘not simple’ – perhaps more authentic – version would be like. Do you have one to share?

  14. Maria Laitinen

    Maria Reply

    April 22, 2014 at 1:53 pm

    Amy, here’s my granny’s original recipe. It doesn’t get more authentic than that! ;-)


  15. kim Reply

    June 15, 2014 at 4:41 pm

    We were curious what type of gluten free flour you used. It looked like a great recipe to convert.

  16. Karen Salo Reply

    October 23, 2014 at 3:09 pm

    I’ve made this many times. I freeze the pieces with baking paper between them. They defrost nicely and are just like freshly baked when toasted. My Finnish husband has always been a fan of the perunarieska, but I wasn’t until I made my own. Thank you again for sharing the recipe.

  17. Rency Reply

    December 12, 2014 at 7:35 pm

    Thank you for the recipe. I never made anything Finnish before. I will try in memory of my dad who is Finnish.

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  21. W Mozal Reply

    July 16, 2015 at 12:13 pm

    I have a recipe for “pulla”. ,a coffee bread and would really like a authentic Rieska recipe to add to my recipe box
    Thank you

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