Name: Rieska - Finnish Potato Flat Bread
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Finnish
Ingredients: 1 1/2 cups (300 g) mashed potatoes, cooled; 3/4 cup (100 g) whole spelt flour or barley flour; 1 large free-range egg; Pinch of salt

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Rieska, a traditional Finnish flatbread, is a deliciously simple bread made with mashed potatoes and whole-grain flour. Soft, tender, and ready in just 15 minutes, it’s perfect for pairing with butter, smoked salmon, or fresh herbs.

Back in Finland, one of my favorite 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 Australia, where I now live, 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.

Rieska 101 – Basic Tips

1. Cooling the Mashed Potatoes:

Ensure the mashed potatoes are cooled completely before mixing to prevent the dough from becoming too sticky. Leftover mashed potatoes work beautifully for this recipe.

2. Choosing the Right Flour:

Whole spelt or barley flour gives Rieska its authentic flavor and texture. You can substitute all-purpose flour if needed, but it will result in a milder taste.

3. Shaping Tips:

Keep your hands lightly dusted with flour when flattening the dough. Aim for a uniform thickness to ensure even baking.

4. Baking Notes:

Rieska bakes quickly at a high temperature, so keep an eye on it to prevent over-browning. Pricking the dough with a fork not only helps release steam but also gives it a traditional look.

5. Serving Suggestions:

Top with butter, smoked or cured salmon, and dill for a Scandinavian-inspired treat. Alternatively, enjoy it with cream cheese, sliced cucumbers, or even as a side to hearty soups.

Rieska Finnish Potato Flatbread

How to Make Rieska – Finnish Potato Flatbread

1. Preheat the Oven:

Preheat your oven to 425°F (220°C). Line a baking tray with parchment paper to prevent sticking.

2. Prepare the Dough:

In a large mixing bowl, combine the cooled mashed potatoes, whole spelt or barley flour, egg, and salt.
Mix thoroughly until the dough comes together into a slightly sticky consistency.

3. Divide and Shape the Dough:

Divide the dough into four equal portions.
Dust your fingers lightly with flour to prevent sticking, then flatten each portion into a round disk, approximately 1/4-inch (0.5 cm) thick, directly on the prepared baking tray.

4. Prick the Dough:

Use a fork to prick the surface of each flatbread. This helps to prevent bubbling during baking and creates the signature texture.

5. Bake the Flatbread:

Place the baking tray in the preheated oven and bake for 15 minutes, or until the edges are golden and slightly crisp.

6. Serve:

Serve the flatbreads warm, topped with butter, smoked or cured salmon, and fresh dill.

Recipe Notes:

Mashed Potatoes Tip: Use plain mashed potatoes without added butter or milk for best results.
Texture Adjustment: If the dough feels too sticky, add a small amount of flour, one tablespoon at a time, until manageable.
Storage: Store leftover flatbreads in an airtight container for up to 2 days. Reheat in a toaster or oven to restore their softness.

Rieska Finnish Potato Flatbread